In Goa, which is a state on the southwestern coast of India, coconut and coconut oil are very common cooking ingredients and seafood is quite popular and plentiful. Here is a very easy but also very tasty recipe for Goan-style shrimp curry.
- 2 Tbsp olive oil or canola oil
- 2 finely chopped medium shallots
- 1/4 to 1 tsp. or more cayenne pepper, as preferred
- 2 tsp. Kashmiri red chili powder or bright red paprika
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. ground turmeric
- 1 1/4 cups coconut milk from a well-shaken can
- 1 pound large or medium shrimp, peeled and deveined (or 12 ounces peeled and deveined shrimp)
- 1/2 tsp. salt
- 1–2 tsp. fresh lemon juice
- Warm the oil in a medium sauté pan set over medium heat. Add the shallots, and fry them until they begin to turn golden brown and crispy, a few minutes.
- Remove the pan from the heat and add the cayenne pepper, paprika or Kashmiri red chili powder, black pepper, and turmeric. Stir well to combine the ingredients into a smooth paste.
- Shake the can of coconut milk vigorously, then return the pan to the heat, open the can, and add 1¼ cups of the milk to the spice paste. Bring the mixture to a rolling simmer, stirring to scrape up any caramelizing bits on the bottom of the pan.
- Reduce the heat to low and add the shrimp. Season with the salt and lemon juice, and cook until the shrimp are pink and opaque. Taste, season as needed, and serve with the steamed rice.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.