Goan Shrimp Curry

Looking for a new twist on shrimp? What about shrimp cooked in a coconut curry souce made with coconut, tamarind, garlic, onions, chilies and spices? Heavenly delicious! Always a super-duper hit at any dinner party.

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Ingredients:

Serves 2-4

For marinade

  • 1 lb jumbo shrimps
  • ½ tsp turmeric powder
  • ½ tsp salt
  • 2 tbsp lemon juice

For the paste:

  • 1 cup fresh shreded coconut (or desiccated coconut)
  • 1 inch/~ 2.5 cm cinnamon stick
  • 5 cloves
  • 6-8 whole peppercorns
  • 8-10 dry red kashmiri chilies
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 6 garlic cloves

For the curry:

  • 1 cup coconut milk (canned or fresh)
  • 1 medium onion, finely chopped
  • 1 tomato, chopped
  • 2 tsp tamarind paste (or 6-8 soaked cocums)
  • 2-4 green chilies
  • salt to taste
  • 2-3 tbsp vegetable oil
  • ½ cup water
  • fresh cilantro leaves to garnish

How to make Goan Shrimp Curry:

  • Shell, clean and devein shrimp.
  • add salt, turmeric and lemon juice and marinate for about 15 minutes.

Paste:

  1. Place shreded coconut, crushed cinnamon stick, peppercorns, dry red kashmiri chilies, garlic cloves, coriander and cumin seeds in a blender or liquidiser and blend to a smooth paste. You can add some water to make a paste smoother.

Curry:

  1. Heat oil in a non-stickin pan.
  2. Add the marinated shrimp and cook for 2 minutes on medium/high heat and then put them on a plate and keep aside.
  3. Then add to the same pan chopped onions and green chilli and fry until onion turn translucent.
  4. Add chopped tomato and cook for 5 minutes.
  5. Add the masala paste, tamarind paste diluted in ½ cup of water and cook for 5 minutes.
  6. Then Add coconut milk and let it cook for 3 minutes.
  7. Finaly, add shrimp and simmer for 3 minutes on medium heat.
  8. Add more water if required or to get desired consistency of the curry sauce. Add salt to taste, mix well and cook for aditional 1-2 minutes.
  9. Garnish with fresh coriander and serve hot with rice.

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