Updated: Jun 6, 2022
Seafood and coconut are popular in the region of Goa, a State that sits on the South Western Coast of India. If you ask me, these two ingredients are a match made in heaven! Along with aromatic flavours like garlic, ginger, onions and black pepper, this creamy, delicious and easy to make curry also carries the tang of tamarind and the sweet nutty flavour of coconut. Surprisingly, it is also really easily to make a vegan version of this dish simply by replacing 2 ingredients!
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
I have made this for many dinners I've hosted, and every time, people quietly feast while licking their fingers.. followed by the same comment "I ate too much! That was so good!". Literally, every-time!
Of all the seafood curry's I have made, this definitely one of my favourites! Even as I write this recipe my mouth is watering and I cannot wait to make it again! If you have people coming over or you simply want to make a different, yet comforting and delicious meal at home, this curry will absolutely please!
Coconut butter Whilst you can substitute this ingredient with oil or regular butter, the flavour that's given by using coconut butter is nutty and fragrant, it does make a difference.
Prawns/Shrimp Using shrimp with shells on give the curry depth of flavour and save the shrimp from overcooking. Try to use shrimp with the shells on, and if you prefer less of a seafood taste, then rub 1 tsp of chickpea flour into the shrimp and rinse well with water, pat dry before using. If you ask me the shell is the best part! I love peeling it off and licking all the curry off the shells, it's so good my mouth is actually watering just writing about it.
Tamarind paste This ingredient adds a delicious dimension of flavour to the dish thats earthy and brings the sour element to the dish with a slight hint of sweetness. While there are ways to substitute this flavour, I highly recommend not to, it is widely available in any Indian grocery store.
What can I serve this with?
Traditionally this dish is served with rice, boiled with some salt, but it can also be paired with naan or chapati's (roti). This recipe is designed to cook at a medium spice level but you can add less chilli peppers to reduce the spice levels, or leave them out entirely.
Can I make this recipe Vegan?
Yes, it easily done! All you have to do is replace 2 ingredients;
Replace the shrimp with your choice of vegetable, or a combination of them. If you are adding cauliflower, broccoli or potatoes I would pre-boil or steam them and then follow the recipe as it is. Peas and potatoes make a great combination for this curry!
Replace the cream with coconut milk (full fat).
Heat (Spice level)
Aromatic Goan coconut shrimp curry Recipe
1-3 Kashmiri or any dried chilli peppers (depending on the preferred spice level)
1 tsp ground garlic
1 tsp whole black peppers
1 tsp whole coriander
1 tsp whole cumin
1 tsp turmeric
1 tsp tamarind
1 can coconut milk
1/2 cup shredded unsweetened coconut
3 tsp salt
3 Tablespoons coconut butter
3/4 cup blended tomatoes (whole canned)
2 medium chopped onions
1 tsp crushed ginger
2 cups chopped mushrooms
300g uncooked Prawns/Shrimp (with shells)
1 cup half and half cream (more if needed)
1 tablespoon brown sugar or honey
Blend all the Gravy Mixture ingredients in a blender until well blended with no gritty bits are left.
Now let's start the curry, add the coconut butter to a pan on medium heat. Once it has melted, add the onions and ginger. Braze until slightly golden brown, stirring often, around 7 - 10 minutes.
Now add in the blended tomatoes and sizzle further until the oil separates from the tomatoes (around 5 minutes).
Add in the blended Gravy mixture and cook for a further 12 minutes, stirring occasionally.
Stir in the chopped mushrooms, shrimp and brown sugar. Stir and keep on the heat until the prawns are fully cooked (around 5 minutes).
Serve with rice, naan or chapati's. Enjoy!
If you do try this recipe please leave a review or comment! I am positive this curry will not disappoint.