Goan Shrimp Curry

I remember enjoying this dish at a small restaurant on the beach in Goa! It is a South Indian curry made with shrimp, coconut milk and spices. Goa is a small state on the western coast of India south of Mumbai. It is a popular holiday destination and is known for it's beaches. This dish goes best with white rice.

Ingredients

1 lb. medium shrimp, peeled and deveined 1 cup grated fresh or frozen coconut

1 tsp. cumin seeds

1/2 tsp. Kashmiri chili powder (use more if you like it hot)

2 plum tomatoes, chopped

1/4 cup oil

5 whole cloves

4 green cardamom pods

2 bay leaves

1 stick cinnamon

1 med. yellow onion, chopped

1 tbsp. ground coriander

1 tsp. ground turmeric

1/2 tsp. ground black pepper

2 cloves garlic mashed into a paste

1 1" piece of ginger grated

1 14 oz. can coconut milk

1/2 cup chopped cilantro (can omit)

2 tsp. sugar

salt to taste

Add coconut, cumin seeds, tomatoes, and 2 tbsp. water to a food processor; puree into a paste. Heat oil in a 12" skillet over medium-high. Cook cloves, cardamom, bay leaves, and cinnamon until fragrant, 1-2 minutes. Add onion; cook until golden, 6-8 minutes. Add coriander, chili powder, turmeric, pepper, garlic, and ginger; cook until fragrant, 1-2 minutes. Stir in reserved paste; cook until oil separates,

8-10 minutes. Stir in coconut milk; boil. Reduce heat to medium; add the shrimp, half of the cilantro, and the sugar. Add salt to taste, at least 1/2 tsp. or more. Cook until shrimp are pink and sauce is slightly thickened, 6-8 minutes; garnish with cilantro.

Serve with white rice. Here I added a little bit of coconut oil and salt to sona masoori rice. It made a great combo.

#shrimp #indian #curry #goa