Goan Shrimp Curry is a well-known delicacy and if you have visited Goa in the past, you will have had this curry most probably while enjoying the sunset in a beach shack.
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TL;DR
The quick and easy Goan Shrimp Curry can be prepared in less than 25 minutes from scratch with fresh ingredients and the basic Goan curry paste.
Curries from Goa have a wonderful reputation in India and abroad. That is for a good reason because due to the cultural and historical influences of the past, the curries tend to have a little special zing to them.
The Goan shrimp curry is one of those favorite Goan eats. Prepared with fresh shrimp and the basic
Goan curries are traditionally prepared with grated fresh coconut. Coconuts are a fundamental food ingredient in the Goan cuisine; it wouldn't be a Goan dish without coconut.
The smallest state of India is in the right spot, to the west coast, touching the Arabian Sea and the Indian Ocean. Therefore, fish dominates the food culture. What would a Goan be without his Bangde (Mackerel in local language, Konkani)?
Shrimps, better known as Sungta in
This curry, however, calls for fresh shrimp. Look out for sea shrimp such as tiger prawns. If fresh isn't possible, get frozen shrimp.
Tip: Adding fresh, clean shrimp heads adds flavor to the curry.
Ingredient Notes
- Olive Oil
- Onion — Sliced
- Tomato — Fresh, diced.
- Green Chili Pepper — Fresh
- Okra — cut into chunks
- Shrimp aka Prawns — Large fresh seawater shrimp preferred. If fresh, clean the shrimp first. You can use frozen ones too.
- Tomato Sauce — To thicken curry. Adds also flavor and color.
- Goan Curry Paste — A homemade goan curry paste or store-bought goan curry paste (NOT Vinadaloo).
- Broth — Vegetable or seafood broth such as a lobster stock.
- Salt to taste
- Curry Leaves — Fresh leaves or frozen. Not optional, it's a main ingredient, and you can't substitute it.
📖 Recipe
Goan Shrimp Curry Recipe
Ingredients
- 2 Tablespoon Olive Oil
- 1 Onion sliced
- 1 Tomato diced
- 1 Green Chili Pepper slit lengthwise
- 5 Piece Okra cut into chunks
- 12 Large Shrimp aka Prawns
- 1 Tablespoon Tomato Sauce
- 1 ½ Cup Goan Curry Paste
- 3 ½ Cup Stock *see Notes
- Salt to taste
- 6 Curry Leaves
Instructions
- Add and heat the oil in the pan, throw in the slit green chili and curry leaves. Stir fry for a minute or two, so to release the aroma. Fry the onion slices until they turn a bit golden.
- Then add the tomato dices and fry for 1 minute and after that add in the Okra pieces and stir fry for another minute.
- Now you can add your clean shrimps to the pan. Stir fry and cook for 2 minutes. Optional: add in the shrimp heads for extra flavor.
- Then pour in the vegetable stock or water, season with salt and mix well. Cover and cook for 18 minutes. Stir occasional. If you have added shrimp heads for flavor, take out the shrimp heads and discard after the curry finished cooking.
- Serve hot with rice and a bhaji of your choice. A small amount of pickle would go well with the curry, such as Green Mango Pickle.
Notes
- Adding the shrimp heads is optional because they give great flavor to the curry but if you are relying on frozen shrimp packets, you won't have shrimp heads.
- I recommend adding a seafood stock such as lobster stock for flavor.