This prawn curry with hog plum is one of the many seasonal variations Goan households make of the everyday fish curry — prawns simmered in a mildly spiced coconut gravy, given a distinctive tang from fresh green hog plums, known as ambade in Konkani. Depending on ripeness, hog plums carry a sweet-and-sour flavor that gives this curry real character: spicy, tangy, and unmistakably coastal.
Rice and fish curry are the daily staple in most Goan homes, and the curry itself changes with what’s in season. Sometimes it’s made with vegetables like lady’s finger or radish; other times, with tangy seasonal fruit like raw mango, bilimbi, star fruit, or — as in this recipe — hog plum.
What Is Hog Plum (Ambade)?
Hog plum, called ambade in Konkani, is a small, green, sour fruit that grows seasonally across the Konkan coast. Unripe hog plums are firm, tart, and slightly sour — closer to raw mango in tang — while riper ones turn sweeter. In this recipe, fresh green, unripe hog plums are peeled and cooked directly into the curry, where they soften and release their distinctive sour flavor into the gravy.
If you can’t find hog plums where you live, raw mango, bilimbi (bimbli), or star fruit are reasonable substitutes for a similar tangy effect, though each will shift the final flavor slightly — hog plum’s specific balance of tart and subtly sweet is genuinely hard to replicate exactly.
Ingredients for Ambade Prawn Curry
- Prawns or shrimp – fresh, de-shelled, and de-veined.
- Hog plums (ambade) – fresh, green, and peeled before cooking.
- Coconut, freshly grated – the base of the curry’s gravy.
- Tamarind – used in smaller quantity here than usual, since hog plums already bring their own natural sourness.
- Turmeric powder – for color and earthy depth.
- Dry red chilies (byadgi or Kashmiri) – for heat and color without excessive spice.
- Black peppercorns and coriander seeds – ground into the gravy for aromatic depth.
- Onion – a small amount, chopped, to round out the flavor.
For marinating the prawns: turmeric powder, red chili powder, and salt.
How to Make Prawn Curry with Hog Plum (Step-by-Step)
Step 1: Marinate the Prawns Apply turmeric powder, chili powder, and salt to the prawns. Marinate for at least 30 minutes — longer in the refrigerator if you have the time.
Step 2: Grind the Gravy Grind grated coconut with turmeric powder, tamarind, peppercorns, coriander seeds, and red chilies, adding ¾ cup water.
Step 3: Start Cooking In a kadai, add ½ cup water, the marinated prawns, peeled hog plums, and chopped onion. Stir in 2 tablespoons of the ground gravy and let it cook for 10 minutes.
Step 4: Add the Remaining Gravy Pour in the rest of the ground gravy and stir. If the curry looks too thick, add ¼ cup water and simmer for another 10 minutes.
Step 5: Season Add salt to taste — remembering the prawns were already marinated with some, start with about ½ teaspoon, taste, and adjust.
Step 6: Finish Switch off the heat once the prawns are cooked through and the hog plums have softened into the curry.
How to Serve This Curry
Serve hot with steamed rice, alongside futi sol kadi, a simple cabbage stir-fry, or kismoor for a complete Goan meal. Leftover curry works beautifully the next day with Goan pao and a fried omelette — a common way to stretch a fish curry into a second meal.
Frequently Asked Questions
What does “ambade” mean? Ambade is the Konkani word for hog plum, a small green sour fruit used across Goan and Konkan cooking to add tang to curries, chutneys, and pickles.
Can I substitute hog plum with something else? Yes — raw mango, bilimbi (bimbli), or star fruit are the closest substitutes if hog plums aren’t available, though each brings a slightly different flavor profile. Hog plum’s specific tart-sweet balance is hard to fully replicate.
Is this curry very spicy? It’s mildly spiced overall — the heat is gentle, and the dominant flavors are tang (from the hog plum and tamarind) and the coconut base rather than intense chili heat.
Can I make this curry with fish instead of prawns? Yes — hog plum curry is traditionally made with various proteins in Goan homes, including fish. The same coconut gravy and hog plum work well; just adjust the cooking time for your chosen fish.
When are hog plums in season? Hog plums are a seasonal fruit along the Konkan coast, typically available during the monsoon and early post-monsoon months, similar to other tangy seasonal produce like raw mango and bilimbi.
What else can I make with hog plums? Hog plum is versatile in Goan cooking — try ambadyachi chutney (hog plum chutney) or ambadyachi uddamethi (a vegan hog plum curry in coconut milk) if you have extra on hand.
You might also like: Goan Prawn Curry with Bhindi (Ladyfinger), Goan Prawn Curry with Radish, Goan Prawn Curry with Drumstick, Goan Prawn Curry with Raw Mango, Ambadyachi Chutney (Hog Plum Chutney).
Prawn Curry with Hog Plum (Ambade)
Ingredients
Ingredients:
- 15 –20 prawns/shrimp de-shelled and de-veined
- 4 –5 hog plums ambade, peeled
For the gravy:
- ½ cup grated coconut
- ½ marble-sized ball of tamarind
- 1 teaspoon turmeric powder
- 2 –3 dry red chilies byadgi/Kashmiri
- 5 black peppercorns
- ½ teaspoon coriander seeds
- ½ onion chopped
For marinating the prawns:
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon salt
Instructions
- Apply turmeric powder, chili powder, and salt to the prawns. Marinate for at least 30 minutes (refrigerate if marinating longer).
- Grind grated coconut with turmeric powder, tamarind, peppercorns, coriander seeds, and red chilies with ¾ cup water.
- In a kadai, add ½ cup water, prawns, peeled hog plums, and chopped onion. Stir in 2 tablespoons of the ground gravy and cook for 10 minutes.
- Pour in the remaining gravy and stir. If too thick, add ¼ cup water and simmer 10 more minutes.
- Add salt to taste, starting with ½ teaspoon since the prawns are already marinated with some.
- Switch off the heat once cooked through.
Video
Notes
Less tamarind is used here than in a typical prawn curry, since hog plums are already quite sour.
Pin this image on Pinterest
Leave a Reply