Spicy Goan Shrimp Curry Recipes

Steps:

• Slice the eggplants lengthwise in half and then crosswise into 1-inch chunks.
• Heat oil in a large saucepan over medium heat and saute the onion until softened.
• Add tomato,garlic,cayenne,coriander,cumin, turmeric, and saute until the tomato has completely disintegrated. If necessary, deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits if the mixture starts sticking to the bottom.
• Add eggplants, chilies and salt, and mix well.
• Cover and cook over low heat until eggplant is soft, about 10 minutes.
• Add shrimp and stir gently,.
• When shrimp begins to turn pink, add coconut milk and water. Continue simmering, uncovered, until shrimp is cooked through, another 5-8 minutes.
• Very gently stir in the vinegar and remove from heat.
• Serve immediately and enjoy!
• This curry tastes even better the next day just reheat gently over low heat stirring carefully once in a while until just warmed to prevent overcooking the shrimp.
• Serve with any plain rice or quinoa - my favorite.
• Please don't bother rating this recipe if you don't have all the ingredients on hand or if you aren't going to follow it to the "T" because you would be rating a different recipe altogether: your own. However, you can leave a comment if you didn't follow it to let the community know what your experience was - and I am curious! :).

Steps:

• 1. In a food processor or a blender, process together the garlic, ginger, curry leaves, cumin, red pepper flakes, mustard seeds, garam masala, salt, sugar, and turmeric with the vinegar to make a fine paste. Transfer to a bowl. Then process the tomatoes until puréed.2. Heat the oil in a large nonstick saucepan over medium-high heat and cook the cinnamon and. bay leaves, stirring, about 30 seconds. Add the onion and cook until browned, about 7 minutes. Mix in the spicy vinegar paste and cook, stirring, over low heat until the masala is browned and the oil separates to the sides, about 10 minutes.3. Add the puréed tomatoes and cook until most of the juices evaporate and the sauce becomes thick, about 10 minutes. Add the shrimp to the pan and cook until they are pink and opaque, about 7 minutes. Mix in the cilantro during the last 2 minutes of cooking. Transfer to a serving bowl, sprinkle the garam masala on top, and serve.VARIATION: For a saucy dish, mix in about 1 cup water during the last 5 minutes of cooking and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer a few minutes before serving. Or add about 1/2 cup red wine, as my friend Rosita Dighe from Goa does.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.