Seafood Delight

Shrimp is one of my favourite seafood dishes to cook for any special occasion. I love adding shrimp to stir-fries or stews and making grilled shrimp skewers. With our local market offering large shrimp on weekends, I was simply tempted to have some authentic and delicious shrimp curry with rice. 

I love trying varieties of seafood dishes at home, and I often cook all kinds of fish with a coconut curry base using fresh grated coconut. The gravy is flavoured with tangy gambooge tamarind and some spices. 

It was during my last year at college, on a trip to Goa, that I got a chance to taste this lovely dish at a local restaurant. It had the flavour of mildly roasted spices, and instead of fresh grated coconut, this version used coconut milk for the gravy. I decided that someday I should give the dish a try. 

I've used pink shrimp for this dish. These are the same shrimp that we use for shrimp cocktail. I love this variety for its bright colour and great texture. I left the tail on after shelling and deveining the shrimp. 

We'll use gambooge tamarind in this recipe, which is most common in seafood dishes from the southern state of Kerala. It imparts a very distinct tangy flavour compared to regular tamarind. But if that's not available, you can substitute regular tamarind or lemon juice.


Goan Shrimp Curry
Serves 4
1 pound shrimp, washed, shelled and deveined
1 tablespoon coriander seeds
2  teaspoon cumin seeds
3–4 dry red chillies
1 teaspoon turmeric powder
1” piece of fresh ginger, peeled and diced
4 garlic cloves, diced
½ cup red onion, chopped
2 green chillies, slit in half lengthwise
2 pieces of gambooge tamarind or regular tamarind
1 cup coconut milk
1 tablespoon oil
water as needed
salt to taste
coriander leaves for garnish
  1. In a skillet over medium-high heat, roast the dry red chillies, coriander seeds and cumin seeds for about one minute until fragrant.
  2. Add the roasted spices, ginger, garlic and turmeric powder to a grinder and grind with enough water to form a smooth paste.
  3. In a large pan, add some oil and sauté the red onions. Once onions turn soft and pink, add the spice paste, gambooge tamarind and green chillies. Let cook to a simmer.
  4. Add shrimp and coconut milk. Cook on medium heat until the shrimp cooks through and the gravy thickens. 
  5. Add more water if the gravy is too thick. Garnish with chopped coriander leaves.

This shrimp curry is quick to make and it tastes phenomenal. Serve it with a plate of hot basmati rice and enjoy!

Images Courtesy of Manju Nair

Manju Nair

Manju Nair


Manju Nair is a Quality Analyst by profession but a home chef and cake designer by heart. A true South-Indian, born and raised in Dubai, her interest in all kinds of cuisine developed at an early age. Her passion is baking and designing theme cakes. She shares her culinary and cake adventures in her...


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