Shrimp Curry Goan-Style
A quick Goan-style shrimp curry built on a spiced paste of chili, paprika, turmeric, garlic, ginger, coriander and cumin, finished with tamarind and coconut milk.
Ingredients
| 1/2-1 teaspoon | 2.5–5 ml | Chili powder |
| 1 tablespoon | 15 ml | Bright red paprika |
| 1/2 teaspoon | 2.5 ml | Ground turmeric |
| 4 | Garlic cloves, peeled and crushed to a pulp | |
| 2 teaspoons | 10 ml | Peeled fresh ginger, grated to a pulp |
| 2 tablespoons | 30 ml | Ground coriander |
| 1 teaspoon | 5 ml | Ground cumin |
| 3/4 teaspoon | 3.8 ml | Salt, or to taste |
| 2 teaspoons | 10 ml | Tamarind paste, or to taste (or lemon juice as a substitute) |
| 1 pound | 455 g | Medium shrimp, peeled and deveined |
| 1 cup | 240 ml | Coconut milk, from a well-stirred can |
Instructions
- Put the chili powder, paprika, turmeric, garlic, ginger, coriander, and cumin in a bowl. Slowly add 1 1/4 cups water, mixing as you go. Pour this mixture into the inner pot of your Instant Pot. Close and seal the lid. Cook at LOW PRESSURE for 5 minutes and let the pressure drop by itself for 10 minutes. Release the remaining pressure manually. Open the lid, venting the remaining steam away from you. 2. Add the salt and tamarind or lemon juice to the sauce, balancing the flavors to your taste. The sauce will seem a bit rough at this stage. Select the SAUTE setting set to Normal. Add the shrimp and the coconut milk. Stir gently and cook until all the shrimp have turned opaque. Taste the sauce again for balance of flavors.