Goan Shrimp In Roasted Coconut Sauce Recipes

COCONUT SHRIMP WITH CURRIED TOMATO, LIME AND ROASTED GARLIC COULIS

Steps:

• For the coconut shrimp:
• In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated.
• Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque.
• For the garlic coulis:
• In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper.
• Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe.

GOAN PRAWN / SHRIMP CURRY

Steps:

• Mix together all of the marinade ingredients to create a smooth paste.
• Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop, add the onion and garlic.
• Cook for 5 minutes or until golden brown.
• Stir in the spice paste.
• Fry over a gentle heat for 4-5 minutes, until the spices are aromatic.
• Stir in the coconut milk and prawns. Simmer for 5-6 minutes, until the prawns are cooked through and the sauce has thickened. Season to taste.
• In the meantime, wash the rice in several changes of cold water, to get rid of any excess starch.
• Place the rice in a saucepan with the cardamom, cloves, cinnamon stick and salt. Pour in the water.
• Bring to the boil, cover with a tight fitting lid and cook for 10 minutes. Do not remove the lid during the cooking time. Leave the rice to stand for 5 minutes, then fluff with a fork.
• Serve the prawn curry and rice together, with naan bread if desired.

SHRIMP AND VEGETABLES WITH COCONUT SAUCE

Steps:

• Heat a large pan or wok over medium heat. Add shrimp and cook until bright pink and opaque, about 5 minutes. Stir in onion, garlic, and jalapeno. Cook and stir to blend flavors, about 2 minutes. Add broccoli, snap peas, bell peppers, and mushrooms. Add coconut milk, chile paste, lime juice, salt, and pepper; reduce heat and simmer for 10 to 15 minutes.
• Place 1 cup steamed rice onto each plate and pour desired amount of shrimp, vegetables, and sauce over rice. Add chopped fresh mango on top. Serve with lime wedges.

GOAN-STYLE CHICKEN WITH ROASTED COCONUT (SHAKOOTHI)

Steps:

• Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan.
• Place over a medium flame.
• Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma.
• Empty the spices into a clean coffee grinder or spice grinder and grind until fine.
• Put spiced in bowl.
• Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time.
• The coconut should pick up lots of brown flecks and also smell roasted.
• Put the coconut in the bowl with the other dry roasted spices.
• Put the garlic, ginger, and green chili into the container of an electric blender, along with some water.
• Blend until you have a paste.
• Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame.
• When hot put in the onions.
• Stir and fry them until they pick up brown spots.
• Now pour in the garlic-ginger mixture and stir once.
• Turn heat to medium.
• Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl.
• Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender.
• Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored.