Simple but authentic recipe for shrimp curry?
I have coconut milk, tomato paste, shrimp, onion, curry powder, garlic, onion, butter…what else do I need and how do I make it? Not too many rare spices please, although I do have a pretty good spice collection (fenugreek, ginger, etc. etc.) so how do you make yours?
PS I’m American, so metric measurements are meaningless to me…I need cups, teaspoons, tablespoons, etc.
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Chicken curry?
3 comments a “Simple but authentic recipe for shrimp curry?”
# 600g shrimps, trimmed but with shells intact
# 200g pineapple, cubed
# 200ml thick coconut milk
# 1/2 cup tamarind juice, squeezed from 25g tamarind paste mixed with 150ml water
# 1 – 2 pieces tamarind skin
# 2 – 3 tbsp oil
Seasoning:
# 1/2 tsp salt
# 1/2 tsp sugar
# 1/2 tsp fish stock granules
Ground spice ingredients:
# 2 tbsp chilli paste
# 6 shallots
# 2 cloves garlic
# 2 tbsp turmeric
# 4 candlenuts
# 1½ tbsp fish curry paste
Method
Heat oil in a wok. Fry spice ingredients until aromatic and the oil separates. Add coconut milk, tamarind juice and tamarind skin. Bring to a boil.
Add pineapple cubes and shrimps. Simmer until shrimps are cooked. Season to taste, then garnish before serving.
Tangy Shrimp in Coconut Curry
Food is indeed a reflection of a region’s unique geography, culture and lifestyle. The cuisine of Goa is the very definition of this wonderful culinary tradition. Famous for its distinctive dishes, Goan food is a delicious combination of exotic Indian spices and traditional Portuguese cooking styles. It is old world fusion cuisine at its finest.
Goa is a serene and tranquil oasis located on the southwest coast of India in the Konkan region. Its cuisine is characterized by the abundance of fresh seafood and succulent coconuts.
My family ancestry originates from Goa, as does my love for seafood. The recipe I have provided below is a wonderful addition to any Indian meal.
Tangy Shrimp in Coconut Curry
Yield: 4 servings
Ingredients:
2 tbsp of canola or vegetable oil
½ tsp of chili powder (add to taste)
½ tsp of turmeric
½ tsp of cumin powder (seeds should be lightly toasted & finely ground)
1 tsp of coriander powder (seeds should be lightly toasted & finely ground)
1 tbsp of fresh ginger (finely minced)
1 tbsp of garlic (finely minced)
1 tbsp of green chilies (finely minced)
12 fresh curry leaves
1 cup of shallots (finely sliced)
1 cup of coconut milk (light variety may be used)
Juice of 1medium lime
1½ pound of large shrimps (tail on, peeled and de-veined)
Salt and freshly ground black pepper to taste
4 tbsp fresh cilantro leaves (finely chopped for garnish)
Method:
Heat the oil in a large skillet or saute pan over medium-high heat until hot. Add the shallots and saute for 2-3 minutes until slightly golden in color. Then add the ginger, garlic, green chilies and curry leaves; continue to saute for an additional 2-3 minutes. Add the shrimp and stir-fry until they lose their pink color. Stir in the coconut milk and reduce the heat to medium-low. Cook until the sauce is heated through and turn off the heat. Season with lime juice, salt and pepper. Garnish with fresh cilantro and serve with fragrant jeera rice or saffron pulao.
1/4 cup cooking oil
2 onions, chopped fine
4 cloves garlic, minced
2 tablespoons minced fresh ginger
2 tablespoons ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon turmeric
1 cup drained whole canned tomatoes, cut into 1/2-inch pieces
2 1/2 cups canned unsweetened coconut milk
1/2 cup water
1 1/4 teaspoons salt
1 1/2 pounds large shrimp, shelled
3/4 cup chopped cilantro
Lime wedges, for serving
Nutrition Info
Per Serving
Calories: 603 kcal
Carbohydrates: 20 g
Dietary Fiber: 5 g
Fat: 46 g
Protein: 33 g
Sugars: 11 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes.
Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the coconut milk, water, and salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
Add the shrimp to the pan. Reduce the heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Remove from the heat and stir in the cilantro. Serve with the lime wedges.
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