Goan Shrimp Curry

A simple shrimp curry

This deliciously tangy shrimp curry, with fresh coconut and lots of ginger and garlic, is cooked in a style that is typical of Goan cuisine. Serve with steamed rice.


  • 20 shrimp
  • teaspoons table salt
  • 2 teaspoons cumin seeds
  • 2 tablespoons coriander seeds
  • 6 dried red chiles, stemmed
  • 1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut)
  • 2-inch (5-cm) piece fresh ginger, chopped
  • 15 cloves garlic, chopped
  • 2 tablespoons tamarind pulp
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 2 green chiles, stemmed and slit
  • 1 tablespoon malt vinegar or cider vinegar


  1. Peel and devein the shrimp. Wash thoroughly under running water. Drain in a colander for 15 minutes. Sprinkle with 1 teaspoon of the salt and set aside for 10 minutes.
  2. Place a medium nonstick sauté pan over medium heat. Add the cumin, coriander, and dried chiles, and dry-roast for 5 to 8 minutes. Transfer to a bowl and set aside to cool.
  3. Put the roasted spices, the coconut, ginger, garlic, tamarind pulp, and 1 cup (200 ml) water in a mini food processor, and process to a fine paste.
  4. Place a medium nonstick sauté pan over high heat and add the oil. When small bubbles appear at the bottom of the pan, lower the heat to medium, add the onion, and sauté until golden brown. Add the green chiles and the remaining ½ teaspoon salt and sauté over medium heat for 3 minutes more, stirring continuously.
  5. Add the ground paste and cups (300 ml) water. Bring to a boil, then lower the heat to low and add the shrimp. Cook for about 5 minutes or until the shrimp are cooked through.
  6. Stir in the vinegar. Transfer to a serving bowl and serve hot.