Clean, devein and shell the shrimp. I normally keep the tails intact. Now apply some salt and turmeric powder and keep aside for 10 minutes.
To make the curry, heat oil in a pan and add chopped onions. Fry till translucent.
Add cumin powder, coriander powder, kashmiri red chilli powder, black pepper powder, ginger-garlic paste, and salt to coconut milk.
Add spicy coconut milk to the fried onions. Cook for about 5 minutes.
Now add the shrimp along with kokum juice and salt. Cook for 3-4 minutes on low flame.
Taste and adjust seasoning. Garnish with chopped cilantro. Serve tangy and spicy Goan Prawn curry hot with split green chillies.
Notes
To make kokum juice, immerse 3-4 kokum pieces in warm water for about 10-15 minutes. If you can't find kokum use tamarind paste or vinegar in its place.
Don't overcook the prawns or they become rubbery.
You can add ½ cup of coconut paste to the onions to make a thicker gravy.
Adjust the heat and spice as per your taste. This recipe is spicy.