Spicy Goan Shrimp Curry With Eggplant 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.

SIMPLE SHRIMP, COCONUT AND EGGPLANT CURRY

Simple Shrimp, Coconut and Eggplant Curry image

I love this curry because it's so simple and everything's made in one pot-perfect to share or enjoy alone, and I don't think it needs any rice!

Provided by Amelia Freer

Categories HarperCollins Dinner Curry Shrimp Coconut Eggplant Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 17

Ingredients

Coconut oil
1 onion, chopped
2 cloves garlic, finely grated
Thumb-sized piece fresh ginger, peeled and grated
1 red or green chili, deseeded (if you like) and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
Sea salt
Freshly ground black pepper
1 eggplant, grated or finely sliced
1/4 pound cherry tomatoes, cut in half
1 1/4 cups vegetable stock
1 cup coconut milk
1/2 pound raw tiger shrimp, peeled
1 large handful baby spinach

Steps:

Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.
Return the pan to the heat and put in another tablespoon of coconut oil. Add the paste and fry for 2 to 3 minutes. Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes. Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes.
Add the coconut milk and the shrimp and cook for 3 to 4 minutes, until the shrimp are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.

SPICY GOAN SHRIMP CURRY WITH EGGPLANT

Spicy Goan Shrimp Curry With Eggplant image

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

Ingredients

3 small japanese or italian eggplants (about 12 ounces)
2 tablespoons canola oil
1/2 medium yellow onion, finely chopped (about 1 cup, not packed)
1 small tomatoes, finely chopped (about 1/4 cup)
2 garlic cloves, minced
1 teaspoon ground cayenne pepper
1/2 teaspoon coriander seed, finely ground
1/4 teaspoon cumin seed, finely ground
1/4 teaspoon ground turmeric
2 small green serrano chilies, cut lengthwise in half
3/4 teaspoon salt
1 lb shrimp, small or medium, peeled and deveined, tails off
1 cup coconut milk
1/2 cup water
1 1/2 tablespoons apple cider vinegar

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! :).

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