Shrimp Hooman (Goan Shrimp Curry)
Ingredients
- 1 cup (240 ml) grated coconut, preferably fresh
- 2 dried red chile peppers
- ½ tsp turmeric powder
- 2 peppercorns
- 1 piece of tamarind (the size of a small marble)
- ½ onion, chopped fine
- 1 drumstick (frozen works fine), cut into 8–10 pieces
- 10–15 shrimp, cleaned and de-veined
- 1 pinch asafoetida
Ingredients for 2 servings (650 g) · the original recipe
Method
- 1
Put the shrimp, onion, drumsticks, and asafoetida in a saucepan. Add a little water and cook until the shrimp and drumsticks are done. If using white fish instead of shrimp, then omit the shrimp at this stage.
Stovetop - 2
Grind the grated coconut, chile peppers, turmeric, pepper and tamarind to a fine paste. If needed, add a tiny amount of water to form a thick fine paste. Avoid watering down the paste as far as possible.
- 3
Add to the shrimp mix and bring to a boil. If using white fish, add at this point.
Stovetop - 4
Add salt to taste.
- 5
Serve with hot white rice.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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