Cleaning out email and found this...forgot to try it but want to. I'll delete the post if I try it and it's icky.
Goan style shrimp curry
by Suvir Saran and Hemant Mathur
This is a gem of a
recipe,
I think, because the sauce is so versatile. Instead of shrimp (which is
nice because it cooks so quickly), you could sub chicken or vegetables
(the author recommends cauliflower, potatoes, and green beans). If you
substitute vegetables, however, I would steam them before adding them
to the sauce.
My notes:
- I like to make my own curry
powder but you can certainly use a storebought blend.
- Start a big pot of basmati rice before you begin prepping the
curry.
- The
amount of kosher salt called for was a little too much for me, though
Mark thought it was fine. I am not changing the recipe, but use caution
if you are sensitive to salt.
- I added extra cayenne pepper at the end, because I like the pain
of a spicy curry.
1 1/3 pounds large shrimp, peeled and deveined
Kosher salt
Ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup canola oil
4 dried red chilies
1 3-inch piece ginger, peeled and minced
1 medium red onion, finely chopped
2 garlic cloves, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
3 cups canned chopped tomatoes, with juice
1/2 teaspoon curry powder
1 1/2 cups coconut milk
1 cup chopped fresh cilantro
1.
Place shrimp in a gallon-size resealable plastic bag, and add 1/2
teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well
and refrigerate.
2. In a deep skillet or sauté pan over
medium-high heat, combine oil and chilies and stir 1 to 2 minutes. Add
1/4 teaspoon black pepper and cook for 1 minute longer. Add ginger,
onion, 1 tablespoon plus 1 teaspoon kosher salt and sauté until onion
is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander
and turmeric and sauté until fragrant, about 1 minute.
3. Reduce
heat to medium-low and add tomatoes. Stir, scraping sides and bottom of
pot, for 1 minute. Increase heat to medium-high and simmer for 5
minutes, stirring often.
4. Stir in curry powder and cook for 1
minute. Add coconut milk, bring to a boil, and add shrimp. Bring to a
simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in
cilantro. If desired, serve with rice.
curry powder blend:
ngredients
- 2 tablespoons whole cumin seeds, toasted
- 2 tablespoons whole cardamom seeds, toasted
- 2 tablespoons whole coriander seeds, toasted
- 1/4 cup ground turmeric
- 1 tablespoon dry mustard
- 1 teaspoon cayenne
Directions
Place all ingredients in a container with an
airtight lid. Shake to
combine. Store in a cool dry place for up to 6 months. When ready to
use, grind and add to dishes according to taste
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