Goan shrimp curry

Goan Shrimp Curry

Yesterday I was reading a recipe on making prawns and shrimps in Goan style. Trying my hands at Goan recipe had always been a pleasure! Chicken cafreal for instance was such a beautiful chicken recipe from the Goan cuisine. We Bengalis have our very own recipe of prawn cooked in coconut milk or grated coconut, which has a subtle wonderful taste. The recipe I am talking of is Chingrir Malaikari. Similarly, Goan shrimp curry is also made with coconut milk and a masala made with grated coconut and other species, imparting the dish a spicy flavour. While Chingri Malaikari is enjoyed best with a plate of steamed rice, I found Goan shrimp curry, going beautifully with chappattis! Coming to the recipe, I used a little dried up coconut kernel and coconut milk powder since I couldn’t go for the process of extraction of coconut milk. Though I was elated to have fresh turmeric powder made out of turmeric produce from the home backyard of my Babi. Also I had authentic cinnamon sticks brought by my mashi from Assam and lemons plucked straight from my hubby’s roof top garden. It’s a Cook’s delight and blessings to get the opportunity to use organic fresh ingredients to cook their dish! So without further delay, let’s see how to make Goan shrimp curry!

Time required to make Goan shrimp curry: 20 minutes

Ingredients required to make Goan shrimp curry for 3 people:

  • Shrimps or prawns – 1.5 cups
  • 1/4 th of a whole coconut – the kernel
  • 1 tbsp coconut milk powder
  • 1 tsp whole cumin seeds, 3 green chillies, 1 red dry chilli, 5 black peppercorns, 1 cinnamon stick, 3 cloves, 5 cloves of garlic
  • 1 tsp coriander powder
  • 1.5 tsp Turmeric powder
  • Salt to taste
  • Refined oil
  • 1 lemon
  • 2 onions – chopped
  • 1 big tomato – chopped

Goan shrimp curry – The recipe:

  • Marinate the shrimps with 1 tsp turmeric powder, salt for 15 minutes
  • Heat oil in a wok. Shallow fry the shrimps for 7 minutes. Keep them aside
  • In a grinder, add 1 tsp dry roasted whole cumin seeds, 3 green chillies, 1 red dry chilli, 5 black peppercorns, 1 cinnamon stick, 3 cloves, 5 cloves of garlic, Coconut kernel. Add a little water. Grind for sometime. Add 1/2 tsp Turmeric powder, coriander powder. Grind to a fine paste. The masala for curry is thus ready
  • In left over oil in wok add chopped onions, let them turn pink
  • Add chopped tomato. Cook for sometime, until tomato is mashed
  • Add the coconut masala. Season with salt a bit. Stir cook for sometime. Add lemon juice extracted freshly. When the masala starts to stick to the bottom of wok, add a little more water and start to cook the masala properly, until oil starts to release from sides of pan
  • Add a tbsp of coconut milk powder to 3 cups of hot water. Mix well
  • Pour coconut milk into the wok and bring it to boil
  • Add sauted prawns. Cover cook on medium flame for sometime until gravy reduces to desired consistency. Now turn the flame to low mode and let it cover cook till a layer of oil starts to float on top!
  • Switch off flame

Goan shrimp curry is ready to be served. Serve with roti or rice!

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