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.
DRINK WITH THIS
Wine
Spirits
Cocktails
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 →
HOW TO MAKE IT
Ingredients · serves 4
Method · prep 20 min · cook 20 min
- 1
Grind coconut, soaked chillies, cumin, coriander and turmeric to a smooth paste.
- 2
Fry onion and curry leaves in coconut oil, add the paste and cook 5 minutes.
- 3
Add coconut milk, kokum and a little water; simmer 8 minutes.
- 4
Slide in prawns and cook 3–4 minutes until just pink; season and serve.
Cook’s tipServe 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.