Samar Codi (Prawn Curry)

Samar Codi is Goan home cooking at its cleanest. A prawn curry that leans on ground spices and coconut milk rather than onion or tomato, so the flavors stay bright and coastal instead of heavy.

Grinding coriander and cumin seeds fresh makes the dish. The warm citrus of toasted coriander and the earthy depth of cumin are sharper from a quick grind than anything jarred, and they bloom fast in simmering water.

The sauce builds in layers: the spices reduce and thicken in water first, then coconut milk softens the heat, and finally kokum or tamarind delivers the signature Goan tang. Kokum is the traditional choice, a sour dried fruit that adds a subtle, almost plum-like tartness.

Prawns go in last and only for minutes. Overcooked shellfish turns rubbery, and at this point the sauce is already seasoned. Pull them the moment they turn opaque.

Chef Tips

• Toast whole coriander and cumin seeds in a dry skillet for 30 seconds before grinding. It deepens the spice without changing the recipe.
• If using tamarind paste instead of kokum, start with a teaspoon and taste before adding more. Tamarind is sharper.
• Serve over steamed basmati rice to soak up every drop of sauce.

Variations

• Swap prawns for firm white fish like cod or halibut for a lighter take.
• Stir in a handful of chopped cilantro at the finish for herbal brightness.
• Add a curry leaf or two during the spice simmer for authentic south Indian aroma.