I only know how to make a handful of Indian dishes, but the few I make are delicious. My approach to ethnic cuisine is to make a few dishes very well. I’ve already shared my Aloo-Gobi Cauliflower and Chicken Murgh Korma recipes, and here is another that pops with incredible zing and spicy flavor blends.
When I lived in upstate New York, I was part of a cooking club, and this fantastic recipe was shared by a friend of mine who found it in American Masala by Suvir Saran. My husband and I actually visited Goa about 8 years ago, some friends have a house there, and I don’t recall eating anything like this curry there, but I will trust that it is Goan-style.
Goan Shrimp Curry:
1 pound shrimp, peeled and de-veined
1/2 teaspoon salt
1/4 teaspoon ground peppercorns
1/4 teaspoon ground pepper
2 tablespoons lemon juice
1/4 cup canola or other cooking oil
24 curry leaves, torn (I skipped these because I didn’t have any, but have made with before)
4 dried red chillies
1 teaspoon ground peppercorns
3″ piece of ginger, peeled and minced
1 medium onion, peeled and diced
salt to taste
2 garlic cloves, peeled and minced
2 teaspoons ground coriander
1 teaspoon turmeric
2 cups canned, chopped tomatoes (I doubled this which is why mine is so wet and saucy)
1/2 teaspoon curry powder
1 can coconut milk
1 handful of chopped, fresh cilantro
Combine the marinade ingredients with the shrimp and toss thoroughly. Cover and refrigerate.
Heat the oil at a high flame with the curry leaves and chillies until they sizzle slightly. Add the ground peppercorns, ginger, onion and salt and stir until the onion is browned. Add water if the ingredients start to stick to the pot bottom.
Add the garlic, coriander and turmeric and cook for another minute. Lower the heat to a medium-low and add tomatoes. Stir and let simmer. Add the curry powder and coconut milk and let boil for a few minutes.
Turn off the heat and stir in the shrimp and juices. These will cook in a couple of minutes from the heat of the sauce. I like my shrimp cooked very lightly! Stir in the chopped cilantro and serve with basmati rice.
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