Goan Shrimp Curry

Category: Fish & Seafood, Ethnic Cuisine


1 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon ground turmeric
4 cloves garlic -- crushed
2 teaspoons fresh ginger -- grated
2 tablespoons ground coriander
1 teaspoon ground cumin
2 teaspoons palm sugar (jaggary) or soft brown sugar
1 cup water
2 cups coconut milk
2 teaspoons sea salt
1 tablespoon tamarind paste
1 1/4 pounds raw tiger shrimp


Put the chili powder, paprika, turmeric, garlic, ginger, ground coriander, cumin, the palm or brown sugar and the water in a bowl. Mix well and transfer to a large saucepan. Bring this mixture to a boil, cover, and simmer gently for 7-8 minutes.

Add the coconut milk, salt and tamarind paste and bring to a simmer. Stir in the shrimp and cook briskly until they turn pink and are just cooked through. Serve hot, garnished with chopped cilantro and accompanied by boiled white rice.

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