eat make read

I got a little crazy this weekend and tried out a new out-of-the-ordinary recipe, Goan-Style Shrimp Curry. I saw it last week in the Times and it sounded amazing. So, I made a trip to my favorite spice store, Sahadi’s and got some of the required spices that I didn’t have. The recipe has a lot of ingredients, but it’s pretty easy to make, as long as you keep it moving. I decided to add potatoes to it because I didn’t have enough shrimp on hand, plus I like potatoes. The result is a delightfully spicy, but not too spicy, uber-flavorful soup. It’s great for a cold and blistery day.

Goan-Style Shrimp Curry
Published: March 5, 2008
Adapted from Suvir Saran and Hemant Mathur, Devi

Time: 25 minutes

1 1/3pounds large shrimp, peeled and deveined
Kosher salt
Ground black pepper
1/8teaspoon cayenne pepper
1/4cup canola oil
4 dried red chilies
1 3-inch piece ginger, peeled and minced
1 medium red onion, finely chopped
2 garlic cloves, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
3 cups canned chopped tomatoes, with juice
1/2 teaspoon curry powder
1 1/2 cups coconut milk
1 cup chopped fresh cilantro.

1
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.
2
n 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.
3
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.
4
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.

Yield: 3 to 4 servings.