Goan Prawns Masala Recipe

Rinse the prawns under cold water, pat dry with paper towels. If not already done, remove shell but leave tail segments if preferred; devein. Place prawns in a bowl.

Add 1/2 tsp turmeric, 1/2 tsp salt and 1 tbsp lime juice to the prawns. Toss to coat and let marinate for 10–15 minutes while you prepare the spice paste.

Dry-toast whole spices

In a small dry skillet over medium heat, add the dry red chilies, coriander seeds, cumin seeds, black peppercorns, fenugreek and mustard seeds. Toast, shaking pan, for 1–2 minutes until fragrant but not burnt. Remove and cool slightly.

Add the toasted spices to a small blender or spice grinder along with 6 garlic cloves, 1-inch piece of ginger (peeled), 1/2 tsp turmeric powder, 1 tbsp white vinegar, 1/2 tbsp coconut vinegar or 1/2 tbsp tamarind paste (if using), and 1 tsp oil. Grind to a smooth paste, adding 1–2 tbsp water only if needed to form a cohesive paste. The masala should be thick and aromatic.

Taste the paste (carefully) and adjust for heat or tang: add a little more vinegar/tamarind for acidity or a pinch of sugar if too sharp.

Heat 3 tbsp oil in a heavy skillet or wok over medium heat. When hot, add 1/2 tsp mustard seeds and wait until they sputter.

Add curry leaves and slit green chilies. Sauté for 10–20 seconds until aromatic.

Add the finely sliced onion and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until onions are soft and beginning to caramelize.

Stir in the chopped tomato and cook 3–4 minutes until tomatoes break down and oil begins to separate slightly.

Add the prepared spice paste to the onion-tomato mixture. Fry the masala for 3–4 minutes on medium-low heat, stirring frequently so it doesn't stick—this mellows raw garlic/ginger and deepens flavors.

Add 1/2 cup water, 1 tsp salt and 1/4 tsp sugar (optional). Stir to combine and bring to a gentle simmer. Adjust consistency by adding up to another 1/4 cup water if you want a thinner gravy.

Bring the curry base to a gentle simmer. Add the marinated prawns in a single layer and stir gently to coat with the masala.

Cook the prawns for 4–6 minutes, stirring once or twice, until they are just cooked through and opaque throughout. Avoid overcooking to keep them tender.

Taste and adjust seasoning with a little extra salt or a squeeze of lime if desired. If the sauce is too sharp, balance with the optional 1/4 tsp sugar.

Turn off the heat and stir in chopped coriander leaves. Let the curry rest for 2 minutes so flavors meld.

Serve hot with steamed rice, Goan sannas, or crusty bread and lime wedges on the side.