Goan Shrimp Curry

Serving Size: 4
Total Time:


  • 3 dried red chiles
  • 1 Tbsp malt or cider vinegar
  • 1 Pound shelled and deveined medium shrimp
  • 2 jalapeño, halved lengthwise
  • 2 small onion, cut into 1/4-inch dice
  • 1 Tbsp vegetable oil
  • 1 tsp tamarind concentrate (see Note) or 1 tablespoon fresh lemon juice
  • 4 garlic clove, chopped
  • 1 1-inch piece of fresh ginger, peeled and chopped
  • 1 tsp cumin seed
  • 1.5 tsp coriander seeds
  • 0.25 cup dried unsweetened coconut flakes
  • salt


  1. In a large nonstick skillet, cook the dried chilies, coconut, coriander and cumin over moderately high heat, shaking the skillet, until the coconut starts to brown, 1 minute; transfer to a blender. Add the ginger, garlic, tamarind and 1/2 cup of water and puree.
  2. In the same skillet, heat the oil. Add the onion and jalapeños and cook over moderately high heat until the onion is golden brown, about 3 minutes. Add the puree and bring to a boil. Add the shrimp and cook over moderately low heat, turning a few times, until just white throughout, about 2 minutes. Remove the skillet from the heat and stir in the vinegar. Season with salt and serve right away.

Notes: Tamarind concentrate is available at specialty-food stores.

Serve With: Basmati rice.