Goan Prawn Curry / Ambot Tik

This Goan Prawn Curry recipe is super delicious, easy to make, and true flavour of Goa with an exploding taste of freshly ground spices.

Prawns are my absolute favourite. I can have them in any form, stir fried, in curries, rice, pasta absolutely anything. Goan Prawn curry with coconut milk is a recent addition to my prawn recipes.

This goan prawn curry with a bowl of steamed rice is truly a soul satisfying meal. The juicy and soft prawns, flavourful Indian spices, pleasantly sour tamarind pulp, creamy and rich coconut milk make a glorious combo for a taste buds. A complete flavour bomb in every bite. A perfect weeknight meal I would say!

This coconut prawn curry is known as “Ambot Tik” in Goa. Ambot means ‘sour’ and Tik means ‘hot and spicy’. This Goan name of prawn curry truly justifies the taste of the recipe. After all, Indian curries can rarely be complete without rich Indian spices.

You are going to love this spicy, tangy and delicious Goan Prawn curry recipe. Do give this a try!

Watch how to make this delicious Goan Prawn Curry!

Goan Prawn Curry / Ambot Tik

Recipe by TinaCourse: MainCuisine: Indian, GoanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

A Goan Style Prawn Curry with a special blend of coastal spices along with the richness of thick coconut milk which pairs well with steamed rice.

Ingredients

• For Marination

• 500gms prawns, deveined and cleaned

• ½ tsp turmeric Powder

• 1 tbsp lemon Juice

• salt to taste
  

• For masala paste

• 2 tbsp coriander seeds

• 2 tsp cumin seeds

• 1 tsp peppercorns

• 1 tsp cloves

• 1 inch cinnamon

• 5-6 garlic cloves

• 8-10 byadigi/kashmiri dry red chilies

• 1 cup fresh coconut, grated
  

• For the curry

• 3 tbsp oil

• curry leaves, 2 strings

• 2-3 green chilies

• 1 medium onion, cut fine

• 1 medium tomato, cut fine

• 2 tsp tamarind paste

• 1 cup water

• 1 cup coconut milk

• salt to taste

Directions

• For Marination
• Clean the prawns and marinate it with salt, turmeric and lime juice. Keep aside for 15 minutes
• For masala paste
• Add all the ingredients mentioned under “masala paste” into a blender along with some water and blend to make a smooth paste. Reserve the masala water from the blender jar.
• For the curry
• Heat oil in a pan.
• Once the oil is hot, add the marinated prawns and cook for about a minute.. Remove the prawns and keep aside.
• In another pan or the same one add some oil and into it add some curry leaves and green chili and fry for a few seconds.
• Now add the onion and fry until they turn translucent.
• Then add the tomato and cook for 2-3 minutes or till the tomatoes are completely mushy.
• Now add the ground masala paste, reserved masala water from the blender, the tamarind paste, salt and cook for 5-6 minutes.
• Add coconut milk, 1 cups water (or lesser), cooked prawns and simmer for 2-3 minutes
• Give it a good boil and turn off the flame.
• Serve hot with rice.

Notes

• The amount of water added to the curry depends on your desired consistency.
• Instead of tamarind pulp you may also add kokum.
• If you want it more spicy just increase the amount of green chilies.
• The masala paste can be made in advance and frozen, so you can prepared the curry at your convenience.