Goan Chile-Vinegar Shrimp with Blistered Curry Leaf Okra

By Sprig Originals ✓ · cooked up in Sprig

A punchy Goan-inspired shrimp masala built on a paste of dried chiles, garlic, ginger and apple cider vinegar, cooked down with jammy onions and tomato until it clings to every shrimp. Blistered okra popped with mustard seeds and curry leaves goes alongside for crunch. Grain-free, dairy-free, and on the table in well under an hour.

Ingredients

• 2 tbsp Kashmiri chili powder (or 2 tsp paprika + 1 tsp cayenne)
• 6 cloves garlic, peeled
• 1 1/2 tbsp fresh ginger, roughly chopped
• 3 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp freshly ground black pepper

• 1 1/2 lb large shrimp, peeled and deveined
• 3 tbsp coconut oil
• 1 large red onion, finely diced
• 12 leaves fresh curry leaves
• 2 tbsp tomato paste
• 2 medium plum tomatoes, finely chopped
• 2 tsp honey
• 1 1/4 tsp fine sea salt
• 1/3 cup water
• 1/3 cup fresh cilantro, chopped

• 1 lb fresh okra, trimmed and halved lengthwise
• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 10 leaves fresh curry leaves
• 1/2 tsp ground turmeric
• 1/2 tsp fine sea salt
• 1 lime, cut into wedges

Instructions

1. Make the masala paste: combine the chili powder, garlic, ginger, vinegar, cumin, coriander, turmeric, cinnamon, cloves and black pepper in a small blender or mini food processor. Blend 30 to 45 seconds to a thick, smooth paste, scraping down the sides and adding up to 1 tablespoon water only if the blades stall. Set aside.
2. Pat the shrimp very dry with paper towels, toss with 2 tablespoons of the masala paste, and refrigerate while you cook the base (15 to 20 minutes).
3. Cook the okra: heat 2 tablespoons coconut oil in a large skillet over medium-high heat until shimmering. Add the mustard seeds and cook 30 seconds until they pop, then add the 10 curry leaves and stand back — they will crackle for about 10 seconds.
4. Add the okra cut side down in a single layer, sprinkle with the turmeric and 1/2 teaspoon salt, and cook undisturbed 4 minutes until blistered and browned. Toss and continue cooking 4 to 6 minutes more, stirring only occasionally, until tender and no longer slippery. Transfer to a platter and cover loosely with foil.
5. Wipe the skillet clean and return it to medium heat with 3 tablespoons coconut oil. Add the onion and 12 curry leaves and cook 8 to 10 minutes, stirring often, until the onion is deeply golden at the edges.
6. Stir in the remaining masala paste and the tomato paste and fry 2 minutes, stirring constantly, until the paste darkens and smells toasty rather than raw. Add the chopped tomatoes, honey, 1 1/4 teaspoons salt and the water. Simmer 6 to 8 minutes, mashing the tomatoes with your spoon, until the sauce is thick and glossy and oil beads at the edges.
7. Raise the heat to medium-high and add the marinated shrimp in a single layer. Cook 2 minutes without stirring, then turn and cook 1 1/2 to 3 minutes more, just until the shrimp are opaque and curled into loose C shapes (145°F at the thickest part). Do not overcook.
8. Taste and adjust with a splash more vinegar or a pinch of salt. Shower with the cilantro and serve immediately with the blistered okra and lime wedges for squeezing.
9. Optional: for a fuller plate, spoon the shrimp over roasted sweet potato cubes or coconut-milk-braised spinach.

Chef's tips

Nutrition (per serving, estimated)

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