Goan Shrimp Curry Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
145 kcal
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Course
Main Course
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Cuisine
Indian
Goan Shrimp Curry Recipe
Description
Goan Shrimp Curry Recipe prepares a flavorful and hearty seafood curry highlighting the textures of tender shrimp and chunks of okra in a tomato-based sauce enriched with Goan curry paste. The dish starts by frying curry leaves, green chili, and onions for aromatic depth, then layering in diced tomato and okra before adding shrimp. The shrimp cooks briefly then simmers gently in a mix of tomato paste, Goan curry paste, and vegetable or seafood stock, absorbing the spices and enriching the liquid. The accompanying curry leaves and green chili lend subtle heat and fragrance while the okra adds body and a slight viscosity. Served hot, this curry pairs well with steaming rice and a side of bhaji or green mango pickle for acidity and contrast. The recipe mentions the optional use of shrimp heads to increase the curry’s seafood flavor and recommends seafood stock like lobster stock for extra depth when available.
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.
- Now add the tomato paste and the basic Goan curry paste and mix the content well.
- 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
- Including shrimp heads in the curry is optional but adds significant flavor; omit if using frozen shrimp without heads.
- Using seafood stock such as lobster stock instead of vegetable stock enhances the depth of flavor in the curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 670mg | 28% |
| Potassium | 115mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 9890IU | 198% |
| Vitamin C | 32.8mg | 36% |
| Calcium | 119mg | 12% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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