Goan Crab Curry Recipe Recipes Recipe For Shrimp

GOAN PRAWN CURRY

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.

GOAN SHRIMP CURRY

Steps:

• Pour the oil into a frying pan or sauté pan and set over medium heat. When hot, put in the shallots. Stir and fry until they turn light brown. Take the pan off the heat and add the cayenne, paprika, black pepper, and turmeric. Stir once or twice and put the pan back on the heat. Add the coconut milk and bring to a simmer, stirring to mix. Turn heat to low. Put in the shrimp, salt, and lemon juice. Stir and cook on low heat until the shrimp just turn opaque.

SPICY GOAN SHRIMP CURRY

Steps:

• 1. In a food processor or a blender, process together the garlic, ginger, curry leaves, cumin, red pepper flakes, mustard seeds, garam masala, salt, sugar, and turmeric with the vinegar to make a fine paste. Transfer to a bowl. Then process the tomatoes until puréed.2. Heat the oil in a large nonstick saucepan over medium-high heat and cook the cinnamon and. bay leaves, stirring, about 30 seconds. Add the onion and cook until browned, about 7 minutes. Mix in the spicy vinegar paste and cook, stirring, over low heat until the masala is browned and the oil separates to the sides, about 10 minutes.3. Add the puréed tomatoes and cook until most of the juices evaporate and the sauce becomes thick, about 10 minutes. Add the shrimp to the pan and cook until they are pink and opaque, about 7 minutes. Mix in the cilantro during the last 2 minutes of cooking. Transfer to a serving bowl, sprinkle the garam masala on top, and serve.VARIATION: For a saucy dish, mix in about 1 cup water during the last 5 minutes of cooking and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer a few minutes before serving. Or add about 1/2 cup red wine, as my friend Rosita Dighe from Goa does.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GOAN SHRIMP CURRY RECIPE - (4.6/5)

Steps:

• 1. In a large nonstick skillet, cook the dried chiles, coconut, coriander and cumin over moderately high heat, shaking the skillet, until the coconut starts to brown, 1 minute; transfer to a blender. Add the ginger, garlic, tamarind and 1/2 cup of water and puree. 2. In the same skillet, heat the oil. Add the onion and jalapeños and cook over moderately high heat until the onion is golden brown, about 3 minutes. Add the puree and bring to a boil. Add the shrimp and cook over moderately low heat, turning a few times, until just white throughout, about 2 minutes. Remove the skillet from the heat and stir in the vinegar. Season with salt and serve right away. Notes Tamarind concentrate is available at specialty-food stores. Serve With Basmati rice.

PRAWN & COCONUT CURRY

Steps:

• Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
• Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
• Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.