Goan Prawn and Okra Curry with Tamarind

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent prawns simmered in a vibrant curry with okra, tamarind, and Goan spices for a perfect balance of tang and heat. This indian ready in about 40 minutes pairs pound large prawns, okra, tablespoons tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1/4 cup vegetable oil in a large pot over medium heat. Add 1 medium onion, finely chopped, and 3 garlic cloves, minced, and sauté for 3 minutes until golden. Add 1 inch ginger, grated, and 1 green chili, finely chopped, and cook for 1 minute until fragrant.
  2. Step 2: Stir in 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1/2 teaspoon fenugreek powder, cooking for 30 seconds until aromatic.
  3. Step 3: Add 2 tablespoons tamarind paste and 1/2 cup water, stirring to combine. Bring to a gentle simmer.
  4. Step 4: Add 1 cup okra, sliced into 1/2-inch pieces, and 1 pound peeled and deveined prawns. Stir gently to coat.
  5. Step 5: Reduce heat to low, cover the pot, and simmer for 10 minutes until okra is tender and prawns are pink and opaque.
  6. Step 6: Season with salt to taste. Discard any large spices before serving.

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Frequently asked questions

How long does Goan Prawn and Okra Curry with Tamarind take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Goan Prawn and Okra Curry with Tamarind?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound large prawns from drying out.

Can I substitute ingredients in Goan Prawn and Okra Curry with Tamarind?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Goan Prawn and Okra Curry with Tamarind for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Goan Prawn and Okra Curry with Tamarind?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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