Goan Shrimp Curry
Embrace the essence of coastal India with Goan shrimp curry! This tantalizing dish, hailing from the scenic region of Goa, celebrates the region's love for seafood, blending the sweetness of shrimp with a mix of spices and the richness of creamy coconut. It's not just a curry; it's a journey that reflects Goa's Portuguese influences, tropical vibes, and local culinary flair.
Ingredients :
- 500 g shrimp peeled and deveined
- 1 cup coconut milk
- 2 tablespoons tamarind paste
- Spices: 1 teaspoon turmeric 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon paprika
- 2 medium tomatoes finely chopped
- 1 large onion finely chopped
- 4 garlic cloves minced
- 1 inch ginger grated
- 2 green chilies slit
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh coriander cilantro for garnish
Directions :
- Prepare the shrimp by marinating them with a bit of turmeric and salt. Set aside for 15 minutes.
- Heat oil in a large skillet or wok over medium heat. Add onions and cook until they're soft and golden.
- Add the minced garlic, grated ginger, and slit green chilies (if using) to the onions, cooking for a couple of minutes until aromatic.
- Introduce the chopped tomatoes and remaining spices, cooking until the tomatoes are soft and the mixture is fragrant.
- Pour in the coconut milk and tamarind paste, stirring well to combine. Bring the curry to a simmer.
- Add the marinated shrimp to the curry. Let it simmer for 5-7 minutes, or until the shrimp are pink and cooked through.
- Adjust the salt to taste, and finish off with a sprinkling of fresh coriander.
- Serve hot with your choice from the serving suggestions.
