GOA JINGHA CURRY AKA GOAN PRAWN CURRY
This is spice that is moderate by my terms and moderate by eaters of seriously authentic indian food. If you're sensitive to spice...be careful as you add the jalapenos because you might be sensitive to the red chiles. My way: 6 whole red chiles, soaked in oil, added to recipe but removed before serving. I use 1-3 whole jalapenos or 1-2 jalapenos and a habanero...but I'm brave! Also works for chicken, beef, lamb etc! I only use about a pound or two of shrimp because I like a heavy sauce. If you're serving for commercialized indian appetites, you may want to blend the entire sauce. I like to simmer it first, blend it, then add the red chiles and shrimp. You can also drain off half of the sauce after cooking and blend it briefly. Your choice!
Provided by GoldsmithLissa
Categories < 4 Hours
Time 1h30m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes. Strain through a coarse sieve; discard the seeds.
- Meanwhile, in a small skillet, combine the peppercorns, dried red chiles, coriander seeds, cumin seeds and cinnamon and toast over moderate heat until fragrant, 1 minute. Transfer to a spice grinder to cool. Grind to a fine powder.
- Heat the oil in a large enameled cast-iron casserole. Season the shrimp with salt and pepper. Add half of the shrimp to the casserole and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a plate and repeat with the remaining.
- Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
- Stir the water and the strained tamarind pulp into the casserole. Return the shrimp to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Transfer the shrimp to a plate. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper. Return the chicken to the sauce. Simmer the chicken until heated through before serving.
Nutrition Facts : Calories 398.1, Fat 21.4, SaturatedFat 11.9, Cholesterol 239, Sodium 1101.2, Carbohydrate 25, Fiber 3, Sugar 14.2, Protein 29.6
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Robi Mondal
[email protected]I'm allergic to prawns. Is there a way to make this curry without them?
Zahid Kamal official
[email protected]This recipe looks delicious, but I don't have any prawns. Can I use another type of seafood?
Rasheed Saab
[email protected]I followed the recipe exactly, but my curry didn't turn out as good as I hoped. I think I might have used the wrong type of coconut milk.
Stevi Sisnett
[email protected]This curry is a bit spicy for my taste, but I still enjoyed it. I'll probably use less chili next time.
Victory Peter
[email protected]I'm not a huge fan of prawns, but I loved this curry! The sauce is so flavorful and creamy.
Melanie Reyes Castañeda
[email protected]This is a great recipe for a quick and easy weeknight meal. The prawns cook in just a few minutes, and the curry sauce comes together in no time.
Knowledge Latoya
[email protected]The flavors in this curry are amazing! I especially love the combination of coconut and tamarind.
Mohammad Kalim
[email protected]This is one of my favorite prawn curry recipes. It's easy to make and always turns out delicious.
Safder Hussain
[email protected]I've made this curry a few times now, and it's always a crowd-pleaser. The Goan spices give it a unique flavor that everyone loves.
Saifurrehman Tahir
[email protected]This Goan prawn curry is absolutely delicious! The flavors are complex and well-balanced, and the prawns are cooked perfectly. I served it with basmati rice and a side of yogurt, and it was a hit with my family.