Goan-Style Shrimp Curry

Name: Goan-Style Shrimp Curry
Yield: Makes 4 Main-Course Servings
Cuisine: Goan
Ingredients: 1 bunch cilantro, large stems removed and leaves finely chopped; One 15-ounce can unsweetened coconut milk; 3 tablespoons paprika; 4 teaspoons freshly ground black pepper; 1 cup red or white wine vinegar; Two 4-inch pieces fresh ginger, peeled and grated; 4 teaspoons ground turmeric; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 4 teaspoons ground coriander; 8 red Thai chiles, seeded and finely chopped; 4 tablespoons ghee or vegetable oil; 2 teaspoons ground cardamom; 2 teaspoons ground cumin; 1½ pounds large shrimp, peeled and then deveined if desired; Salt; 2 tablespoons fresh lime juice; 6 cloves garlic, minced and then crushed with the flat side of the knife; 2 onions, finely chopped

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This dish is a snap to make, once you have the curry paste on hand. The paste recipe makes about 2 cups—enough to help you get in the habit of making shrimp curry on weeknights.

Ingredients

Goan Red Spice Paste

2 onions, finely chopped
6 cloves garlic, minced and then crushed with the flat side of the knife
4

Asia
India
Goa
Fish course
Pescatarian
Gluten-free

Method

To make the curry paste, in a small sauté pan, cook the onion and garlic in the ghee over low to medium heat, stirring regularly, for about 7 minutes, or until the onion is softened but not browned. Add the chiles, cumin, cardamom, cinnamon, turmeric, coriander, cloves, pepper, paprika, and ginger and cook, stirring, for about 3 minutes, to bring out the flavor of the spices. Pour in the vinega