This fiery Goan preparation reflects Portugal's influence on coastal Indian cuisine. The "sambal" refers to the chili-tamarind paste that coats the shrimp, creating a sweet-sour-spicy balance. Traditional recipes use coconut vinegar for tanginess, while homes near beaches add fresh kokum for extra zest. Fishermen would prepare this dish using their daily catch simmered in clay pots. The omega-3 rich shrimp pairs perfectly with the anti-inflammatory properties of turmeric in the masala. Some Catholic families serve it during Christmas feasts with sannas (rice cakes). Modern chefs sometimes replace shrimp with mushrooms for a vegetarian version without compromising the bold flavors.