Goan Prawns and Drumsticks Curry

Here is an authentic goan prawn’s curry I made for Sunday lunch. As I mentioned in my previous fish curry posts- give this curry a standing time for the prawn taste to seep into the curry. You can replace drumsticks with ladyfingers or brinjals or radish or turnips or raw mango. It tastes amazing.


1 cup shelled prawns,

3 drumsticks cut into pieces,

1 medium sized grated coconut,

12 dry red chilies (I used the thin long variety called Bedgye),

8 dry red goan chilies (optional),

1 tsp coriander seeds,

5 cloves of garlic,

7 to 8 fenugreek seeds,

5 to 6 pepper corns,

½ tsp turmeric powder,

3 tsp tamarind extract,

1/4th piece of onion,

1 green chili,

3/4th onion finely chopped,

2 tsp oil,

Salt to taste,


Method –

Apply little salt to the prawns are keep them aside.

Heat 1 tsp oil in a pan and fry coriander seeds, fenugreek seeds and red chilies separately and keep them aside.

Grind together coconut, red chilies, coriander seeds, and garlic, 1/4th piece of onion, turmeric powder, tamarind extract, pepper corns and green chili with sufficient water to a very fine paste.

Now add fenugreek seeds and grind for 2 to3 minutes.

Heat oil in a pan and fry finely chopped onion till brown.

Add drumsticks and water and little salt. Allow the drumsticks to cook.

Add prawns and cook for another 2 minutes.

Now add the ground masala and adjust water and salt.

Allow the curry to boil for 5 to 6 minutes.

Serve with hot rice.


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