Spicy Goan Shrimp Curry with Eggplant
Dive into the bold and vibrant flavors of coastal India with this Spicy Goan Shrimp Curry with Eggplant. This recipe combines succulent shrimp, tender eggplant, and creamy coconut milk infused with aromatic spices like turmeric, coriander, and cumin. The signature Goan red chili paste and tangy tamarind pulp bring the perfect balance of heat and acidity, while fresh curry leaves and mustard seeds add authentic South Indian flair. Quick to prepare in under an hour, this comforting curry is perfect for a weeknight dinner but impressive enough to serve guests. Pair it with steamed basmati rice or fluffy naan bread for a wholesome meal bursting with spice, flavor, and texture.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 500 grams shrimp, peeled and deveined
- 2 medium eggplant, diced into 1-inch cubes
- 400 ml coconut milk
- 2 medium fresh tomatoes, finely chopped
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons ginger, grated
- 3 tablespoons Goan red chili paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 10 curry leaves
- 2 teaspoons tamarind pulp
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 100 ml water
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the cooking oil in a large skillet or pot over medium heat.
Add the mustard seeds and cumin seeds. Once they start to splutter, add the curry leaves and stir for 30 seconds.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
Add the Goan red chili paste, turmeric, and coriander powder. Cook for 2 minutes, stirring constantly to release the spices' aroma.
Add the chopped tomatoes and cook until they break down into a thick paste, about 5-6 minutes.
Toss in the diced eggplant and stir to coat the pieces in the spice mixture. Cook for 3-4 minutes.
Pour in the coconut milk and water, stirring well to combine. Bring the mixture to a gentle simmer.
Add tamarind pulp, salt, and the shrimp to the pot. Simmer for 5-7 minutes until the shrimp are cooked through and the eggplant is tender.
Taste and adjust seasoning, adding more salt or tamarind pulp if needed.
Turn off the heat and garnish with fresh cilantro.
Serve hot with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 19.9 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1302 mg | 28% | |
*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.
