Goan Style Shrimp Curry

Every region in India has its own unique method of preparing dishes.This dish here is inspired from Goa that is popular not only for its natural scenic beauty but also for its spicy Goan cuisine with the use of coconuts, vinegar,tamarind and red chillies.Being a spice buff, I’m quite fond of Goan dishes and was looking for an easy recipe for some time.

I stumbled upon this one during one my many internet searches.Its adapted from Suvir Saran and Hemant Mathur’s Devi (their restaurant in NY) and featured in NY Times.Glad to have found this because, its very easy, quick and delicious to say the least.I have made some minor changes, like adding tamarind  and using a little vinegar, but if you don’t have those ingredients you can omit them and still enjoy this recipe.

The aroma is unbelievable, while I’m cooking this.I wish you could smell my kitchen right now!!The heat from the red chillies is balanced by the tanginess of the vinegar and the sweetness of the tomatoes and coconut milk.You can substitute chicken, vegetables or any other fish instead of shrimp.It will surely be a crowd pleaser at your next gathering.Go on give it a try!

Goan Style Shrimp Curry

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Ingredients:

Large Shrimp peeled and deveined- 1 1/2 lbs
Ground Black pepper-1 tsp
Salt- to taste
Cayenne pepper(red chilli powder)-1 tsp
Ginger Garlic paste-1 tbsp
Canned Tomato- 2 cups
Onion-1 finely chopped
Dried Red Chillies- 4
Ground Coriander-2 tsp
Curry Powder-1/2 tsp
Tamarind pulp-1 tsp
White Vinegar- 1 tsp
Turmeric- 1/2 tsp
Coconut Milk-1 1/2 cups
Fresh Coriander(Cilantro)-for garnish

Process:

Place Shrimp in a ziplock bag and mix with some salt, cayenne.Mix well and refrigerate.
In a deep skillet, heat oil.Add the dried red chillies.Stir for 1 to 2 minutes.Add black pepper and cook for another minute.Add onions and saute for a few minutes, until translucent.Add ginger garlic paste, coriander, turmeric and cook for  a few more minutes.
Reduce heat to medium low and add the tomatoes and keep stirring often.Increase the heat to medium high and keep stirring for about 5 minutes.Add the tamarind pulp and vinegar.Stir in the curry powder and cook for 1 minute.Add the coconut milk, bring to a boil and add the Shrimp.Bring to a simmer and cook unitl the shrimp is opaque about 3-5 minutes.Garnish with cilantro.Serve hot with rice!

Source-NY Times