Est. 2021 · Members in 40+ countries
Illustration of Goan Prawn Curry
Indian · Main

Goan Prawn Curry

Prawns in a tangy, coconut-rich Goan curry with kokum and chilli.

Time
40 min
Serves
4
Skill
Medium
Heat
●●●
Diet
Pescatarian

Pairing at a glance

The pairing logic

Creamy coconut and sour kokum need acidity and light fruit; avoid heavy oak and tannin.

  • coconut
  • tangy
  • spicy
  • seafood
What to pour

DRINK WITH THIS

Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →

The recipe

HOW TO MAKE IT

Ingredients · serves 4

Method · prep 20 min · cook 20 min

  1. 1

    Grind coconut, soaked chillies, cumin, coriander and turmeric to a smooth paste.

  2. 2

    Fry onion and curry leaves in coconut oil, add the paste and cook 5 minutes.

  3. 3

    Add coconut milk, kokum and a little water; simmer 8 minutes.

  4. 4

    Slide in prawns and cook 3–4 minutes until just pink; season and serve.

Cook’s tip

Serve with steamed rice. Do not overcook the prawns.

Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.