Goan style prawn curry. Goan Prawn Curry with Coconut is a spicy, sour curry that comes from Goa and is also called Ambot Tik. Just serve this with steamed rice and you have a truly satisfying meal! Goan Prawn Curry Recipe Goan Prawn Curry is a perfect tropical side to savour on a sunny day.

Nothing beats the spicy, tangy flavour of an authentic Goan prawn curry, also known as Ambot Tik. The best thing about this dish is its creamy consistency with subtle coconut milk flavour that blends perfectly with the spiciness. Although making curry can seem like a task with a lot of preparation, trust us, it's not. You can cook Goan style prawn curry using 16 ingredients and 18 steps. Here is how you cook it.

Ingredients of Goan style prawn curry

You need 500 gm of prawns Medium size fresh.
Prepare 2 tsps of Salt.
Prepare 1 tsp of Turmeric powder.
It's 1 of coconut Fresh.
You need 8 of chillies Dry red.
It's 3 of chillies Kashmiri.
It's 1 tsp of Pepper corns.
Prepare 1 tsp of Corriander seeds.
Prepare 1 tsp of Caraway seeds.
Prepare 6 of Kokum pieces.
Prepare 1 of Onion small.
Prepare 4 of Green chilli.
You need 1 sprig of Curry leaf.
You need 1/2 tsp of Mustard seeds.
Prepare 3 cloves of Garlic.
It's 3 tbsps of Oil.

About Goan Prawn Curry Recipe: Also known as Ambot Tik, Goan prawn curry has prawns cooked in coconut milk with a spicy gravy made of turmeric, black pepper, vinegar and coconut. In goan prawn curry, prawns are cooked in a coconut milk gravy that is made with spices. Make this easy recipe at home for parties like birthday, anniversary, kitty party or buffet. Enjoy it with your loved ones.

Goan style prawn curry instructions

While buying the prawns, the fish seller will remove the head and shell. You need to 'de-vein' the prawns before use i.e. remove the intestines..
Wash the prawns and make a shallow cut on the concave side using a plain edge knife (not serrated). Lift out the intestine gently. Make sure you get all of it from top to bottom. Hold the prawn under the tap to wash off any left over bits. You can see it in the photo below (the thin black line)..
Once all the prawns are cleaned, wash them off once and mix with 2 tsp salt and 1 tsp turmeric and let it rest for 15 min..
Grate 1 full coconut.
Dry roast the red chillies, coriander seeds, pepper corns and caraway seeds.
Now you need to extract the coconut milk. Heat 1 cup water till it boils. Switch off the heat and add the coconut to it. Let it cool. You can place the vessel containing the coconut into another larger vessel filled with cold water to speed up the cooling..
After the coconut cools, transfer it into a grinder. Add the roasted spices (break up the chillies).
Grind the coconut and spices into a paste. Strain the paste through a cloth to extract the thick spicy coconut milk.
Heat another cup of water and repeat the process twice to extract the thin coconut milk.
Discard the left over coconut and spice residue.
Chop 1 small onion finely. Chop 4 green chillies. Chop 3 cloves garlic finely..
Heat 3 tbsp oil in a Kadhai. Add 1/2 tsp mustard seeds and wait until they pop. Add 1 sprig curry leaves. Add the garlic, green chillies and onion. Fry on low flame for 5 min..
In the meantime wash the prawns a couple of times and discard the water..
Add the prawns to the Kadhai and fry for 2 min..
Add a little water to the prawns to bring the temperature down to boiling point. The coconut milk may split if you add it to a very hot vessel so you need to lower the temperature..
Add the thin coconut water and salt. Keep the flame on medium and stir until the mix just starts to boil. Immediately lower the flame and cook for 7 min. The coconut milk will split if it is boiled too vigorously..
Add the thick coconut milk and kokum. If you don't have kokum, you can use tamarind pulp. Stir and heat it until just before it boils. Switch off the flame..
Serve with rice..

The coconut prawn curry is known as "Ambot tik" in Goa. Ambot means 'sour' and Tik means 'hot and spicy'. This Goan name of prawn curry truly justifies the taste of the recipe. After all, Indian curries can rarely be complete without rich Indian spices. Heat the oil in a deep frying pan and add the mustard seeds.