Goan Shrimp Curry
A fiery curry with Portuguese influence celebrating the fresh seafood of tropical Goa. Lovely with a variety of seafood including white and fatty fish.
Ingredients
- 2 tbsp butter or ghee
- 1 large Onion chopped
- 5 garlic cloves peeled and crushed
- 1 tbsp fresh ginger sliced
- 2-4 tsp Goan Vindaloo
- 1 tbsp tomato paste
- 1-2 tsp Brown Sugar
- 1 can Coconut Milk
- 1/2 cup stock or water (if you like to thin it down)
- 2 tbsp butter or ghee
- 1 lb shrimp peeled and deveined
- Salt to taste
For Garnish
- Lemon slices
- Cilantro leaves
Instructions
- In a medium pan, sauté onion in butter over medium-low heat until translucent (about 10 minutes).2 tbsp butter or ghee, 1 large Onion
- Add garlic and ginger. Sauté for 2 minutes.5 garlic cloves, 1 tbsp fresh ginger
- Add Goan Vindaloo and stir well. Cook for 2 minutes until fragrant.2-4 tsp Goan Vindaloo
- Add tomato paste. Cook for 2 minutes.1 tbsp tomato paste
- Add brown sugar, coconut milk, and optional water or stock.1-2 tsp Brown Sugar, 1 can Coconut Milk, 1/2 cup stock or water
- Bring to a boil while stirring, lower heat to a simmer, cover and let cook 10-15 minutes.
- 2 minutes before the curry is done, place a large pan over medium heat. Add butter or ghee, and sauté the shrimps for 1 minute on each side until they just start to curl.2 tbsp butter or ghee, 1 lb shrimp
- Add shrimp to curry pot and take off heat. Stir well in the curry.Salt to taste
- Serve on a bed of basmati rice with yoghurt to temper the heat.
- Garnish with lemon slices and cilantro.Lemon slices, Cilantro leaves
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