Goan shrimp curry, also called prawn curry, is a delicious addition to my collection of shrimp dishes.
I love shrimp — it’s a lean, flavorful protein that works beautifully in quick curries.
Across India, shrimp are cooked in many different styles and bases. The Goan version highlights coconut and a bright tang from kokum.
Kokum juice provides a pleasant tartness that balances the creaminess of coconut milk.
This recipe is simple, quick, and full of flavor.
Why You’ll Love This Recipe
1. Quick and Easy: Ready in under 30 minutes with no marination required.
2. Flavorful: A coconut milk base paired with kokum delivers a lovely balance of creamy, spicy, and tart notes.
3. Versatile: You can swap spices or the main protein to suit your pantry and taste.
4. Nutritious: Shrimp are a high-quality, lean protein, making this curry a satisfying part of a balanced meal.
Ingredients
1. Shrimp: Use any size available; about 1 lb (≈500 g), deveined and shelled (tails optional).
2. Coconut milk: Provides creaminess and body to the curry.
3. Kokum juice: Gives the signature tang. Substitute tamarind paste if kokum is unavailable.
4. Seasonings: Turmeric, black pepper, ground coriander, cumin, Kashmiri red chilli powder or paprika, and salt.
5. Onion and ginger-garlic paste: Form the fragrant base for the curry.
6. Oil: A couple of teaspoons for frying onions.
7. Cilantro: Chopped, for garnish.
Instructions
1. Clean, devein, and shell the shrimp, leaving tails on if you prefer. Toss shrimp with a little salt and turmeric and set aside for 10 minutes.
2. Heat oil in a pan and sauté the chopped onions until translucent.
3. In a bowl, whisk coconut milk with cumin powder, ground coriander, Kashmiri red chilli powder (or paprika), black pepper, ginger-garlic paste, and salt until smooth.
4. Pour the spiced coconut milk into the pan with onions and simmer for about 5 minutes to develop flavor.
5. Add the shrimp along with kokum juice (or tamarind) and simmer gently for 3–4 minutes on low heat, until shrimp are just cooked through. Avoid overcooking.
6. Taste and adjust seasoning. Garnish with chopped cilantro and serve hot. Traditionally served with steamed rice and split green chillies on the side.
Expert Tips
1. To make kokum juice, soak 3–4 kokum pieces in warm water for 10–15 minutes and strain. If kokum isn’t available, use a little tamarind paste or a splash of vinegar to add acidity.
2. Shrimp cook very quickly; remove them from heat as soon as they turn opaque to keep them tender.
3. For a thicker, richer gravy, fold in ½ cup of freshly ground coconut paste instead of (or in addition to) some of the coconut milk.
4. Adjust the amount of chilli to suit your spice preference; this recipe leans toward spicy.
Serving Suggestions
This Goan shrimp curry is traditionally served with steamed rice, which soaks up the tangy, spicy sauce. It also pairs well with Indian breads such as naan or roti, and for a low-carb option try cauliflower rice.
Goan Shrimp Curry Recipe
An easy, tangy Goan prawn curry that highlights the delicate flavor of prawns and works perfectly with steamed rice.
Ingredients
- 1 lb (about 500 g) shrimp or prawns, deveined and shelled
- 2 cups coconut milk
- 1 onion, finely chopped
- 1 tsp ginger-garlic paste (or minced)
- 4 green chillies, slit
- 1 tsp Kashmiri red chilli powder or paprika
- 1 tbsp kokum juice or tamarind paste
- ½ tsp turmeric powder
- 2 tsp vegetable oil
- 1 tsp ground coriander
- ½ tsp black pepper powder
- 1 tsp cumin powder
- Salt to taste
Garnish
- 1 tsp chopped cilantro
Instructions
- Clean and prepare the shrimp. Toss with a little salt and turmeric and let rest for 10 minutes.
- Heat oil in a pan and sauté the chopped onions until soft and translucent.
- Combine coconut milk with cumin, ground coriander, Kashmiri red chilli powder (or paprika), black pepper, ginger-garlic paste, and salt.
- Add the spiced coconut milk to the pan and simmer for about 5 minutes.
- Add the shrimp and kokum juice, then simmer gently for 3–4 minutes on low heat until the shrimp are cooked through. Do not overcook.
- Adjust seasoning, garnish with chopped cilantro, and serve hot with steamed rice or your choice of accompaniment.
Notes
- To make kokum juice, soak 3–4 kokum pieces in warm water for 10–15 minutes and strain. If kokum is unavailable, use tamarind paste or a splash of vinegar.
- Avoid overcooking shrimp to prevent a rubbery texture.
- For a thicker gravy, add ½ cup of freshly ground coconut paste to the onion base.
- Adjust the spice level to taste; this version is on the spicier side.
Nutrition (Approx.)
Calories: 380 kcal | Carbohydrates: 17 g | Protein: 27 g | Fat: 24 g | Saturated Fat: 18 g | Cholesterol: 286 mg | Sodium: 650 mg
You’re going to love this spicy, tangy Goan prawn curry—serve it hot with steamed rice.
If you try the recipe, please leave a rating and a comment to let others know how it turned out. Thank you.