Free recipe
Goan Shrimp Curry
Built around shrimp and coconut milk -- the method starts by patting the shrimp dry.
Anchored by shrimp, coconut milk and onion, this Indian dish starts by patting the shrimp dry and comes together in about 25 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
Ready in 25 minutes -- genuinely doable on a weeknight.
A few technique steps to focus on, but nothing that needs special equipment.
Built around shrimp, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 lb (450 g) shrimp, peeled
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic and 1-inch ginger, minced
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 tbsp tamarind paste (or 1 tbsp lime juice)
- 2 tbsp oil, cilantro, salt
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Pat the shrimp dry and season with a little salt.
Heat the oil in a pan over medium heat and cook the onion 6-7 minutes until soft and golden.
Add the garlic and ginger and cook 1 minute, then stir in the coriander, turmeric, paprika, and chili powder and cook 30 seconds.
Pour in the coconut milk and tamarind paste and bring to a gentle simmer. Cook 5 minutes until slightly thickened and season with 1 teaspoon salt.
Add the shrimp and simmer 3-4 minutes, just until they turn pink and opaque - do not overcook or they toughen.
Taste and adjust the salt and tang (a little more lime brightens it).
Scatter with cilantro and serve with steamed rice.
The step worth not rushing: Pour in the coconut milk and tamarind paste and bring to a gentle simmer. Cook 5 minutes until slightly thickened and season with 1 teaspoon salt.
