Serves 4
20 min
Goan Shrimp Curry
Recipe GLPR8d9eb36457406b
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.
