Goan Style Seafood Curry Recipes

GOAN FISH CURRY

Goan Fish Curry image

Recipe video above. This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you've made this with fish, try it with prawns/shrimp - it's also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.

Provided by Nagi

Number Of Ingredients 27

Ingredients

2 1/2 tbsp Kashmiri chilli powder ((Note 1))
1 tbsp coriander
2 tsp cumin
1 tsp turmeric
1/2 tsp fenugreek powder ((Note 2))
3/8 tsp ground cloves
6 cloves garlic (, minced)
1 tbsp fresh ginger (, finely grated)
2 tbsp tamarind puree ((Note 3))
1/2 red onion (, chopped)
6 tbsp water ((plus more, as needed))
3 tbsp vegetable oil
1/2 tsp black mustard seeds ((Note 4))
1/2 red onion (, cut in half again (like a quartered orange) and thinly sliced)
1 tbsp tomato paste
2/3 cup canned tomato pulp/polp ((Mutti), OR tomato passata or crushed tomato, Note 5))
2/3 cup water
400ml/ 14oz coconut milk (, full fat (Note 6))
1 1/4 tsp salt (, cooking/kosher (or 3/4 tsp fine table salt))
1 1/2 tsp sugar
1/4 tsp chilli powder ((pure chilli, not US Chili Powder which is a mix, Note 7))
2 long green chillies (, cut into half lengthwise and deseeded, optional (Note 8))
1 tomato (, cut into 8 wedges then into 2.5cm / 1" chunks)
600g / 1.2 lb firm-fleshed white fish (, cut into 3cm / 1.25" cubes (Note 9))
1/4 cup fresh coriander/cilantro leaves
Finely sliced green chillies (, optional)
Basmati rice

Steps:

Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!

Nutrition Facts : Calories 484 kcal, Carbohydrate 15 g, Protein 34 g, Fat 35 g, SaturatedFat 28 g, Cholesterol 75 mg, Sodium 916 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

GOAN SHRIMP CURRY

Goan Shrimp Curry image

Goa, on India's west coast, is tropical, by the sea, and a haven for tourists from Israel, Germany, the United Kingdom, and, indeed, the entire affluent world, which cannot get enough of its easy ways, its sun and sand. Some of the best food in Goa is not in its expensive resorts but in thatched shacks right on the sea. The fish is always fresh, and usually nothing can beat the fiery shrimp (called prawns here) curry, served with a mound of short-grained local rice. Serve with Plain Jasmine Rice and a green or salad of your choice.

Yield serves 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive or canola oil
2 finely chopped medium shallots
1/4 teaspoon or more cayenne pepper, as preferred
2 teaspoons bright red paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1 1/4 cups coconut milk from a well-shaken can
1 pound large or medium shrimp, peeled and deveined (or 12 ounces peeled and deveined shrimp)
1/2 teaspoon salt
1-2 teaspoons lemon juice

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.

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

SHRIMP CURRY, GOAN STYLE

Shrimp Curry, Goan Style image

Make and share this Shrimp Curry, Goan Style recipe from Food.com.

Provided by chia2160

Categories Asian

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1/3 lb large shrimp, peeled and deveined
kosher salt
ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup canola oil
1 chili pepper, seeded and chopped
3 inches fresh ginger, peeled and minced
1 medium red onion, finely chopped
2 garlic cloves, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
3 cups canned chopped tomatoes with juice
1/2 teaspoon curry powder
1 1/2 cups coconut milk
1 cup chopped fresh cilantro

Steps:

Place shrimp in a gallon-size resealable plastic bag, and add 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well and refrigerate.
In a deep skillet or sauté pan over medium-high heat, combine oil and chilies and stir 1 to 2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer. Add ginger, onion, 1 tablespoon plus 1 teaspoon kosher salt and sauté until onion is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander and turmeric and sauté until fragrant, about 1 minute.
Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.
Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add shrimp. Bring to a simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro. If desired, serve with rice.