Goan Shrimp Curry

4 Servings

Prep Time: 15 min

Cook Time: 30 min

hot

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

For Garnish

Lemon slices

Cilantro leaves

Instructions

1

In a medium pan, sauté onion in butter over medium-low heat until translucent (about 10 minutes).

2

Add garlic and ginger. Sauté for 2 minutes.

3

Add Goan Vindaloo and stir well. Cook for 2 minutes until fragrant.

4

Add tomato paste. Cook for 2 minutes.

5

Add brown sugar, coconut milk, and optional water or stock.

6

Bring to a boil while stirring, lower heat to a simmer, cover and let cook 10-15 minutes.

7

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.

8

Add shrimp to curry pot and take off heat. Stir well in the curry.

9

Serve on a bed of basmati rice with yoghurt to temper the heat.

10

Garnish with lemon slices and cilantro.