A quick Indian prawn curry recipe with coconut milk base that is sure to impress everyone!
Goan Prawn Curry with Coconut is a spicy, sour curry that comes from Goa and is also called Ambot Tik. This recipe is easy to follow and can be made in under 30 minutes. The combination of spices, coconut milk, and prawns create a delicious and aromatic curry that is perfect to pair with rice. The gravy is spicy, slightly tangy, and has a hint of sweetness to it. Coconut milk adds creaminess, a mild coconut flavor, and helps mellow spiciness in curry, creating a rich and balanced dish. It can also add a subtle hint of sweetness.
Top Tips to make this curry amazing!
🌿 Make sure to simmer the curry base for at least 7-10 minutes or it’ll taste raw. Add curry leaves to keep the aroma fresh before simmering.
🌿 Prawns cook really quickly. 7-8 minutes for jumbo prawns is enough, 4-5 minutes for medium prawns and just 2-3 minutes for small prawns.
🌿If you want to make the gravy thick, creamy and rich, you can use freshly grated coconut or frozen grated coconut.
🌿Coconut milk can curdle due to extended heat or high temperatures, which cause protein coagulation and separation. To prevent curdling, stir gently and simmer coconut milk over low to medium heat when heating. Only add acidic ingredients, like lime juice, toward the end of cooking.
🌿Garnish with coriander leaves at the end. Enjoy!
