Restaurant Style Creamy Goan Prawn Curry with Coriander Garlic Butter Rice Recipe

Goan style prawn curry with rice is a popular pub grub in Bangalore, this is a must try dish if it's on the menu. Popular pubs and restaurants where I got to taste this dish are at Watson's, Love Shack, LadyBaga, the fisherman's wharf, mahesh lunch home and the list goes on...

I've recreated the exact same curry with locally avaiable ingredients. We can serve this dish with various condiments, salads, papads, pickles and fried chicken. The creamy gravy pairs very well with buttery rice.

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We can use kokum extract if it's available or substitute like I did with tamarind pulp. Fresh cream can be used or a paste of khus khus and cashews to thicken the gravy.

Ingredients for Prawn Curry:
500 Grams Prawns
10 Black Pepper Corns
4 Dried Red Chilies
1 Tsp Cumin
1/4 Tsp Fennel Seeds
10 Seeds Fenugreek
1/2 Inch Cinnamon
4 Cloves
1 Cardamom
1/2 Tsp Coriander Powder
1/2 Tsp Red Chilly Powder
1/4 Tsp Turmeric Powder
1 Tbsp Tamarind Pulp
1 Large Tomato
1 Large Onion
6 Sprigs Curry Leaves
1/4 Cup Fresh Coconut
10 Pods Garlic
1 Inch Ginger
1 Cup Thick Extract Coconut Milk
3 Tbsp Fresh Cream
3 1/2 Tbsp Coconut Oil
Salt as per taste

Prep Up:

Extract 1 cup coconut milk or use ready to use coconut milk. Coconut milk powder can be used it contains sugars we have to adjust spice level accordingly.

In a mixer jar add dried red chilies, fennel, fenugreek, cumin, pepper, cinnamon, cardamom, cloves, 3 sprigs curry leaves, ginger and garlic grind to form coarse paste.

Add 1/4 cup fresh coconut and grind to form smooth paste. We can add a splash of water to grind and form a smooth paste.

Finely chop onion and tomato. Peel, devein and wash prawns and reserve.

Method to Prepare Prawn Curry:

Heat a wok with 2 tbsp coconut oil. Add the cleaned prawns to the oil along with chilly powder, turmeric powder and coriander powder fry the prawns in oil for a minute. Drain the prawns from oil and reserve in a bowl.

Add 1 1/2 Tbsp coconut oil to the existing oil in the wok. Add1 sprig curry leaves, and finely chopped onion and tomato.

Fry the onion and tomato till onion turns transparent. We can add a splash of water to cook the onion and tomato faster.

Add the ground masala paste to the onion and tomato, fry for a minute. Add 1 1/2 cups of water, tamarind pulp and salt. Stir well and get it to a rapid boil allow to reduce a bit.

Once the curry reduces the oil will separate from the curry. Add thick extract coconut milk, stir and bring to a rapid boil. Reduce the gravy, adjust the salt if needed.

Add the prawns to the curry and cook for five minutes. Add fresh cream stir and remove from flame the prawn curry is ready to serve 😉

I've tasted this buttery coriander rice or herbed rice with prawn curry which is delicious, pairs well with curries, very simple to prepare...

Ingredients for Coriander Rice:
1 1/2 Cups Basmati Rice
1 Tbsp Dried Parsley
1/4 Cup Fresh Coriander Leaves
1 Whole Garlic
4 to 5 Dried Red Chillies
3 to 4 Tbsp Butter
1 Tbsp Coconut Oil
Salt as per taste.

Prep Up:

Wash the basmati rice thrice and soak in water for 10 minutes. Wash and finely chop coriander leaves, garlic and red chilies.

Prepare these step ahead of time before preparing prawn curry so that we can serve the curry and rice as hot as possible.

Method to Prepare Coriander Rice:
Heat a pressure cooker / pressure pan on medium flame with oil and butter. Once the butter melts add the garlic, chilies and coriander fry for few seconds. Add 1 tbsp parsley and fry till the aroma starts to release.

Drain and add the soaked rice to the herbs and fry for a minute. Measure and add 1 1/2 cups of water for every 1 cup rice. I added 2 1/2 cups water. Add salt as per taste stir well and cover.

Place the whistle once the pressure builds and cook for 3 whistles. Once the rice is done garnish with fresh coriander and 1 tbsp butter for flavor. fluff the rice and serve hot 😊