Anitas Goan Style Shrimp Curry Food

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.

SHRIMP CURRY, GOAN STYLE

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.

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.