Best 2 Shrimp Curry Goan Style Recipes

Tantalize your taste buds with the Goan-style shrimp curry, a culinary masterpiece that captures the vibrant flavors of Goan cuisine. This dish is a harmonious blend of succulent shrimp, aromatic spices, and a rich, creamy coconut sauce. The shrimp, marinated in a flavorful blend of ginger, garlic, turmeric, and red chili powder, is cooked to perfection, resulting in tender and juicy morsels that burst with flavor. The coconut sauce, infused with the warmth of cumin, coriander, and fenugreek seeds, adds a velvety texture and a delightful nutty flavor. This delectable curry is a testament to the culinary expertise of Goan cuisine and is sure to leave you craving for more.

In addition to the main shrimp curry recipe, the article also includes two additional recipes: a vegan Goan-style shrimp curry and a Goan-style shrimp curry with green beans. The vegan version is a plant-based rendition of the classic dish, featuring tender tofu instead of shrimp. The Goan-style shrimp curry with green beans is a vibrant and flavorful variation that incorporates the delightful crunch of green beans, adding an extra layer of texture and flavor to the dish. These variations cater to different dietary preferences and ensure that everyone can enjoy the delectable flavors of Goan shrimp curry.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP CURRY, GOAN STYLE

Shrimp Curry, Goan Style image

Make and share this Shrimp Curry, Goan Style recipe from Food.com.

Provided by chia2160

Categories Asian

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1/3 lb large shrimp, peeled and deveined
kosher salt
ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup canola oil
1 chili pepper, seeded and chopped
3 inches fresh ginger, peeled and minced
1 medium red onion, finely chopped
2 garlic cloves, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
3 cups canned chopped tomatoes with juice
1/2 teaspoon curry powder
1 1/2 cups coconut milk
1 cup chopped fresh cilantro

Steps:

Place shrimp in a gallon-size resealable plastic bag, and add 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well and refrigerate.
In a deep skillet or sauté pan over medium-high heat, combine oil and chilies and stir 1 to 2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer. Add ginger, onion, 1 tablespoon plus 1 teaspoon kosher salt and sauté until onion is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander and turmeric and sauté until fragrant, about 1 minute.
Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.
Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add shrimp. Bring to a simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro. If desired, serve with rice.

GOAN-STYLE SHRIMP CURRY

GOAN-STYLE SHRIMP CURRY image

Categories Soup/Stew Shellfish Simmer

Yield 4 servings

Number Of Ingredients 20

Ingredients

Ingredients for the spice paste:
1 tsp red chilli powder
1/2 tsp garam masala
1-2 tsp ginger paste
2 tsp garlic paste
2-3 tsp white vinegar
1/4 tsp turmeric
1/2 tsp ground coriander (optional)
Ingredients for the curry:
2 tbsp canola oil
2-4 whole dried red chiles
1 medium onion, finely chopped
1 tsp sugar
10 curry leaves
2 medium tomatoes, finely chopped (or you can use canned, crushed tomatoes)
1/4 cup coconut milk
1 lb shrimp, shelled, deveined
Salt & freshly ground black pepper
2 tbsp butter
Chopped cilantro for garnish

Steps:

1. Mix all ingredients for the spice paste and set aside in a bowl. 2. Heat up the oil on medium-high, and drop in the dried chiles. Let them get dark, but not burnt, which should take about 1 min. 3. Add the onion and saute till golden-brown. Sprinkle in the sugar, then add the spice paste. Cook everything for another min. 4. Add the curry leaves and the tomatoes, and cook until the tomatoes lose some of their moisture. Then add the coconut milk and let it all simmer for 4-5 mins. 5. In the meantime, melt the butter in a separate frying pan on medium-high heat, and cook the shrimp (which have been sprinkled with salt n pepper) till golden and firm (just 2-3 mins). 6. Then transfer the cooked shrimp into the curry, giving it a good stir to meld all the flavors. Add a sprinkle of salt to the curry if you think it needs it. Turn off the heat, garnish with chopped cilantro and serve with fluffy basmati rice or bread/roti.

Tips:

For the best flavor, use fresh shrimp. If using frozen shrimp, thaw them completely before cooking.
To make sure the shrimp are cooked through, cook them until they are pink and opaque.
Don't overcrowd the pan when cooking the shrimp. If you do, they will steam instead of fry and will not be as flavorful.
If you don't have tamarind paste, you can use lemon juice or white vinegar as a substitute.
Serve the shrimp curry with rice, naan, or roti. You can also serve it with a side of yogurt or raita.

Conclusion:

This Goan-style shrimp curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp are cooked in a flavorful sauce made with coconut milk, tomatoes, and a variety of spices. The curry is served with rice, naan, or roti. This dish is sure to please everyone at the table.

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