Goan Shrimp Curry

Name: Goan Shrimp Curry
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 3 Dried red chiles; ¼ cup Dried unsweetened coconut flakes; 1½ teaspoons Coriander seeds; 1 teaspoon Cumin seeds; 1 1-inch piece Fresh ginger, peeled and chopped; 4 Garlic cloves, chopped; 1 teaspoon Tamarind concentrate; 1 tablespoon Vegetable oil; 1 Small onion, diced; 2 Jalapeños, halved lengthwise; 1 pound Shelled and deveined medium shrimp; 1 tablespoon Malt or cider vinegar; to taste Salt

Recipe GLPR8d9eb36457406b

Indian

Main Course

20 min

164 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant, fragrant South Indian curry featuring tender shrimp simmered in a rich, spiced coconut sauce. This quick-cooking dish combines toasted spices, fresh aromatics, and creamy coconut for an authentic Goan flavor profile with bright acidity from tamarind.

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Ingredients

3 Dried red chiles

¼ cup Dried unsweetened coconut flakes

1½ teaspoons Coriander seeds

1 teaspoon Cumin seeds

1 1-inch piece Fresh ginger, peeled and chopped

4 Garlic cloves, chopped

1 teaspoon Tamarind concentrate

1 tablespoon Vegetable oil

1 Small onion, diced

2 Jalapeños, halved lengthwise

1 pound Shelled and deveined medium shrimp

1 tablespoon Malt or cider vinegar

to taste Salt

Directions

Toast the dried red chiles, coriander seeds, and cumin seeds in a dry skillet over medium heat for 1-2 minutes, stirring frequently, until fragrant. Transfer to a spice grinder or mortar and pestle and grind into a coarse powder. Set aside.
Toast the coconut flakes in the same skillet for 1-2 minutes until golden and fragrant. Remove and set aside.
In a blender or food processor, combine the ground spice mixture, toasted coconut, chopped ginger, garlic cloves, and tamarind concentrate. Add 1/2 cup water and blend until a smooth, thick paste forms.
Heat the vegetable oil in a large skillet or curry pot over medium-high heat. Add the diced onion and cook for 2-3 minutes until softened and beginning to turn golden.
Add the spice paste to the skillet and cook for 2 minutes, stirring constantly to prevent sticking, until the paste darkens slightly and becomes very fragrant.
Add 3/4 cup water and the halved jalapeños to the skillet. Bring to a gentle simmer and cook for 3-4 minutes to allow the flavors to meld.
Add the shrimp to the curry sauce and stir gently to coat. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn opaque and reach an internal temperature of 145°F, indicating they are fully cooked.
Stir in the vinegar and season with salt to taste. Simmer for 1 minute more, then serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

Tamarind is the critical blocker here—it is not stocked at Harris Teeter, Food Lion, Publix, Walmart, or ALDI in Charlotte, and you'll need to make a dedicated trip to an Indian grocery or specialty shop to find it, adding real time and cost to a weeknight. Shrimp from the Lowcountry is local and competitive in price, and the coconut, spices, and aromatics are all available at any major chain, so ingredient cost runs roughly $12–15 for four servings. The 20-minute time is honest if you buy pre-grated coconut and jarred tamarind paste, but from-scratch grinding bumps that to 35 minutes. The curry reheats beautifully and feeds a family without fussing, though it does ask you to manage a live braise for the final five minutes. If you're already near an Indian market or willing to order tamarind online, this is vibrant and worth the setup.