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.

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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.


  1. 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.


  1. Heat oil in a non-stickin pan.
  2. Add the marinated shrimp and cook for 2 minutes on medium/high heat and then put them on a plate and keep aside.
  3. Then add to the same pan chopped onions and green chilli and fry until onion turn translucent.
  4. Add chopped tomato and cook for 5 minutes.
  5. Add the masala paste, tamarind paste diluted in ½ cup of water and cook for 5 minutes.
  6. Then Add coconut milk and let it cook for 3 minutes.
  7. Finaly, add shrimp and simmer for 3 minutes on medium heat.
  8. 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.
  9. Garnish with fresh coriander and serve hot with rice.

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