Masala jheenga (Goan prawn curry)

Masala jheenga (Goan prawn curry)
  • Serves icon Serves 4
  • Time icon Ready in 40 minutes

Go Goan with this masala jheenga recipe, or prawn curry, it is tasty and quite straightforward to make.


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

For the curry paste

  • 100g desiccated coconut
  • 5 whole dried red chillies
  • 4 tsp coriander seeds
  • 2½ tsp cumin seeds
  • ½ tsp ground turmeric
  • 2cm piece of fresh ginger, grated
  • 4 garlic cloves, crushed
  • 1 tsp whole black peppercorns


  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. 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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