Description
Shrimp or Prawn curry is an iconic dish of the Goan cuisine, and is a staple in every Goan home! It’s hard to resist these shrimps covered in a deliciously thick luscious curry. Shrimp curry is my favourite and I hope you enjoy this recipe!
Ingredients
For the Seasoning
- 500 Grams Shrimp/Prawns
- 1/2 tsp Turmeric Powder
- 1 tsp Kashmiri Chilli Powder
- 1/2 a Lemon (Juice) Salt to taste
For The Curry Paste
- 1/2 cup Fresh Coconut, grated
- 10 Kashmiri Chilies (5 with seeds, 5 without seeds)
- 1.5 tbsp Coriander Seeds
- 1/2 tbsp Cumin Seeds
- 1 tsp Black Pepper Corns
- 2 – 2” piece of Cinnamon
- 1/2 tsp Cloves
- 1/2 tsp Turmeric Powder
- 6 Garlic cloves
- 1/2“ Ginger
- 1” ball of Seedless Tamarind (soaked in 1/4 cup of warm water)
- 1 cup water
For The Curry
- 3 tbsp Vegetable Oil
- 1 Large Red Onion Chopped fine
- 1 Large Tomato chopped fine
- 5-6 Curry leaves
- 2 Medium Green Chilies, slit
- 5 – 6 Okras
- 1 1/4 cup Coconut Milk
- 2 cups Water
- 1 tbsp Sugar
- 1/4 cup lemon juice
- Salt to taste
Method
To the ball of tamarind add warm water to extract the pulp. Clean and devein shrimp. Marinate them with the turmeric, chilli powder, lemon and salt. In a pot, dry roast the Kashmiri chillies, coriander seeds, cumin seeds, peppercorns, cinnamon and cloves till aromatic.
To a blender, add the roasted spices, turmeric, garlic, ginger and tamarind pulp, grated coconut and enough water and make a very smooth paste. I used 1 cup of water. To a heated pan, add oil and saute the curry leaves till they release their fragrance. To that, add the chopped onions. Saute till the onions are caramelized. Now add the chopped tomato and cook until the tomato is soft, well fried and the oil releases.
Add the ground curry paste and saute for about 2-3 minutes. Add two cups of water to the bowl (which had the curry paste) and add the water to the pan. Thrown in the Okara, cover the pot with a lid and allow it to simmer for about 5 minutes. Lower the heat and add the coconut milk and sugar. Toss in the shrimp and allow to cook. Taste the curry for salt, sugar and lemon as desired. Switch off the gas, leave it open to cool before covering.
