Goan Shrimp Curry
A coastal Goan curry of shrimp in a tangy coconut-tamarind gravy, layered with kashmiri chilli, ginger, and a touch of cumin.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat shrimp dry, toss with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Finely chop 1 medium onion and 2 small tomatoes. Mix 3 tsp Kashmiri chilli powder, 2 tsp ground coriander, 1 tsp cumin, remaining 0.5 tsp turmeric, and 2 tsp tamarind paste with 1/4 cup water into a thick paste.
Bloom
Heat 3 tbsp oil in a large heavy skillet over medium heat. Add 16 curry leaves, let crackle 10 seconds until fragrant. Add chopped onion, cook 6–7 minutes stirring until soft and lightly golden.
Build
Add 2 tbsp ginger-garlic paste and 2 slit green chillies, cook 1 minute on medium until raw smell fades. Stir in spice paste, cook 3–4 minutes on medium-low until oil beads at edges and masala darkens.
Build 2
Add chopped tomatoes and remaining 0.5 tsp salt, cook 3 minutes on medium-low until tomatoes break down. Pour in 300ml coconut milk and 100ml hot water, bring to gentle simmer on medium-low.
Simmer
Add shrimp in a single layer, simmer 3–4 minutes on low until they curl tightly and reach 145°F internal temperature—do not overcook. Rest 1 minute off heat.
Plate
Garnish with 2 tbsp fresh coriander and plate. Serve with steamed basmati rice, lime pickle, and roasted papad alongside.
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