Goan Coconut Shrimp Curry with Kokum and Curry Leaves

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A bright, tangy coastal curry from Goa where plump shrimp are simmered in a fragrant coconut broth sharpened with kokum and finished with crisp curry leaves. It's the kind of one-pot meal that comes together quickly but tastes like a seaside kitchen. Serve with steamed basmati rice or warm pav to soak up every drop.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 14 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 6 gSugar
• 28 gProtein
• 720 mgSodium
• 580 mgPotassium
• 130 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the spice paste

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 4 dried Kashmiri red chilies, stems removed
• 1 tsp ground turmeric
• 6 garlic cloves
• 1 inch fresh ginger, peeled
• 1 small yellow onion, roughly chopped
• 2 tbsp water

For the curry

• 1.5 lbs large shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 15 fresh curry leaves
• 2 small dried red chilies
• 1 medium red onion, thinly sliced
• 1 cup smooth tomato puree
• 4 pieces dried kokum (or 1 tbsp tamarind paste)
• 1 cup full-fat coconut milk
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp palm sugar or brown sugar
• 2 tbsp fresh cilantro, chopped

Directions

1. Toast the coriander seeds, cumin seeds, peppercorns, and dried chilies in a dry skillet over medium heat for 1 to 2 minutes until fragrant; cool slightly, then grind to a fine powder.
2. Combine the toasted spice powder with turmeric, garlic, ginger, the chopped onion, and 2 tablespoons of water in a small blender; blend to a smooth paste.
3. Heat the coconut oil in a wide heavy-bottomed pan over medium-high heat. Add the mustard seeds and let them splutter, then add the curry leaves and dried chilies and sauté for 30 seconds.
4. Add the sliced red onion and cook, stirring often, until deeply golden, about 6 minutes.
5. Stir in the spice paste and cook for 3 to 4 minutes until the paste darkens slightly and the oil begins to separate at the edges.
6. Add the tomato puree, kokum, salt, and sugar; simmer for 5 minutes to let the flavors meld and the sauce thicken.
7. Pour in the coconut milk, bring to a gentle simmer, and cook for 3 minutes to warm through.
8. Add the shrimp and cook for 3 to 4 minutes, turning once, until they are just opaque and curled.
9. Taste and adjust salt and tang. Remove the kokum pieces if you used whole ones, then finish with the chopped cilantro and serve immediately.
10. Spoon the curry over steamed basmati rice or alongside crusty bread, making sure to capture the flavorful broth.

Cook’s Notes

• If using dried kokum, soak the pieces in 2 tablespoons of warm water for 10 minutes and add both the pieces and the soaking liquid for a rounder tang.
• Do not overcook the shrimp; they turn rubbery fast, so pull the pan off the heat as soon as they are opaque through the center.
• Kashmiri chilies give a vivid red color without much heat. Swap in 2 Thai or cayenne chilies if you want a fierier curry.
• Coconut oil is traditional and adds nutty depth, but any neutral oil will work if needed.
• For a thicker, gravy-like consistency, reduce the coconut milk by 2 to 3 minutes before adding the shrimp.