Anitas Goan Style Shrimp Curry Recipes

Steps:

• To make marinade, place all of the ingredients in gallon-sized resealable plastic bag. Add shrimp, toss to coat and refrigerate. Set 1/2 cup of water next to the stove top. Heat the oil with the curry leaves (if using) and chiles in a medium pot over mdium-high heat until the curry leaves start to sizzle, 1 to 2 min. Add the ground peppercorns and cook for 1 minute longer. Stir in the ginger, onion and salt. Cook, stirring often, until the onion is browned, about 8 min., sprinkling with water and stirring whenever the onion and ginger begin sticking 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 to the pot. Cook, stirring and scraping the browned bits up from the sides and the bottom of the pot, for 1 min. Increase the heat to medium-high and simmer for 5 min., stirring often. Stir in the Sambhaar or curry powder and cook for 1 minute,& then pour in the coconut milk and remaining 1/2 cup of water. Bring to boil and add the shrimp and any accumulated juices. Bring to simmer and cook until the shrimp are curled and opaque, about 2 minutes. Stir in the cilantro and serve.

Steps:

• Mix together all of the marinade ingredients to create a smooth paste.
• Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop, add the onion and garlic.
• Cook for 5 minutes or until golden brown.
• Stir in the spice paste.
• Fry over a gentle heat for 4-5 minutes, until the spices are aromatic.
• Stir in the coconut milk and prawns. Simmer for 5-6 minutes, until the prawns are cooked through and the sauce has thickened. Season to taste.
• In the meantime, wash the rice in several changes of cold water, to get rid of any excess starch.
• Place the rice in a saucepan with the cardamom, cloves, cinnamon stick and salt. Pour in the water.
• Bring to the boil, cover with a tight fitting lid and cook for 10 minutes. Do not remove the lid during the cooking time. Leave the rice to stand for 5 minutes, then fluff with a fork.
• Serve the prawn curry and rice together, with naan bread if desired.

Steps:

• Pour the oil into a frying pan or sauté pan and set over medium heat. When hot, put in the shallots. Stir and fry until they turn light brown. Take the pan off the heat and add the cayenne, paprika, black pepper, and turmeric. Stir once or twice and put the pan back on the heat. Add the coconut milk and bring to a simmer, stirring to mix. Turn heat to low. Put in the shrimp, salt, and lemon juice. Stir and cook on low heat until the shrimp just turn opaque.

Steps:

• Place shrimp in a gallon-size resealable plastic bag, and add 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well and refrigerate.
• In a deep skillet or sauté pan over medium-high heat, combine oil and chilies and stir 1 to 2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer. Add ginger, onion, 1 tablespoon plus 1 teaspoon kosher salt and sauté until onion is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander and turmeric and sauté until fragrant, about 1 minute.
• Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.
• Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add shrimp. Bring to a simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro. If desired, serve with rice.