GOAN SHRIMP CURRY COCONUT MILK RECIPES

GOAN SHRIMP CURRY RECIPE - SANJEEV KAPOOR | FOOD & WINE

Goan Shrimp Curry Recipe - Sanjeev Kapoor | Food & Wine image

Sanjeev Kapoor and his wife, Alyona, love beach vacations in Goa. Kapoor prepares this shrimp curry in typical Goan style, so it's tangy, spicy and vibrant. Video: Sanjeev Kapoor demonstrates how to toast spices More Indian Recipes

Provided by Sanjeev Kapoor

Total Time 20 minutes

Yield 4

Number Of Ingredients 13

Ingredients

3 dried red chiles
1/4 cup dried unsweetened coconut flakes
1 1/2 teaspoons coriander seeds
1 teaspoon cumin seeds
One 1-inch piece of fresh ginger, peeled and chopped
4 garlic cloves, chopped
1 teaspoon tamarind concentrate (see Note) or 1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1 small onion, cut into 1/4-inch dice
2 jalapeños, halved lengthwise
1 pound shelled and deveined medium shrimp
1 tablespoon malt or cider vinegar
Salt

Steps:

In a large nonstick skillet, cook the dried chiles, coconut, coriander and cumin over moderately high heat, shaking the skillet, until the coconut starts to brown, 1 minute; transfer to a blender. Add the ginger, garlic, tamarind and 1/2 cup of water and puree.
In the same skillet, heat the oil. Add the onion and jalapeños and cook over moderately high heat until the onion is golden brown, about 3 minutes. Add the puree and bring to a boil. Add the shrimp and cook over moderately low heat, turning a few times, until just white throughout, about 2 minutes. Remove the skillet from the heat and stir in the vinegar. Season with salt and serve right away.

GOAN PRAWN / SHRIMP CURRY RECIPE - INDIAN.FOOD.COM

Goan Prawn / Shrimp Curry Recipe - Indian.Food.com image

Serve plump prawns in a fragrant coconut curry sauce with perfect fluffy rice in this fabulous Goan-inspired recipe.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

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.

Nutrition Facts : Calories 827.2, FatContent 37, SaturatedFatContent 21.4, CholesterolContent 157.5, SodiumContent 1028.4, CarbohydrateContent 97.5, FiberContent 5.5, SugarContent 3.8, ProteinContent 29

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