Goan prawn, potato & coconut curry served with rice on a plate

Goan prawn, potato & coconut curry

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(10 ratings)

Prep: 25 mins Cook: 1 hr


Serves 6

Impress family and friends with this fragrant seafood curry. The curry base also works with chunks of meaty white fish like monkfish or hake

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving

  • kcal583
  • fat44g
  • saturates38g
  • carbs20g
  • sugars10g
  • fibre4g
  • protein23g
  • salt0.6g
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  • 125g coconut oil
  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 dried red chillies (Scotch bonnet work well)
  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic cloves, grated
  • 6 dried curry leaves
  • ½ tsp mustard seeds
  • 30g tomato purée
  • ½ tsp hot chilli powder
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 x 400g cans coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 300g cauliflower (½ small one), broken into small florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 large potato, peeled and chopped into 2cm chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 600g raw peeled prawns



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

To serve

  • 1 bunch spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 bunch coriander, chopped
  • 100g salted peanuts, chopped
  • lime wedges, to serve



    The same shape, but smaller than…


  1. Heat the coconut oil in a casserole or wok over a medium heat and add the onions, dried chillies, ginger, garlic, curry leaf and mustard seeds, fry for 12-15 mins until the onion is soft, then stir in the tomato purée, chilli and turmeric and continue to cook for 1-2 mins more. Pour in the coconut milk and 200ml water, simmer the sauce for 20 mins, then blitz in a blender or with a hand blender until smooth.

  2. Pour the sauce back into the saucepan and bring up to a simmer. Stir in the cauliflower and potato, cover and simmer for 15 mins. Add the prawns and poach for 2 mins, or until they turn pink. If freezing, cool and freeze, then defrost and reheat when you’re ready to eat. To serve, scatter the spring onions, coriander and peanuts over the curry and squeeze over a little lime juice.

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Comments, questions and tips

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mrsliz's picture
17th Mar, 2019
Made this last night, scaled down to serve 2 and it was delicious! I only had 200ml of coconut milk so I made up the rest of the liquid with vegetable stock which worked really well. The sauce was reasonably thick and silky, I loved the cauliflower with the sauce and I served it with plain boiled rice. My Husband really enjoyed it too, it was a perfect Saturday night dinner! We would definitely have this again.
30th Dec, 2018
This is a delicious curry with good depth of flavour and a lovely freshness- a real family hit and being cooked again for New Year's Eve. As the recipe stands, it comes out fairly spicy, so if you are cooking for spice averse people, halve the chilli quantities.
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4th Jan, 2019
Roast the sweet potato first.(and/or butternut squash) We used other veg too - green beans, baby corn, peas ... whatever is in the fridge that needs using Don't add all the water as it makes it too, erm, watery!
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