Description
A vibrant and flavorful Goan shrimp curry that combines spices and coconut milk for a comforting dish reflecting the rich culinary heritage of Goa.
Ingredients
- 500 grams medium-sized shrimp (cleaned and deveined)
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- 1 tablespoon lime juice
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 cup grated fresh coconut
- 8-10 Kashmiri dry red chilies (stalks removed)
- 5-6 cloves garlic (peeled)
- 1 teaspoon black peppercorns
- 1 teaspoon cloves
- 1 inch cinnamon stick
- 3 tablespoons coconut oil (divided)
- 2 teaspoons chopped green chilies
- ½ cup chopped onions
- ½ cup finely chopped tomatoes
- 2 teaspoons tamarind paste
- 1 teaspoon salt (or to taste)
- 1 cup coconut milk
Instructions
- Marinate the prawns: In a bowl, combine the cleaned shrimp with salt, turmeric, and lime juice. Allow them to marinate for at least 15–20 minutes to absorb the spices.
- Make the masala paste: In a dry skillet, toast the coriander seeds, cumin seeds, red chilies, garlic cloves, black peppercorns, cloves, and cinnamon until fragrant. Let them cool slightly, then blend these toasted spices with the grated coconut and a little water to form a smooth paste.
- Make the curry: Heat 2 tablespoons of coconut oil in a pan over medium heat. Add the chopped onions and cook until they turn translucent. Stir in the green chilies and chopped tomatoes. Cook until the tomatoes soften, then add the masala paste. Stir and cook for a few minutes to allow the flavors to meld.
- Add the marinated shrimp to the pan. Cook for a few minutes until they turn pink, then add the tamarind paste and season with salt as needed. Pour in the coconut milk, mixing well. Allow the curry to simmer gently for 5–10 minutes.
- Adjust the consistency of the curry with water if needed, and ensure the shrimp are fully cooked and infused with flavor before serving.
Notes
For enhanced flavor, use fresh ingredients whenever possible. Adjust spice levels according to your heat preference.