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.
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:
- 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:
- Heat oil in a non-stickin pan.
- Add the marinated shrimp and cook for 2 minutes on medium/high heat and then put them on a plate and keep aside.
- Then add to the same pan chopped onions and green chilli and fry until onion turn translucent.
- Add chopped tomato and cook for 5 minutes.
- Add the masala paste, tamarind paste diluted in ½ cup of water and cook for 5 minutes.
- Then Add coconut milk and let it cook for 3 minutes.
- Finaly, add shrimp and simmer for 3 minutes on medium heat.
- 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.
- Garnish with fresh coriander and serve hot with rice.