Shrimp Curry Recipe

Shrimp curry or Goan Prawn Curry is an authentic recipe from the coastal state of Goa in India. Shrimp is simmered in a delicious curry made with coconut milk and spices.

Course Main Course

Cuisine Goan

Prep Time 10

Cook Time 15

Servings

Calories 335kcal

Author Shinta

Equipment

1 Large Pot or Dutch Oven

Ingredients

500 grams Shrimp Deveined and shelled, deforested if using frozen prawns
1 tablespoon Coconut oil
1 Red Onion diced
4 cloves Garlic finely chopped
1 whole Tomato diced
1 teaspoon Turmeric powder
1.5 teaspoon Kashmiri Red Chili Powder
1 teaspoon Coriander powder
1 teaspoon Whole Cumin
9-10 Curry leaves
5-6 Kokum pieces (see notes for substitution)
2 tablespoons Vinegar regular or balsamic vinegar (see notes)
¾ cup Coconut milk
1 teaspoon Salt for seasoning

Metric - US Customary

Instructions

Start by heating a large pot on the stovetop. Add the coconut oil and let it heat up.
Add the chopped onions, garlic and saute until the onions are translucent.
Add the tomatoes, whole cumin, and the spice powders. Saute until the tomatoes are soft.
Add 3/4 cup of water and using an immersion blender/stick blender, blend the ingredients. The curry doesn't have to be a fine sauce, you can leave it slightly chunky.
Add the curry leaves and kokum, followed by the vinegar and cook on medium heat for 5-6 minutes.
Add coconut milk, followed by the shrimp.
Season with salt and simmer on low heat for 6-8 minutes. The prawns should be cooked in around 8 minutes. Overcooking the prawns will make the flesh tough.
Your authentic Goan prawn curry is now ready. Serve the curry over steaming hot rice.

Video

Notes

Kokum can be substituted with tamarind water - Tamarind water can be made from store-bought tamarind paste and a little water. Mix together 1/4 cup of concentrated tamarind paste in 1/4 cup of warm water. Stir to combine. You can also use fresh tamarind if you don't have access to store-bought tamarind paste. Break off a piece of tamarind and soak it in enough warm water to just immerse it. After soaking for 30 minutes, gently break the tamarind apart with your hands. The paste will separate from the fibers. Using a sieve, strain out the pulp.
You can also add grated coconut to the curry and let it simmer together with the coconut milk. Grated coconut can be made fresh, by grinding coconut slices, or use frozen grated coconut. Optionally, use desiccated coconut.
Vinegar - Authentic Goan Shrimp Curry uses palm vinegar, however, I like using balsamic vinegar which is slightly sweet.

Nutrition