📝 About This Recipe
Transport your senses to the golden beaches of Goa with this vibrant, dairy-free masterpiece. This curry strikes a perfect balance between the tangy punch of tamarind, the warmth of Kashmiri chilies, and the velvety richness of fresh coconut milk. It is a quintessential coastal Indian dish that celebrates succulent shrimp bathed in a complex, aromatic gravy.
🥗 Ingredients
The Shrimp Marinade
- 1.5 lbs Large Shrimp (peeled and deveined, tail-on preferred)
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Sea Salt
- 1 tablespoon Lime Juice (freshly squeezed)
The Spice Paste (Masala)
- 1/2 cup Grated Coconut (fresh or frozen unsweetened)
- 4-6 pieces Kashmiri Dried Red Chilies (soaked in warm water for 10 mins)
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 4 pieces Garlic Cloves (peeled)
- 1 inch Fresh Ginger (sliced)
- 1 teaspoon Tamarind Paste (concentrated)
The Curry Base
- 2 tablespoons Coconut Oil (or any neutral oil)
- 1 large Red Onion (finely chopped)
- 2 pieces Green Chilies (slit lengthwise)
- 1 medium Tomato (finely diced)
- 1 cup Full-Fat Coconut Milk (canned)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a medium bowl, toss the cleaned shrimp with turmeric powder, salt, and lime juice. Set aside to marinate for 15-20 minutes while you prepare the spice paste.
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2
To make the masala paste, place the grated coconut, soaked red chilies, coriander seeds, cumin seeds, garlic, ginger, and tamarind into a high-speed blender.
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3
Add 1/4 cup of water to the blender and process until the mixture becomes a very smooth, vibrant orange-red paste. Scrape down the sides as needed.
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4
Heat the coconut oil in a large, deep skillet or heavy-bottomed pot over medium heat.
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5
Add the finely chopped onions and sauté for 5-7 minutes until they become soft and translucent, but not browned.
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6
Stir in the slit green chilies and the diced tomato. Cook for another 3-4 minutes until the tomatoes soften and break down.
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7
Pour the prepared masala paste into the skillet. Cook the paste for 5 minutes, stirring constantly, until the raw smell of the spices disappears and the oil begins to separate at the edges.
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8
Lower the heat and gradually pour in the coconut milk, stirring well to combine it with the spice base.
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9
Bring the sauce to a gentle simmer. Do not let it boil vigorously, as this can cause the coconut milk to split.
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10
Add the marinated shrimp to the simmering sauce. Stir gently to ensure every shrimp is submerged.
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11
Cook the shrimp for 3-5 minutes. Watch closely; they are done when they turn opaque and curl into a 'C' shape. Overcooking will make them rubbery.
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12
Taste the curry and adjust the seasoning with more salt or tamarind if a tangier profile is desired.
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13
Turn off the heat and garnish generously with freshly chopped cilantro.
💡 Chef's Tips
Use Kashmiri chilies for that iconic deep red color without excessive heat; if using standard dried chilies, reduce the quantity. Always use full-fat coconut milk for a luxurious, silky mouthfeel that mimics the traditional fresh-pressed milk used in Goa. Avoid boiling the curry once the coconut milk is added to prevent curdling; a gentle simmer is the secret to a smooth sauce. If the sauce is too thick, thin it out with a splash of warm water or the soaking liquid from the chilies. Ensure your shrimp are completely dry before marinating so the spices adhere better to the protein.
🍽️ Serving Suggestions
Serve steaming hot alongside a mound of fluffy Basmati rice or traditional Goan red rice. Pair with warm, buttery garlic naan or crusty poi (Goan bread) to soak up every drop of the gravy. A side of kachumber (cucumber, tomato, and onion salad) provides a refreshing, crunchy contrast. Enjoy with a chilled glass of crisp Riesling or a refreshing Kingfisher beer to cut through the spice. A squeeze of fresh lime over the final plated dish brightens all the deep, earthy flavors.