Goan-style Shrimp curry is a delicious curry and as the name suggests, from a place in India called Goa. For those who have not heard of Goa, it is a very popular travel destination. Located in the coastal region in the western part of India, this place known for its Portugal influence, beaches, seafood, nightlife, places of worship, and architecture.
When I visited Goa, one of the things, that I thoroughly enjoyed was the delicious seafood and the typical Goan fish curry with its unique blend of flavors. The combination of hot spices, sour tamarind, and coconut milk, makes this curry spicy and sour. You could even say it almost tastes like the sea. This dish is called ‘Ambot tik’ in the regional language. Apparently ‘Ambot’ means sour and ‘Tik’ means spicy. It is best served with white rice and is truly a very satisfying and comforting meal that any seafood lover will love. The shrimp can be replaced with any other fish as well. Do try it and let me know how you like it!
A very delicious spicy and sour Shrimp curry made with unique blend of spices and coconut milk .
- 15 – 20 de-veined Shrimp (leave tail on if desired)
- 10 dried Kashmiri red chillies
- 5- 6 garlic cloves
- 1 tsp cumin seeds
- 1 tsp whole black peppercorn
- 1 tbsp coriander seeds
- 1 tsp tamarind paste
- 1 tsp turmeric powder
- 1 cup coconut milk
- 1/2 cup grated coconut
- 1/2 onion chopped
- 1 tomato medium sizes chopped
- 1 tbsp ginger finely cut
- 8 – 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp salt to taste
Clean the shrimp , with a little salt water and lemon and keep aside. You can use fresh or frozen shrimp
Heat the coconut oil in a pan.
Add chopped onions and ginger and sautee well.
Next add chopped tomatoes and keep frying until they are mashed up completely.
Add the ground paste of the masala in the "For masala" section and mix well .Let it cook for a while .
Next add the shrimp and mix all the contents .
Add a little water to your desired consistency and bring it to a boil.
Add curry leaves and salt to taste.
Goan shrimp curry is ready to be served.
Shrimp can be left tail on to enhance the taste of the recipe but is optional.