Go Back
+ servings
Goan prawns curry with radish, Goan prawns curry, prawns curry, prawn recipe, shrimp recipe, shrimp curry, Goan recipe
Print Pin
5 from 2 votes

Goan Prawns Curry With Radish

Course Main Dish
Cuisine Goan, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 People
Author Raksha Kamat


  • 20 Shrimps/Prawns

For Gravy:

  • 1/2 grated coconut coconut of small size
  • 1 marble sized ball tamarind
  • 1 teaspoon turmeric powder
  • 4 dry red chillies / byadgi chilies / shepda in Konkani
  • 5 black peppercorns
  • 1 teaspoon Coriander seeds
  • 1/2 onion finely chopped
  • 2 radish peeled and chopped into 1 inch finger sized pieces
  • 1 teaspoon oil

For marinating the prawns:

  • 1 tablespoon turmeric powder
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon Salt


For marination:

  • De-shell and devein the prawns.
  • Apply the turmeric powder, chili powder and salt. Leave this for minimum 30 Minutes. If you want to marinate for longer time, then keep the marinated prawns in refrigerator.

For the gravy:

  • Grind, grated coconut, turmeric powder, tamarind, peppercorns, coriander and red chillies. After grinding the gravy is ready. We will cook prawns in this gravy.
  • In a kadai, add 1/4 cup water, marinated prawns and chopped radish. Add 2 tablespoon ground gravy to this. Let it cook for 10 minutes.
  • Pour in the rest of the ground gravy and stir. Add ½ cup water and cook on a medium flame for 2 minutes
  • Let it get cooked for another 10 minutes switch of the gas.
  • Now in a tadka/seasoning pan, add oil preferably coconut oil. Once the oil gets heated add chopped onion and fry till it gets burnt. After onion gets burnt, give a tadka of burnt onion to the gravy and close the lid.
  • Add salt to taste. Remember that the prawns were marinated with salt. So add only 1/4 teaspoon salt first. Taste and add more if needed.


The gravy should neither be too thick nor too thin.