Goan Shrimp Curry Recipes

GOAN SHRIMP CURRY

Goan Shrimp Curry image

Goa, on India's west coast, is tropical, by the sea, and a haven for tourists from Israel, Germany, the United Kingdom, and, indeed, the entire affluent world, which cannot get enough of its easy ways, its sun and sand. Some of the best food in Goa is not in its expensive resorts but in thatched shacks right on the sea. The fish is always fresh, and usually nothing can beat the fiery shrimp (called prawns here) curry, served with a mound of short-grained local rice. Serve with Plain Jasmine Rice and a green or salad of your choice.

Yield serves 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive or canola oil
2 finely chopped medium shallots
1/4 teaspoon or more cayenne pepper, as preferred
2 teaspoons bright red paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1 1/4 cups coconut milk from a well-shaken can
1 pound large or medium shrimp, peeled and deveined (or 12 ounces peeled and deveined shrimp)
1/2 teaspoon salt
1-2 teaspoons lemon juice

Steps:

Pour the oil into a frying pan or sauté pan and set over medium heat. When hot, put in the shallots. Stir and fry until they turn light brown. Take the pan off the heat and add the cayenne, paprika, black pepper, and turmeric. Stir once or twice and put the pan back on the heat. Add the coconut milk and bring to a simmer, stirring to mix. Turn heat to low. Put in the shrimp, salt, and lemon juice. Stir and cook on low heat until the shrimp just turn opaque.

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.

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

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