Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1 tomato, chopped
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. garam masala
- 1 cup coconut milk
- Salt, to taste
- 2 tbsp. oil
- 1 tbsp. chopped cilantro, for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, grind the cumin seeds, coriander seeds, turmeric powder, red chili powder, and garam masala to make a spice blend.
2. Heat oil in a pan over medium heat. Add onions and sauté until they turn translucent.
3. Add garlic, ginger, and green chilies to the pan and cook for 2-3 minutes.
4. Add the spice blend to the pan and cook for 1-2 minutes.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add coconut milk and salt to the pan and bring it to a boil.
7. Add shrimp to the pan and cook for 5-7 minutes until they turn pink and cooked through.
8. Garnish with chopped cilantro and serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 7g
Protein: 16g
Substitutions for ingredients:
- Shrimp can be substituted with any other seafood or chicken.
- Green chilies can be substituted with jalapenos or serrano peppers.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add vegetables like bell peppers, carrots, or potatoes to the curry.
- Use different seafood like fish or scallops.
- Make it vegetarian by using tofu or paneer instead of shrimp.
Tips and tricks:
- Use fresh shrimp for the best taste.
- Adjust the spice level according to your taste.
- Use canned coconut milk for a quick and easy recipe.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pan over medium heat until it's heated through.
Presentation ideas:
Serve the curry in a bowl with rice or bread on the side.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Serve with rice or bread.
Suggested side dishes:
- Cucumber Raita
- Naan Bread
- Papadum
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk to balance the heat.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the shrimp is cooked through before serving.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
Goan cuisine is known for its spicy and flavorful curries. This shrimp curry is a popular dish in Goa, a state in western India known for its seafood.
Flavor profiles:
This curry has a spicy and tangy flavor with a creamy texture from the coconut milk.
Serving suggestions:
Serve hot with rice or bread.
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Region: Indian