Goan-Style Shrimp Curry


Goan-Style Shrimp Curry

Goan-Style Shrimp Curry
Goan-Style Shrimp Curry

This dish is a snap to make, once you have the curry paste on hand. The paste recipe makes about 2 cups—enough to help you get in the habit of making shrimp curry on weeknights.


Goan Red Spice Paste

– 2 onions, finely chopped.

– 6 cloves garlic, minced and then crushed with the flat side of the knife.

– 4 tablespoons ghee or vegetable oil.

– 8 red Thai chiles, seeded and finely chopped.

– 2 teaspoons ground cumin.

– 2 teaspoons ground cardamom.

– 1 teaspoon ground cinnamon.

– 4 teaspoons ground turmeric.

– 4 teaspoons ground coriander.

– 1 teaspoon ground cloves.

– 4 teaspoons freshly ground black pepper.

– 3 tablespoons paprika.

– Two 4-inch pieces fresh ginger, peeled and grated.

– 1 cup red or white wine vinegar.

– One 15-ounce can unsweetened coconut milk.

– 1 bunch cilantro, large stems removed and leaves finely chopped.

– 1½ pounds large shrimp, peeled and then deveined if desired.

– Salt.

– 2 tablespoons fresh lime juice.


Step 1:
To make the curry paste, in a small sauté pan, cook the onion and garlic in the ghee over low to medium heat, stirring regularly, for about 7 minutes, or until the onion is softened but not browned. Add the chiles, cumin,cardamom, cinnamon, turmeric, coriander, cloves, pepper, paprika, and ginger and cook, stirring, for about 3 minutes, to bring out the flavor of the spices. Pour in the vinegar and remove from the heat.

Step 2:
Let the mixture cool, then puree in a blender for about 1 minute, or until smooth. Transfer to a tightly covered container and store in the refrigerator. It will keep for several months.

Step 3:
In a medium saucepan, combine 3 tablespoons spice paste, the coconut milk, and the cilantro and bring to a gentle simmer. Add the shrimp and simmer for 2 to 3 minutes, or until the shrimp has turned bright orange. Season with salt and sprinkle with the lime juice.

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