Goan Prawn Curry with Coconut (Ambot Tik)

Ingredients

• 20 (approximately 250 g)jumbo prawns or shrimp, cleaned and deveined
• 8–10dried Kashmiri red chillies
• 6garlic cloves
• 1 teaspoonwhole peppercorns
• 1 tablespoonwhole coriander seeds
• 1 teaspooncumin seeds
• 1 small knobtamarind (or 1 teaspoon tamarind paste)
• 1 teaspoonturmeric powder
• 40 g (½ cup)freshly grated coconut
• 240 ml (1 cup)coconut milk
• 2 tablespoonscoconut oil
• 1 tablespoonfinely minced ginger
• 75 g (½ cup)finely chopped onions
• 90 g (½ cup)finely chopped tomatoes
• ¾ teaspoonsalt
• 8–10curry leaves

Instructions

1. 1

   Grind the masala

   Grind the ingredients listed for the ground masala with the coconut milk until smooth. Set the paste aside.

2. 2

   Cook the aromatics

   Heat the coconut oil in a pan and add the ginger and onions. Sauté until the onions are light golden brown, then add the tomatoes. Cook for 5–7 minutes, until they break down easily when pressed with the back of a spoon.

3. 3

   Simmer the curry

   Add the ground masala and salt to the pan and bring to the boil. Lower the heat and simmer for 10–15 minutes, until the colour deepens slightly.

4. 4

   Cook the prawns

   Add the defrosted prawns, drained of any water, to the gravy and cook for 7–8 minutes; the cooking time depends on their size. Sprinkle over the curry leaves and mix well, then turn off the heat. Leave the curry to rest for 5 minutes before serving with steamed rice.

What is Goan Ambot Tik?

Ambot Tik is a Goan curry known for its contrast of sourness and heat; its name is often translated as sour and spicy. Goan cooking has Portuguese influences, while this version gets its character from chillies, tamarind and coconut.

The prawns cook in a blended masala that is simmered with onions and tomatoes. Coconut milk and grated coconut soften the sharp, spicy flavours and give the gravy body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 268 calories, 9g protein, 10g carbs, 23g fat.

The prawns provide most of the protein, while the coconut milk, grated coconut and coconut oil contribute much of the fat. The chillies, onions and tomatoes contribute some carbohydrates; serve with a measured portion of steamed rice for a more complete plate.

The ground masala

Whole spices: Peppercorns, coriander seeds and cumin are ground with the chillies, garlic, turmeric, tamarind and grated coconut to make the curry base.

Coconut milk: Blend it with the masala ingredients until smooth. A thoroughly blended paste helps the spices disperse evenly through the gravy.

Build flavour in the pan

Onions: Cook them in coconut oil until light golden brown before adding the tomatoes; this gives the curry a savoury base.

Tomatoes: Give them the full 5–7 minutes to soften and break down. This makes it easier for them to combine with the masala later.

Simmer before adding prawns

Masala: Bring the blended paste to the boil with the salt, then simmer it for 10–15 minutes. Look for a slightly deeper colour as a cue that the flavours have had time to mingle.

Prawns: Add them only after the gravy has simmered. Their cooking time varies with size, so keep an eye on them during the stated 7–8 minutes.

Check the texture and finish

Tomatoes: They should be soft enough to crush easily with the back of a spoon before the masala goes in.

Prawns: They are ready when opaque and just cooked through; avoid leaving them in the hot gravy longer than needed. Add the curry leaves at the end and let the curry rest for 5 minutes off the heat.

Serve it with rice

Rice: Steamed rice is the suggested partner, soaking up the coconut-rich, tangy gravy. Spoon the curry over the rice or serve them side by side.

Fresh sides: A simple vegetable side or a crisp salad can add contrast to the warm, saucy curry without competing with its spices.

Recipe notes & tips

• Drain defrosted prawns well before adding them so excess water does not thin the gravy.
• Use a blender or grinder that can make the masala smooth for an even-textured curry.
• Keep the heat moderate while simmering the masala to avoid scorching the base.
• Adjust the prawn cooking time to their size and check them as they cook.
• Let the curry rest for 5 minutes before serving so the gravy settles.

Variations

• Use tamarind paste: Replace the small knob of tamarind with 1 teaspoon of paste, as suggested in the recipe.
• Adjust the chilli heat: Use fewer Kashmiri chillies for a milder curry or more for a hotter one.
• Choose smaller prawns: Use smaller cleaned prawns and check them earlier, as they may cook faster.
• Serve with bread: Pair the curry with bread to scoop up the gravy instead of steamed rice.
• Add a vegetable side: Serve with a simple cooked vegetable or salad for extra variety at the table.

Common mistakes to avoid

• Adding wet prawns: Drain defrosted prawns before they go into the gravy to avoid watering it down.
• Rushing the tomatoes: Cook them for 5–7 minutes until soft enough to break down easily.
• Skipping the masala simmer: Simmer it for 10–15 minutes so its colour deepens slightly before adding prawns.
• Overcooking the prawns: Check them according to their size and stop cooking once they are just cooked through.
• Serving immediately: Leave the curry to rest off the heat for 5 minutes before serving.

How to store

Refrigerate leftovers in a covered container and use within 1–2 days. Reheat gently in a pan until hot throughout, taking care not to cook the prawns for too long; add a splash of water if the gravy has thickened.

Frequently asked questions