Goan Prawn Ambotik Goan hot and sour prawn curry with coconut, chilli and tamarind

(from xombi’s recipe box)

Source: Maunika Gowardhan

Serves 4 people

Categories: Indian


  • 10-12 king prawns deveined and shells off with tails left on
  • 1/2 tsp turmeric powder
  • Pinch of salt
  • 3 tbsp vegetable oil
  • 100gms white onion finely chopped
  • 70gms tomato
  • 400 mls water
  • Pinch of sugar
  • Salt to taste
  • 1 tsp tamarind paste
  • Coriander to garnish
  • for the paste;
  • 1 heaped tsp cumin seeds
  • 1 tbsp coriander seeds
  • 4 cloves
  • 8-10 dried mild chillies (or Kashmiri dried chillies)
  • 150gms grated coconut
  • 6 garlic cloves
  • 1/2” ginger roughly chopped
  • 60mls goan vinegar (or malt vinegar)
  • 150 mls water


  1. Add the prawns to a bowl along with the turmeric and salt. Mix well and set aside

  2. In a frying pan add the cumin seeds and coriander seeds. Roast without any oil for 4-5 minutes over a low heat. Stir as they release their aroma and change colour. Turn the heat off leaves to cool.

  3. Add the cumin and coriander to a spice grinder along with the cloves and dried red chillies. Blitz to a fine powder. To this add the coconut, garlic, ginger and vinegar. Blend adding the water a little at a time until smooth and set aside.

  4. In a heavy bottom sauce pan heat the oil over a medium flame. Add the onions and fry for 8-10 minutes.

  5. As they begin to colour stir well and add the tomatoes continuing to fry for 4 minutes. The tomatoes will begin to soften. Now add the coconut paste and fry over a medium heat for 7-8 minutes stirring well

  6. Add the water and season to taste along with some sugar. Simmer for 2-3 minutes on a low heat and add the prawns cook for a further 3 minutes with the lid on over a low heat.

  7. Add the tamarind paste and stir. Turn the heat off and garnish with coriander serving the curry with hot rice.

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