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Learn to make Goan Prawn Curry in a private online class!

5.0 (11 Reviews)
Approximately 2 hours

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Your host Rita
Rita, who learned to cook from books and classes, became so well-known for her Goan cooking that she has been mentioned in cookbooks such as John Gregory Smith's “Mighty Spice Express” and was featured in Fox Traveller's “Twist of Taste.” She lives in a lovely home located very close to the Goa airport. She has a beautiful outdoor space and garden that houses a studio kitchen where she teaches cooking classes. Your menu includes two dishes, Goan prawn curry, a tangy curry made using shrimps, variety of spices and coconut milk and mushroom cafreal, mushrooms cooked in an aromatic, flavorful, spiced cilantro sauce.

  • Learn to make a Goan prawn curry and another dish with a strong Portuguese influence
  • Private, one-on-one online instruction with a Goan native
  • Scheduled mutually at your convenience (host lives in Goa, India (GMT+5:30))
  • Customization available for dietary restrictions or preferences
  • Recipes and ingredients list will be emailed in advance of class
  • Travel from your own home and learn Indian culinary traditions!
  • To save time during the class, feel free to chop the onions, peel and chop the ginger and separate cilantro leaves from stems ahead of the class
What will you cook together
  • Goan Prawn Curry
  • Mushroom Cafreal (Spiced Cilantro Sauce)
See Full Ingredient List
  • 1/2 lb (200 gr) peeled and deveined prawns (shrimp)
  • 1 3/4 cup (400 ml) coconut milk
  • 2 tsp red chili powder (or cayenne)
  • 1/2 tsp black pepper powder
  • 1/2 tsp turmeric powder
  • 1 tbsp tamarind pulp
  • 1 small onion, sliced
  • 3 tbsp oil
  • 2 green chilies, slit
  • 1 cup (200 ml) water
  • 4 cups button mushrooms
  • 1/2 tsp turmeric powder
  • 6 cloves
  • 1/4 tsp poppy seeds
  • 1/2 tsp cumin seeds
  • 2 green chilies
  • 1/2-inch piece of cinnamon
  • 5-6 cloves garlic
  • 2 cups (100 gr) cilantro leaves
  • Handful of mint leaves (optional, it adds aroma and flavor)
  • 10 peppercorns
  • 1/4-inch piece of ginger
  • 1 tbsp sugar
  • 3 tbsp lemon or lime juice
  • 2 tbsp Worchester sauce
  • 1 medium onion, finely chopped
  • 2/3 cup (150 ml) chicken/vegetable stock or water
  • 4 tbsp vegetable oil
  • Salt to taste


Other Classes From This Host

Online Class Reviews
5.0 (11 Reviews)
Sharaya 16 May 2021
"Rita was a great teacher and gave great tips for modifications and substitutions! We got to make a a favorite of ours and a new vegetable side that was DELICIOUS! We will definitely take another class with her in the future! Thanks, Rita!"
Paula 29 September 2020
"Rita was great, very friendly and patient. Even though I got the original date/time mixed up she was very accommodating and willing to offer another session. The class was great, easy to follow along and I learned a lot about the history of the dish. The vindaloo and cabbage both came out delicious."
Andrew Riggsby 3 August 2020
"Two very different, but delicious dishes. My wife said the “caldine” was one of the best curries she’s ever had. I wanted to swap out a different vegetable in the shrimp dish, and Rita did a great job of walking me through the different way it needed to be cooked. "
Christopher 17 July 2020
"Rita's class was very enjoyable indeed, and we produced two absolutely superb Indian dishes. Rita gave me a fascinating insight into Goan food and its origins, and my wife was extremely impressed with dinner on that evening."
Christopher Pankhurst 11 July 2020
"Rita's class was very enjoyable, and I learnt a lot about Indian food in genera,l but also about Goan food in particular. The history of Portuguese influence was especially interesting. Both the dishes we cooked were really delicious, and we shall certainly do them again and impress our friends."
Elise 23 June 2020
"Rita's class was wonderful! We're so impressed with how delicious our dishes turned out and couldn't wait to eat the leftovers. I would definitely recommend Rita's class to anyone looking for new unique flavor combinations!"
shyama 15 June 2020
"great class wonderful teacher"
Lisa 9 June 2020
"I loved our cooking class with Rita. We made a delicious meal. I found her directions throughout very helpful. She described consistency or flavors in a way that helped me adjust on the spot even though she wasn’t in the kitchen to taste with me. She also had us show her our ingredients or work-in-progress dishes so she could adjust ratios or temperature suggestions. It was so well organized! I learned some new things and tried new flavors. It was such a nice way to hang out with a friend from another city as well. Thank you to Rita! "
Kalina, Lisa, and Allison 9 June 2020
"The class with Rita was excellent, both in content and in taste! Rita was extremely knowledgeable and friendly, and we had a great time cooking with her. We especially enjoyed how much care she took in adapting the recipe to our spice level and to our available ingredients. It was delicious, and the mushroom cafreal was a totally new food for us! We would highly recommend Rita and her classes."
shyama and mark 9 June 2020
"wonderful class highly recommend"
Erin & Kevin McCloskey 5 May 2020
"I always appreciate when vegetarian food (the Mushroom Cafreal) is hearty and filling. It was so refreshing to encounter new tastes and flavors. She accommodated our schedule from the other side of the world and had everything nicely set up for her presentation. Rita would stop and examine our sauces for thickness and color and ask specific questions about the flavors, and everything was wonderful and perfectly cooked shrimp. I've already purchased all the ingredients to make our dishes again! Thank you to Rita for the new connection to your part of India and to sharing your wisdom and experience with us! "
Reserve Now

$50 initial guest
+ $30 each additional screen (max 9)
  • Submit your request and payment and receive confirmation details and recipe (typically within 48 hours)
  • Meet your host online at your agreed time for your private cooking lesson!
  • Free cancellation up to 48 hours before event