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GSB Konkani Style Prawns Curry is a simple yet flavorful coastal dish made with fresh prawns and everyday ingredients. This traditional recipe brings out the authentic taste of Konkani cuisine with its perfect balance of spice and aroma. It pairs beautifully with hot steamed rice, making it a comforting and satisfying meal. Quick to prepare and rich in flavor, this prawns curry is perfect for both everyday cooking and special occasions.
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Wash and clean the prawns thoroughly. Devein them and set aside.
In a mixie jar, add grated coconut, baydagi dry red chilies, coriander seeds, turmeric powder, and tamarind. Grind well.
Add 1/2 cup water to the mixie jar and grind into a fine paste. The Konkani-style prawns curry paste is ready.
Heat oil in a pan and fry the finely chopped onion until translucent.
Add turmeric powder and the cleaned prawns to the pan. Mix well and simmer for a minute.
Add the prepared curry paste to the pan and mix well.
Clean the mixie jar with 1/2 cup water and add it to the pan.
Add rock salt, cover the pan, and cook for 7-8 minutes until the oil separates.
Turn off the flame and let the curry rest for a while before serving. Best served with hot rice.
Use fresh medium size prawns for the best flavor and texture.
Use freshly grated coconut for making the prawns curry paste.
Adding coconut oil at the end gives a nice aroma and adds flavour to the curry. Don't forget to keep it covered after adding coconut oil.
Don't overcook the prawns. It may turn rigid.
Can I use frozen prawns for this recipe?
Yes, you can use frozen prawns, but make sure to thaw them completely and pat them dry before cooking.
What is baydagi chili, and can I substitute it?
Baydagi chili is a mild, flavorful chili commonly used in South Indian cuisine. You can substitute it with Kashmiri chili for a similar flavor and color.
Can I make this curry paste in advance?
Yes, you can prepare the curry paste in advance and store it in the refrigerator for up to 2 days.
What can I serve with this prawns curry?
This curry pairs best with steamed rice, but you can also serve it with dosa or idli for a unique twist.
Is this recipe spicy?
The recipe is moderately spicy due to the baydagi chilies. You can adjust the spice level by reducing or increasing the number of chilies.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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