Featured Dish: Goan Prawn Curry – A Taste of Coastal India
Goa is a coastal state of India famed for its golden beaches, bar culture and Portuguese influences from a 451-year occupation. With almost 100 miles of coastline and 11 different rivers, fresh fish is a staple of Goa’s cuisines. Fried and served in a curry, with the leavened flatbread of the region or with bhaji-puri, Goan food is synonymous with seafood, and our favourite is a Goan Prawn Curry.
Also called Ambot Tik (Sour & Spicy), a Goan Prawn curry is coconut-based with a rich tamarind sourness that is lifted by red chilli.
Key Ingredients of the Goan Prawn Curry
Every household has their own recipes for any curry, with many handed down. Without giving away too much, here is how we make a Goan Prawn Curry at Itihaas.
Coconut Red Gravy
The masala (spice paste) includes grated fresh coconut, ground together with mustard, coriander, jeera, peppercorns, plenty of red chillies and more spices. This makes the base of the sauce. We fry ginger, onion and tomato together in coconut oil, before adding masala, thick coconut milk, freshwater prawns and curry leaves.
Quality Freshwater Prawns
Our premium prawns are selected for size and freshness, bringing a taste of coastal India to your table. Our chefs cook the prawns in the curry until they are just right, avoiding a chewy or rubbery texture. The prawns absorb the rich flavour of the sauce.
NB: Our Goan Prawn Curry contains nuts.
A Must-Try at Itihaas
For our chefs, ingredients are the foundation of good food. We use whole spices to create our masalas, authentic Indian spices and fresh ingredients.
Our recipes are tried and tested for a perfect balance of flavours. This Goan-inspired sauce is a luxurious traditional dish of southern India, blending the fire of red chillies with coconut cream to create an irresistably rich taste.
Our Goan Prawn Curry is available for dine-in and takeaway.
Pairing Suggestions
As a seafood dish, the recommended accompaniments for this curry are plain steamed rice or our jeera-infused rice. Our pomegranate raita also pairs well to cool the spice for those who prefer a milder flavour.
Your drink should complement the creamy curry with a fresh flavour, such as our Mint Nimbu Pani, a non-alcoholic “mocktail” blending mint, lemon juice, chaat masala and soda, or a cucumber lemonade.
If you prefer a wine, choose a white wine such as our Conde Valdemar White Rioja.
Taste Goa on your Next Visit
You don’t have to book a flight to enjoy the tastes of India’s coastal state; just visit our Indian restaurant in Birmingham. Our Goan Prawn Curry is available on our A’ la Carte menu, and a similar hot & sour Goan Fish Curry can be enjoyed during our Thali service. Order the Executive Thali meal to include this dish on your plate.
