GOAN-STYLE SHRIMP CURRY
by Sepi Z
Sepi Z
Ingredients
Salt ½ tsp.
Black pepper, ground ¼ tsp.
Cayenne ¼ tsp.
Lemon juice 2 Tbsp.
Shrimp, large or extra-large, peeled, deveined 1 lb.
Water 1 cup
Canola oil ¼ cup
Curry leaves, roughly torn (optional) 24 ea.
Red chiles, dried 4 ea.
Ground black pepper 1 tsp.
Ginger, 3” piece, peeled, minced 1 ea.
Red onion, finely chopped 1 ea.
Salt 1 Tbsp. + 1 tsp.
Garlic, peeled, chopped 2 ea.
Coriander 2 tsp.
Turmeric ½ tsp.
Tomatoes, canned, chopped 2 cups
Sambhaar powder or ½ tsp. curry powder 1 tsp.
Coconut milk 1 ½ cups
Cilantro, chopped 1 cup
Marinade
Sauce
Directions
For the Marinade: Place all of the ingredients in a gallon-sized, resealable plastic bag. Add the shrimp, toss to coat, and refrigerate.
For the Sauce: Set ½ cup of water next to the stovetop. Heat the oil with the curry leaves (if using) and chiles in a medium pot over medium-high heat until the curry leaves start to sizzle, 1 to 2 minutes.
Add the pepper and cook for 1 minute longer.
Stir in the ginger, onion, and salt to cook, stirring often, until the onion is browned, about 8 vminutes, sprinkling with water and stirring whenever the onion and ginger begin to stick to the bottom of the pot.
Add the garlic, coriander, and turmeric, and cook until the garlic is fragrant, about 1 minute. Reduce the heat to medium-low and add the tomatoes and Sambhaar Powder to the pot.
Cook, stirring and scraping the browned bits up from the sides and bottom of the pot, for 1 minute. Increase the heat to medium-high, and then pour in the coconut milk and remaining ½ cup of water.
Bring to a boil, and add the shrimp and any accumulated juices. Bring to a simmer and cook until the shrimp are curled and opaque, about 2 minutes.
Stir in the cilantro and serve.