Goan Coconut Shrimp Curry with Blistered Okra

By Sprig Originals ✓ · cooked up in Sprig

A bright, souring coastal curry: plump shrimp poached in a silky coconut milk gravy spiked with tamarind, ginger and Kashmiri chili, with okra blistered separately in coconut oil so it stays crisp instead of slimy. It comes together in one skillet in about 45 minutes and tastes like it simmered all afternoon.

Ingredients

• 1 1/2 lb large shrimp, peeled and deveined
• 1/2 tsp ground turmeric
• 3/4 tsp fine sea salt
• 1 tbsp fresh lime juice

• 12 oz fresh okra, trimmed and halved lengthwise
• 2 tbsp coconut oil
• 1/4 tsp fine sea salt

• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 15 fresh curry leaves
• 1 large yellow onion, finely chopped
• 5 cloves garlic, minced
• 1 1/2 tbsp fresh ginger, grated
• 1 serrano chile, split lengthwise
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 1/2 tsp Kashmiri chili powder
• 1/2 tsp ground turmeric
• 2 medium tomatoes, chopped
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp tamarind paste
• 1 tsp honey
• 1 tsp fine sea salt, plus more to taste
• 1/2 cup water

• 1/3 cup cilantro leaves, roughly chopped
• 1 lime, cut into wedges

Instructions

1. Toss the shrimp with 1/2 tsp turmeric, 3/4 tsp salt and the lime juice in a bowl. Cover and refrigerate while you build the curry, at least 15 minutes.
2. Heat 2 tbsp coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the okra cut side down in a single layer, sprinkle with 1/4 tsp salt, and cook undisturbed 3 to 4 minutes until deeply browned. Toss and cook 2 to 3 minutes more until crisp-tender and no longer slippery. Transfer to a plate and set aside.
3. Return the skillet to medium heat and add the remaining 2 tbsp coconut oil. Add the mustard seeds and cook 30 to 45 seconds until they pop, then add the curry leaves and stand back — they will crackle for about 15 seconds.
4. Add the onion and cook, stirring often, 7 to 8 minutes until soft and golden at the edges. Stir in the garlic, ginger and split serrano and cook 90 seconds until fragrant.
5. Lower the heat to medium-low and add the coriander, cumin, Kashmiri chili powder and 1/2 tsp turmeric. Toast in the oil for 30 seconds, stirring constantly so the spices do not scorch.
6. Add the tomatoes and 1 tsp salt. Cook 5 to 6 minutes, mashing with the back of the spoon, until the tomatoes collapse into a thick paste and oil beads at the edges.
7. Stir in the coconut milk, water, tamarind paste and honey. Bring to a bare simmer and cook uncovered 6 to 8 minutes, stirring occasionally, until the gravy coats a spoon. Do not let it boil hard or the coconut milk may split.
8. Slide the shrimp and any marinade into the simmering gravy in a single layer. Cook 3 to 4 minutes, turning once, just until the shrimp are opaque and curled into a loose C. Taste and add salt or a splash more tamarind as needed.
9. Kill the heat and fold in three-quarters of the blistered okra. Scatter the remaining okra and the cilantro over the top and serve straight from the skillet with lime wedges.

Chef's tips

Nutrition (per serving, estimated)

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