Goan Shrimp
Dive into the vibrant flavors of coastal India with this Goan Shrimp Curry, a luscious seafood dish brimming with aromatic spices and creamy coconut milk. This recipe perfectly balances the tangy richness of tamarind with the warmth of cumin, coriander, and red chili powder, creating a hearty curry that’s both comforting and bold. Fresh shrimp are marinated in turmeric for a golden hue and infused with robust flavors from sautéed onions, garlic, and mustard seeds. Simmered to perfection, this dish is finished with green chilies for a touch of heat and a generous sprinkle of fresh coriander. Ready in just 40 minutes, this easy Goan shrimp recipe is a perfect pairing for steamed rice or warm bread, making it an ideal choice for a quick yet exotic weeknight meal.
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Recipe Information
Ingredients
- 500 grams Shrimp
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Tomato, finely chopped
- 1 tablespoon Tamarind paste
- 200 ml Coconut milk
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Mustard seeds
- 2 tablespoons Fresh coriander leaves, chopped
- 2 chilies Green chilies, slit
- 100 ml Water
Instructions
Clean and de-vein the shrimp. Rinse thoroughly and marinate with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Set aside for 10 minutes.
Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
Add the chopped onion and sauté until golden brown.
Stir in the minced garlic and sauté for another 30 seconds until fragrant.
Add the chopped tomato and cook until soft and mushy.
Mix in the remaining turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 1 minute to toast the spices.
Add the tamarind paste and coconut milk. Stir to combine and let the mixture simmer for 5 minutes.
Pour in the water and bring the curry to a gentle boil.
Add the marinated shrimp and green chilies. Cook for 5-7 minutes until the shrimp turn pink and are fully cooked.
Season with salt to taste, sprinkle with fresh coriander leaves, and serve hot with steamed rice or bread.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 4165 mg | 181% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 32.8 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 461 mg | 35% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1712 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
