Goan Prawn Curry

Known as Ambat Tik, this curry originates from the tropical state of Goa, India. It is intensely spicy and super delicious, with complex flavors and plenty of creamy coconut to cut through the heat. Throw in some quality prawns like these, and get ready for a true taste of the tropics!


  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  • 1 1/2 lbs. Peeled & Deveined Raw Prawns, rinsed & patted dry
  • 1 small Onion, finely chopped
  • 2 Roma Tomatoes, finely diced
  • 2 tbsp. Coconut Oil
  • 8-10 Curry Leaves
  • 2 Jalapeno Peppers, thinly sliced
  • Long-Grain Rice (for serving)
  • 1/4 c. Paprika
  • 3 tbsp. Cayenne Pepper
  • 1 tsp. Black Pepper
  • 1 tbsp. Coriander Seeds
  • 1 tsp. Cumin
  • 1 tsp. Turmeric Powder
  • 1 c. Grated Coconut
  • 2 tbsp. Fresh Ginger, minced
  • 6 Garlic Cloves, roughly chopped
  • 1 tsp. Tamarind Paste OR Apple Cider Vinegar
  • 1 c. Coconut Milk
  • 1 tsp. Kosher Salt


  1. Keep prawns cold until needed. Combine paprika, cayenna, black pepper, coriander, cumin, turmeric, grated coconut, ginger, garlic cloves, tamarind paste or vinegar, coconut milk, and salt in the bowl of a blender or food processor and blend on low speed until smooth, adding a little water if paste becomes too thick. Transfer to a not reactive bowl and set aside until needed.

  2. Heat 1 tablespoon coconut oil in a heavy-bottomed pot on medium until hot, then add prawns. Cook prawns until just done, about 3 minutes, then transfer to a plate. Add remaining oil to pan and fry curry leaves and sliced jalapenos until fragrant, about 5 minutes. Add onions, frying until soft, then add chopped tomatoes. Cook until tomatoes just begin to soften, then stir in masala paste plus 2 cups water. Return prawns to pan and simmer for 3 minutes.

  3. Serve with white rice and fresh cilantro, if desired.

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