Goan Shrimp Curry with Eggplant and Tamarind

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Plump shrimp and tender eggplant simmer in a vibrant tamarind-scented coconut curry, featuring Goan spice harmony. This indian-inspired seafood ready in about 40 minutes pairs Shrimp, Eggplant, Tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1 tablespoon tamarind paste in 1/4 cup warm water for 10 minutes to make tamarind paste.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 1 medium chopped yellow onion and cook until golden, about 5 minutes.
  3. Step 3: Add 4 minced garlic cloves, 1 tablespoon grated fresh ginger, and 2 chopped green chilies; cook for 2 minutes until fragrant.
  4. Step 4: Add 2 chopped ripe tomatoes and cook until they break down, about 5 minutes.
  5. Step 5: Stir in 1 teaspoon curry powder, 1/2 teaspoon turmeric, and 1/2 teaspoon red chili powder; cook for 1 minute.
  6. Step 6: Add 1 medium cubed eggplant and cook for 3 minutes until slightly tender.
  7. Step 7: Add 12 ounces peeled and deveined shrimp, 1 tablespoon tamarind paste (with its water), and 1 can full-fat coconut milk; bring to a gentle simmer.
  8. Step 8: Simmer uncovered for 10 minutes, until shrimp are pink and cooked through.
  9. Step 9: Season with salt to taste and garnish with 2 tablespoons fresh coriander.

Frequently asked questions

How long does Goan Shrimp Curry with Eggplant and Tamarind take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Goan Shrimp Curry with Eggplant and Tamarind?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Goan Shrimp Curry with Eggplant and Tamarind?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Goan Shrimp Curry with Eggplant and Tamarind for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Goan Shrimp Curry with Eggplant and Tamarind?

Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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