I knew it was going to be a good day when I smelled this curry cooking in the house when I was younger.

Takes me back to the coastal areas back in India, and there’s no seafood like Goan seafood😍

I don’t always find all the ingredients for this in America but here’s my take on it and I try my best. 

Ingredients🌿 – Serves 3 

– 1/2 lbs of shrimp 

– 1 whole yellow potato diced

– 2 tomatoes diced 

– 1 medium onion diced

– 1 Thai green chilli finely chopped 

– 2 teaspoons ginger paste

– 2 teaspoons garlic paste

– 1 teaspoon paprika

– 1 teaspoon chilli powder

– 2 tablespoons garam masala 

– 2 tablespoon Indian meat masala ( if you can’t find this just double the garam masala) 

– 2 cups of coconut milk 

– 3 whole pepper corns

– 2 bay leaves 

– 1 cup water

– Salt 

– 1 lime

– Olive oil

– Cilantro 

How to – Marinate the shrimp with 1 teaspoon of ginger paste & 1 teaspoon of garlic paste, chilli powder and half a limes juice, and some salt. Let that sit for 1-3 hours. 

In a pot heat up some olive oil, and sauté the Thai green chilli, bay leaves, peppercorn with onions and potatoes. Add the 1 teaspoon of the ginger and garlic paste each. Cook for 3-5 minutes until onions are soft. 

Add in the tomatoes and mix well. Add in the paprika, garam masala, meat masala. Bring to a boil. Then add the shrimp and cook for about 3 minutes. 

Add the coconut milk and water and mix together.

Bring to a boil and turn the heat down to medium and cook for about 20 minutes or until the potatoes are soft. Taste and add salt accordingly. 

Squeeze some lime juice on and add chopped cilantro. 

Serve with naan, roti or rice! Enjoy✨🍛🍤😍🌿