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 TBL butter or ghee
1 large onion, chopped.
5 cloves of garlic, peeled and crushed.
1 TBL fresh ginger, sliced.
2-4 tsp Goan Vindaloo
1 TBL tomato paste
1-2 tsp brown sugar
1 can coconut milk
½ cup stock or water (if you like to thin it down)
2 TBL butter or ghee
1 lb shrimp, peeled and deveined.
Salt to taste
Lemon slices
Cilantro leaves
Instructions
In a medium pan, sauté onion in butter over medium-low heat until translucent (about 10 minutes).
Add garlic and ginger. Sauté for 2 minutes.
Add Goan Vindaloo and stir well. Cook for 2 minutes until fragrant.
Add tomato paste. Cook for 2 minutes.
Add brown sugar, coconut milk, and optional water or stock.
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.
Add shrimp to curry pot and take off heat. Stir well in the curry.
Serve on a bed of basmati rice with yoghurt to temper the heat.
Garnish with lemon slices and cilantro.
Spices Used: Goan Vindaloo