Goan Coconut Shrimp Curry Recipe Recipe Cards

COCONUT SHRIMP CURRY

Steps:

• In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
• While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
• Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
• Serve over hot rice and garnish with cilantro or parsley.

GOAN-STYLE SHRIMP CURRY

Steps:

• 1. Mix all ingredients for the spice paste and set aside in a bowl. 2. Heat up the oil on medium-high, and drop in the dried chiles. Let them get dark, but not burnt, which should take about 1 min. 3. Add the onion and saute till golden-brown. Sprinkle in the sugar, then add the spice paste. Cook everything for another min. 4. Add the curry leaves and the tomatoes, and cook until the tomatoes lose some of their moisture. Then add the coconut milk and let it all simmer for 4-5 mins. 5. In the meantime, melt the butter in a separate frying pan on medium-high heat, and cook the shrimp (which have been sprinkled with salt n pepper) till golden and firm (just 2-3 mins). 6. Then transfer the cooked shrimp into the curry, giving it a good stir to meld all the flavors. Add a sprinkle of salt to the curry if you think it needs it. Turn off the heat, garnish with chopped cilantro and serve with fluffy basmati rice or bread/roti.