Aish Cooks

When you read through a recipe, sometimes you are just not sure if you should really do everything that is called for. There are questions about whether certain things go together well or not. I felt somewhat that way when I came across this curry. It sure looked super yummy, but vinegar and coconut and raw shrimps together in a spice paste? Hmm, that I wasn’t quite sure about. Especially cause the first time I made this, I was not considering having the shrimps in the curry – that was for D – I was going to be happy just tasting the curry. Yes… I was still warming up to these little guys and hence would have liked to not think about tiny bits of shrimp in a curry that I was considering eating myself! But, I did stay true to the recipe and this curry ended up becoming one of those that you cannot stop making it once you’ve given it a shot. It is especially perfect for entertaining… with its uniquely different flavors that have all come together so well, your guests would keep guessing but never really know all that’s gone into the sauce… so, what are you waiting for?

Goan Shrimp Curry

Recipe source Vah Chef

Cooking Time: 40 minutes | Serves: 4

Ingredients:

1. 1 lb shrimp, de-veined and de-shelled (I used medium size)
2. 2 tbsp oil
3. 3-5 cloves
4. 2 small pieces of cinnamon
5. 1 or 2 dried bay leaves
6. 1 large onion, chopped fine
7. 1 tbsp ground ginger and garlic mixture
8. 1/2 tsp ground turmeric powder
9. 1 tbsp ground coriander powder
10. 1/2 tsp red chili powder (optional)
11. 1/2 tsp pepper powder, adjust to taste
12. salt to taste
13. 1/4 cup white distilled vinegar
14. 3/4 cup shredded/grated coconut
15. 4-6 dry red chilies (adjust to taste)
16. 1 tbsp cumin seeds
17. 1 tsp mustard seeds
18. 2 tomatoes, diced
19. few sprigs of fresh cilantro, chopped (for garnishing)
20. 1/2 cup water for sauce (adjust to your preference)

Method:

Prepare the spice paste:

1. Soak the cumin seeds, mustard seeds and red chilies in the vinegar along with some warm water (1/4 cup or so), for about 5-10 minutes.
2. Grind together the soaked spices along with diced tomatoes, grated coconut and a few shrimps (6-8).
3. Make a slightly coarse paste and set aside.

Prepare the curry:

1. Heat some oil in a pan.
2. Add the cinnamon, cloves and bay leaves and saute for a minute until aroma arises.
3. Add chopped onions, along with some salt, and saute on med-high until onions start turning brown and are fully cooked.
4. Add the turmeric powder, ginger-garlic paste and saute for a minute.
5. Add the spice paste of tomatoes, shrimp and other spices to the cooked onions and combine.
6. Add the dry spice powders (ground coriander, pepper and red chili powder for added heat).
7. Cook on medium heat with the lid on, until the mixture is well cooked and oil begins to ooze from the curry.
8. Add the shrimps and some water to thin the curry to desired consistency, allowing for some thickening over the next 15-20 minutes. Check for salt and add more if needed.
9. Cook with lid on, in medium heat, for 15-20 minutes until the shrimp is cooked to your preference (well done vs. somewhat crunchy).
10. Turn off the heat, garnish with chopped cilantro and serve hot with steam cooked rice!

Notes:

Marinating the shrimp in lots of turmeric along with some salt and chili powder helps get rid of the raw smell and infuses a nice flavor to the shrimp. Remember to wash off the marinade from the shrimp before adding to the curry as too much turmeric will spoil the curry’s taste. This is a tip from my sister, who also until recently did not care much for eating shrimps. So if you are a newbie too, you’d surely appreciate not having to deal with the shrimpiness!