Goan-style shrimp curry

A trip to Blue Cypress Books (Oak St, New Orleans, LA; 504.352.0096) yielded (just a few) new-to-me cookbooks last week, including Suvir Saran’s American Masala.  It’s an interesting book, filled with his take on Indian, American, and even a few Middle Eastern dishes.

His Goan-Style Shrimp Curry recipe (p 119) sent me digging through the freezer, ready to use up last year’s shrimp.  (It’s inshore brown shrimp season in Louisiana–the last management zone opens for fishing today–so I need to make room for my favorite brown shrimp.)

I made a few changes to his recipe, reducing the amounts of coconut milk & cilantro and using fresh tomatoes instead of canned.

Goan-style Shrimp Curry, after Suvir Saran

Shrimp marinade

  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 2 T fresh lemon juice
  • 1 lb peeled shrimp (deveined if large)


  • 1 cup water
  • 1/4 cup vegetable oil
  • 24 curry leaves, lightly crushed
  • 1/4 tsp red pepper flakes
  • 1 tsp ground black pepper
  • 3 inch piece fresh ginger, peeled & finely chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 T kosher salt
  • 2 tsp ground coriander
  • 1/2 tsp turmeric
  • 2 cups chopped fresh tomatoes
  • 1 tsp sambhaar powder (or your favorite curry powder)
  • 3/4 cup coconut milk
  • 1/2 cup chopped fresh cilantro

Place shrimp in a bowl and add marinade ingredients, stirring to coat the shrimp.  Set aside.  In a medium saucepan, heat the oil and curry leaves over medium-high heat until the leaves sizzle.  Add the red pepper flakes and black pepper and cook 1 minute longer.  Add the onions, ginger, and salt, and cook until the onions are browned, stirring frequently and adding water if needed to prevent onions from sticking.  Add garlic, coriander, and turmeric; cook until the garlic is fragrant and lightly browned.  Add tomatoes.  Stirring frequently, cook the tomatoes for 5 minutes after the mixture begins to simmer.  Add the sambhaar or curry powder, cook for 1 minute, then add the coconut milk and 1/2 cup of water.  Bring to a boil, then add the reserved, seasoned shrimp and any liquid in the bowl.  Continue to simmer until the shrimp are cooked (2-5 minutes, depending on the size of the shrimp).  Add cilantro, remove from heat, and serve over cooked rice.

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