Goan Shrimp Curry
This Goan Shrimp Curry is creamy, fragrant, and packed with bold Indian spices, with tender shrimp simmered in a tangy tomato and coconut milk sauce. Serve it over rice with fresh cilantro and lime for a vibrant 30-minute dinner.
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 Pound shrimp large, raw, peeled and deveined
- 1 teaspoon curry powder
- 1 pinch chili powder
For the sauce:
- 1 tablespoon olive oil
- 1 red onion chopped
- 2 garlic cloves minced
- 1 teaspoon tamarind paste
- 1 teaspoon curry powder
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ¼ teaspoon chili powder
- 1 teaspoon brown sugar
- 1 pinch cinnamon
- salt and pepper to taste
- 14 oz crushed tomatoes canned
- ¾ cup coconut milk full-fat canned, or heavy cream
For serving
- rice cooked, optional for serving
- lime wedges optional, for serving
- cilantro optional, for garnish
Instructions
- Heat 2 tablespoons of the olive oil in a large deep skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with 1 teaspoon curry powder and a pinch of chili powder. Sear for about 1 minute per side, just until pink on the outside (they will finish cooking in the sauce). Transfer the shrimp to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same pan. Cook the onion, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 more minute, until fragrant.
- Stir in the tamarind paste, the remaining 1 teaspoon curry powder, coriander, turmeric, ¼ teaspoon chili powder, brown sugar, and cinnamon. Cook, stirring constantly, for 1 minute until the spices are fragrant.
- Add the crushed tomatoes and stir to combine. Simmer the sauce over medium heat for about 5 minutes, stirring occasionally, so the flavors come together and the sauce thickens slightly.
- Stir in the coconut milk (or heavy cream) and bring the sauce back to a gentle simmer. Season to taste with salt and pepper.
- Return the shrimp and any juices from the plate to the pan and toss to coat with the sauce. Simmer for 2 to 3 minutes, until the shrimp are opaque and cooked through.
- Remove from the heat and serve over rice, topped with cilantro and lime wedges on the side.
Notes
No tamarind paste? Leave it out and finish the curry with an extra squeeze of lime. For a spicier curry, add more chili powder or a chopped fresh green chili with the onion.
Nutrition
Calories: 332kcalCarbohydrates: 15gProtein: 26gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 183mgSodium: 277mgPotassium: 773mgFiber: 3gSugar: 7gVitamin A: 269IUVitamin C: 12mgCalcium: 135mgIron: 4mg
Nutrition details are an estimate, per serving.
