SHRIMP CURRY, GOAN STYLE
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
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.
SPICY GOAN SHRIMP CURRY WITH EGGPLANT
Taken from Ruta Kahate's "5 Spices, 50 dishes" and not modified in any way - this is the best curry I have ever eaten and had to share it with you. If you have a chance to buy Ruta's book do so - it is the best cookbook I have ever bought and the only cookbook I have done every recipe out of, it's just that amazing. A few notes: -- DO use seeds and finely grind them in a mortar and pestle - the flavors aren't quite the same if you use already ground spices. If you can't find seeds, then substitute it in the same quantities. -- If your family isn't keen on tough eggplant skins, you can peel them. -- Eggplants go from "undercooked and spongy" to "just well done pefection" to plain mush in a very short period of time. Watch them closely. We want a tofu consistency. -- Tomato sauce can be used in place of the small tomato in a pinch. About 1/3-1/2 cup will do. -- If you like less spicy, cut down on cayenne pepper. The Serranos actually cook down and taste like a bell pepper when done.
Provided by Sweet Tortellini
Categories Curries
Time 28m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Slice the eggplants lengthwise in half and then crosswise into 1-inch chunks.
- Heat oil in a large saucepan over medium heat and saute the onion until softened.
- Add tomato,garlic,cayenne,coriander,cumin, turmeric, and saute until the tomato has completely disintegrated. If necessary, deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits if the mixture starts sticking to the bottom.
- Add eggplants, chilies and salt, and mix well.
- Cover and cook over low heat until eggplant is soft, about 10 minutes.
- Add shrimp and stir gently,.
- When shrimp begins to turn pink, add coconut milk and water. Continue simmering, uncovered, until shrimp is cooked through, another 5-8 minutes.
- Very gently stir in the vinegar and remove from heat.
- Serve immediately and enjoy!
- This curry tastes even better the next day just reheat gently over low heat stirring carefully once in a while until just warmed to prevent overcooking the shrimp.
- Serve with any plain rice or quinoa - my favorite.
- Please don't bother rating this recipe if you don't have all the ingredients on hand or if you aren't going to follow it to the "T" because you would be rating a different recipe altogether: your own. However, you can leave a comment if you didn't follow it to let the community know what your experience was - and I am curious! :).
GOAN STYLE SEAFOOD CURRY
This is made with whitefish and shrimp. From "Indian, 100 Everyday Recipes" by Love Food.
Provided by threeovens
Categories Curries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet, over high heat, and cook the mustard seeds, while stirring, until they pop, about a minute; stir in curry leaves.
- Add shallots and garlic, stir occasionally, until golden, about 5 minutes.
- Stir in turmeric, coriander, chili powder, and stir 30 seconds.
- Stir in the coconut cream, bring to a boil, reduce heat and stir for 2 minutes.
- Reduce the heat to low, add fish, and simmer, spooning the sauce over the fish to cook, about a minute; add shrimp and cook until fish flakes easily and shrimp turns pink, about 4 to 5 minutes.
- Grate the peel from the lime and juice; add half the juice to the skillet, taste, and add more as needed.
- Sprinkle with the lime peel and serve.
Nutrition Facts : Calories 1104.6, Fat 49.8, SaturatedFat 36.1, Cholesterol 219.4, Sodium 812.6, Carbohydrate 127.2, Fiber 1.4, Sugar 114.8, Protein 40.3
GOAN PRAWN / SHRIMP CURRY
Serve plump prawns in a fragrant coconut curry sauce with perfect fluffy rice in this fabulous Goan-inspired recipe.
Provided by English_Rose
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
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.
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