Goa Jingha Curry Aka Goan Prawn Curry Recipes

GOA JINGHA CURRY AKA GOAN PRAWN CURRY

Goa Jingha Curry Aka Goan Prawn Curry image

This is spice that is moderate by my terms and moderate by eaters of seriously authentic indian food. If you're sensitive to spice...be careful as you add the jalapenos because you might be sensitive to the red chiles. My way: 6 whole red chiles, soaked in oil, added to recipe but removed before serving. I use 1-3 whole jalapenos or 1-2 jalapenos and a habanero...but I'm brave! Also works for chicken, beef, lamb etc! I only use about a pound or two of shrimp because I like a heavy sauce. If you're serving for commercialized indian appetites, you may want to blend the entire sauce. I like to simmer it first, blend it, then add the red chiles and shrimp. You can also drain off half of the sauce after cooking and blend it briefly. Your choice!

Provided by GoldsmithLissa

Categories < 4 Hours

Time 1h30m

Yield 4-8 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup tamarind paste
1 cup boiling water
10 fresh cracked black pepper
6 dried red chilies, seeded
1 tablespoon coriander
1 teaspoon cumin
one cinnamon stick
2 tablespoons vegetable oil
1 -3 lb shrimp
salt & freshly ground black pepper
1 large onion, minced
5 garlic cloves, minced
1 1/2 tablespoons fresh ginger, finely grated
1 teaspoon turmeric
2 green fresh jalapenos, seeded and chopped
3 cups water
1 cup unsweetened coconut milk

Steps:

In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes. Strain through a coarse sieve; discard the seeds.
Meanwhile, in a small skillet, combine the peppercorns, dried red chiles, coriander seeds, cumin seeds and cinnamon and toast over moderate heat until fragrant, 1 minute. Transfer to a spice grinder to cool. Grind to a fine powder.
Heat the oil in a large enameled cast-iron casserole. Season the shrimp with salt and pepper. Add half of the shrimp to the casserole and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a plate and repeat with the remaining.
Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
Stir the water and the strained tamarind pulp into the casserole. Return the shrimp to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Transfer the shrimp to a plate. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper. Return the chicken to the sauce. Simmer the chicken until heated through before serving.

Nutrition Facts : Calories 398.1, Fat 21.4, SaturatedFat 11.9, Cholesterol 239, Sodium 1101.2, Carbohydrate 25, Fiber 3, Sugar 14.2, Protein 29.6

GOAN PRAWN CURRY

Goan Prawn Curry image

This prawn (shrimp) curry with okra is a staple of Goan cooking. It is served hot over white rice.

Provided by Anonymous

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

½ pound medium shrimp, or more to taste
salt to taste
¾ cup freshly grated coconut
4 small Kashmiri chile peppers, seeded and chopped
3 cloves garlic
1 tablespoon coriander seeds
5 peppercorns
1 tablespoon vegetable oil
1 small onion, sliced
¼ teaspoon turmeric powder
1 ½ cups water
1 cup chopped okra
3 pieces kokum (wild mangosteen)

Steps:

Peel, devein, and rinse prawns. Rub with a generous amount of salt.
Combine coconut, chile peppers, garlic, coriander seeds, and peppercorns in a food processor and process to a paste (masala).
Heat oil in a saucepan. Add onion and saute until browned, about 5 minutes. Add masala along with turmeric powder and stir-fry for 1 minute. Add water and bring to a boil.
Add shrimp and okra. Cover and simmer until prawns and okra are cooked, about 5 minutes. Add kokum and turn up the heat to bring to a boil again.
Turn off heat and let it stand for a few minutes until curry has thickened.

Nutrition Facts : Calories 167.5 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 8.1 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 4.4 g, Sodium 146.7 mg, Sugar 7.2 g

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