Masala jheenga (Goan prawn curry) recipe

By Meena Pathak and Sunil Menon

  1. Serves 4
  2. Ready in 40 minutes
  3. Rating

Go Goan with this stunning prawn curry that's a doddle to make. And it's on the table in just 40 minutes.

tried and tested
Masala jheenga (Goan prawn curry)


  1. 4 tbsp vegetable oil
  2. 2 medium onions, sliced
  3. 2 tsp ground paprika
  4. 3 green chillies, deseeded and cut into strips
  5. 100ml coconut milk
  6. 400g large fresh prawns, peeled but with tail shells on and deveined
  7. 1 tbsp tamarind pulp (try Bart’s)

For the curry paste

  1. 100g desiccated coconut
  2. 5 whole dried red chillies
  3. 4 tsp coriander seeds
  4. 21/2 tsp cumin seeds
  5. 1/2 tsp ground turmeric
  6. 2cm piece of fresh ginger, grated
  7. 4 garlic cloves, crushed
  8. 1 tsp whole black peppercorns


  1. 1. Place all the ingredients for the curry paste into a food processor and blend well, adding enough water to make a thick paste.
  2. 2. Heat the oil in a wok or large frying pan over a medium heat and gently cook the onions until golden. Add the curry paste and paprika and cook, stirring, for 2 minutes. Stir in the green chillies and cook for 1-2 minutes. Add enough water to thin the mixture to a sauce consistency. Add the coconut milk and prawns and simmer for 5 minutes. Add the tamarind pulp, then season and cook for a further 2 minutes. Transfer to bowls and serve with steamed basmati rice and pappadums.


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