Goan Shrimp Curry
A very delicious spicy and sour Shrimp curry made with unique blend of spices and coconut milk .
Servings: 8 people
Calories: 139kcal
Ingredients
- 15 - 20 Shrimp de-veined (leave tail on if desired)
For Masala
- 8-10 Kashmiri red chillies dried (use as tolerated)
- 4-5 garlic cloves
- 1 tsp cumin seeds
- 1 tsp black peppercorn whole
- 1 tbsp coriander seeds
- 1 tsp tamarind paste use less if you like it less sour
- 1 tsp turmeric powder
- ½ cup coconut grated
For Curry
- ½ onion chopped
- 1 tomato medium-sized chopped (adjust for sourness)
- 1 tbsp ginger finely cut
- 8 - 10 curry leaves
- 1 cup coconut milk fresh or from coconut powder or canned
- 2 tbsp coconut oil
- 1 tsp salt to taste
Instructions
- Clean the shrimp , with a little salt water and lemon and keep aside. You can use fresh or frozen shrimp
- Make a paste of the masala in the "For masala" section by grinding it up.
- 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 masala and cook thoroughly until the oil leaves the sides.
- Next add the shrimp and mix all the contents .
- Add coconut milk and mix well.
- Add a little water to bring it 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.
Video
Notes
Shrimp can be left tail on to enhance the taste of the recipe but is optional.
Nutrition
Serving: 55g | Calories: 139kcal | Carbohydrates: 6g | Protein: 5g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 30mg | Sodium: 321mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 25mg | Calcium: 43mg | Iron: 2mg
