Adapted from Suvir Saran’s version of Clarkson Potter’s “Goan-Style Shrimp Curry”
This recipe comes together very easily, yet the flavors are complex, warming, and soul-nourishing. It’s a beautiful taste of Western India, with its coastal cuisine and its wealth of spices (much-coveted by Portuguese colonizers). By adding vegetables, this becomes a full meal!
1 ½ lb extra-large shrimp, deveined and peeled (except for the tails)
2 TBSP freshly-squeezed lemon juice
1 TBSP and 1 tsp salt, divided
1 TBSP garlic powder
2 tsp freshly ground black pepper, divided
¼ tsp cayenne pepper
½ cup chicken or seafood stock, preferably homemade, plus more to deglaze as needed
¼ cup neutral oil, such as canola
24 curry leaves, roughly torn
4 dried red chilis
A 3”-piece of ginger, peeled and minced
1 medium red onion, finely chopped
2 jalapeños, seeded and minced
2 medium carrots, chopped
4 cloves garlic, peeled and chipped
2 tsp ground coriander
½ tsp turmeric
2 medium zucchini, sliced into 1”-thick half moons
2 cups tomatoes, chopped
1 tsp Sambhaar or ½ tsp curry powder
1 ½ cups coconut milk
1 cup cilantro, chopped
Add the shrimp, lemon juice, 1 tsp salt, garlic powder, 1 tsp black pepper, and cayenne pepper to a medium bowl. Set aside.
Heat the neutral oil in a large Dutch oven over medium-high heat and add the curry leaves and chilis; when the curry leaves begin to sizzle (1-2 minutes), add the ginger, onion, jalapeños, and carrots. Cook, stirring, frequently, until the onion is browned (about 8 minutes), deglazing with chicken stock as needed to keep the aromatics and vegetables from burning or sticking to the bottom of the pot.
Add the garlic, 1 TBSP salt, 1 tsp black pepper, coriander, and turmeric and cook until the garlic is fragrant (about 1 minute). Reduce the heat to medium-low and add the zucchini and tomatoes. Stir, being sure to scrape the bottom of the pan to make sure nothing is sticking or burning. Bring to a boil, reduce to a simmer, and simmer for 5 minutes, stirring often. Stir in the Sambhaar (or curry powder), the coconut milk, and the ½ cup of stock. Again, bring to a boil, reduce to a simmer, and cook down until the sauce is sufficiently reduced and thick, about 10 minutes. Add the shrimp and turn off the heat, stirring until the shrimp have turned pink (about 2 minutes). Stir in the cilantro and serve hot.