Shrimp Curry Goan Style Food

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.

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

GOAN PRAWN / SHRIMP CURRY

Goan Prawn / Shrimp Curry image

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

Ingredients

1 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon tamarind paste
1/2 teaspoon salt
75 ml water
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 large onion, sliced
2 garlic cloves, finely sliced
400 ml coconut milk
500 g raw tiger shrimp, peeled
450 g basmati rice
4 cardamom pods
8 cloves
1 cinnamon stick
600 ml water

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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