Stir-Fried Goan Prawns with Kokum and Garlic

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

Juicy prawns stir-fried with tangy kokum, garlic, and fresh curry leaves for a quick and flavorful Goan seafood dish. This Indian-inspired seafood recipe, ready in about 30 minutes, pairs raw prawns, peeled and deveined, kokum petals, dried, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 15 min Cook: 15 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 4 dried kokum petals in 1/2 cup warm water for 15 minutes to extract their tangy flavor. Strain and keep the kokum water aside.
  2. Step 2: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1/2 tsp mustard seeds and 10 fresh curry leaves. When mustard seeds start to pop, add 5 thinly sliced garlic cloves and 1 slit green chili. Sauté for 2 minutes until the garlic turns golden and fragrant.
  3. Step 3: Add 1 lb peeled and deveined raw prawns to the skillet. Stir-fry for 3 minutes until they start turning pink.
  4. Step 4: Sprinkle 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 3/4 tsp salt over the prawns. Pour in the reserved kokum water and cook for 4-5 minutes, stirring occasionally, until the prawns are cooked through and the sauce slightly reduces.
  5. Step 5: Remove from heat and garnish with 1 tbsp chopped fresh coriander leaves. Serve immediately with steamed rice or as a spicy appetizer.

Frequently asked questions

How long does Stir-Fried Goan Prawns with Kokum and Garlic take to make?

Total time is about 30 minutes (15 min prep + 15 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 Stir-Fried Goan Prawns with Kokum and Garlic?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Stir-Fried Goan Prawns with Kokum and Garlic?

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 Stir-Fried Goan Prawns with Kokum and Garlic 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 Stir-Fried Goan Prawns with Kokum and Garlic?

Indian seafood 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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