Friday, May 27, 2011

Coconut Shrimp Curry with Ginger Rice

Indian Curries Special

Tonight's Menu
Coconut Shrimp Curry
Ginger Rice
Wine Pairing: Pinot Gris (Medium bodied fruity white)

Goan Coconut Shrimp Curry

Goan Shrimp curry with Ginger Rice

In the west coast of India located along the Arabian Sea is India's smallest state by area, Goa.  With picturesque surroundings and tropical climate Goan cuisine has intense spices and flavors and has been influenced greatly by both Hindu and Portuguese culture. Goan food is considered incomplete without seafood, and along with coconut milk, rice and tamarind paste forms the main ingredients in Goan delicacies. 
Goan Shrimp Curry is a popular dish served with rice. This curry has layers of flavor -- tartness of tamarind, hint of sweetness from onions and creaminess from coconut, spice from a variety of chilies. Spice level is high. So reduce or omit them according to your desired spice level. Same recipe can be tried with fish, just increase the cooking time in the last step to 7-10 minutes.

Coconut Shrimp Curry

Coconut Shrimp Curry
Ingredients: (serves 4)
1 1/2 lbs raw shrimp deveined and peeled
1/2 cup grated coconut
1 large chopped onion
2 green chili
1 tsp cumin seeds
2 whole red chili
salt to taste
2 tsp coriander powder
1 tsp turmeric
1/2 tsp black pepper powder
whole garam masala (cinnamon, bay leaf, cardamom, cloves)
1/2 tsp sugar
2 chopped tomato
coriander leaves
1 tsp ginger garlic paste
1/2 tsp mustard seeds
  • Soak cumin seeds and red chili in a tablespoon of tamarind pulp and water.
  • Add them in a blender along with coconut, tomato, mustard seeds. Grind to a fine paste. Keep aside.
  • In a pan heat oil and add dry whole spices and roast for 30 seconds. Add chopped onion and ginger garlic paste and fry till golden brown. 
  • Add turmeric powder, coconut mixture, coriander powder, sugar and black pepper and cook at simmer till oil separates.
  • Add some water to reach the desired consistency and bring to boil. Now add shrimp along with green chili and cook for about 5-7 minutes on high till the shrimp cooks through. 
  • Finish off with fresh chopped coriander.

Ginger Rice

Ginger Rice
Ingredients: (generously serves 4)
2 cups basmati rice
4 cups water
2 tsp oil
1/2 tsp cumin
2 bay leaves
1/2 tsp sugar
1 medium onion sliced thinly
3 tbsp ginger grated
2 green chili slit
1/2 bunch coriander chopped
salt to taste
  • Rinse the rice several times in cold water. Drain. Soak in 4 cups of water for 30 minutes.
  • In a saucepan heat oil and add cumin seeds, bay leaves and sugar. Roast for 30 seconds and add sliced onions. 
  • Cook while stirring till onions turn medium brown. Now add the rice along with the water, salt, ginger and green chillies. Stir well and bring to a boil. Simmer covered for 12-15 minutes till all water is absorbed and rice fully cooked.
  • Remove from heat and let stand undisturbed and covered for 5 minutes. Remove bay leaves and add coriander and fluff the rice with fork.

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