Goan Coconut Shrimp Curry with Tamarind and Curry Leaves

Steps

1. Step 1

   Toss the shrimp with the turmeric and salt in a bowl. Cover and refrigerate while you make the masala.

   5 min

   • 1 1/2 lb large shrimp
   • 1/2 tsp ground turmeric
   • 3/4 tsp salt
2. Step 2

   Put the rinsed rice in a saucepan with 2 1/4 cups water and a big pinch of salt. Bring to a boil, cover, turn the heat to low and cook 12 minutes, then take off the heat and leave covered until serving.

   15 min, hands-off

   • 1 1/2 cups basmati rice
3. Step 3

   Toast the coriander and cumin seeds in a dry skillet over medium heat, shaking the pan, until fragrant and a shade darker, about 2 minutes. Tip them into a blender.

   2 min

   • 1 tbsp coriander seeds
   • 1 tsp cumin seeds
4. Step 4

   Add the coconut, drained soaked chiles, garlic, ginger, turmeric and 1/2 cup water to the blender. Blend to a thick, fairly smooth paste, scraping down and adding a splash more water if it stalls, 2–3 minutes.

   3 min

   • 1 cup unsweetened shredded coconut (frozen and thawed, or dried)
   • 4 dried red chiles (such as Kashmiri), stems removed
   • 6 cloves garlic
   • 1 piece fresh ginger (1 inch)
   • 1/2 tsp ground turmeric
   • 1/2 cup water
5. Step 5

   Heat the 2 tbsp oil in a wide pot or deep skillet over medium heat. Add the onion and cook, stirring often, until soft and golden at the edges, 7–8 minutes.

   8 min

   • 2 tbsp coconut oil or neutral oil
   • 1 medium onion
6. Step 6

   Scrape in the masala paste and cook, stirring almost constantly so it doesn't catch, until it darkens slightly and smells toasty rather than raw, 5–6 minutes.

   6 min

7. Step 7

   Stir in the coconut milk, 1/2 cup water, tamarind concentrate (or kokum petals) and the slit green chile. Bring to a bare simmer and cook gently, uncovered, for 8 minutes, stirring now and then. Do not let it boil hard. Taste and add salt.

   8 min

   • 1 can full-fat coconut milk (13.5 oz)
   • 1/2 cup water
   • 2 tsp tamarind concentrate
   • 2 dried kokum petals
   • 1 green chile (such as serrano)
   • salt
8. Step 8

   Slide the shrimp into the simmering curry in a single layer. Cook, turning them once, until just pink and opaque through, 3–4 minutes. Take the pot off the heat right away so they stay tender.

   4 min

   • 1 1/2 lb large shrimp
9. Step 9

   In a small pan, heat the 1 tbsp oil over medium-high until shimmering. Add the mustard seeds and, when they pop, the curry leaves (stand back, they spatter). Swirl for 10 seconds, then pour the whole thing over the curry.

   2 min

   • 1 tbsp coconut oil or neutral oil
   • 15 fresh curry leaves
   • 1/2 tsp black mustard seeds
10. Step 10

    Fluff the rice and serve the curry over it, with lime wedges to squeeze on top.

    • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026