GOAN-STYLE SHRIMP CURRY
Steps:
- 1. Mix all ingredients for the spice paste and set aside in a bowl. 2. Heat up the oil on medium-high, and drop in the dried chiles. Let them get dark, but not burnt, which should take about 1 min. 3. Add the onion and saute till golden-brown. Sprinkle in the sugar, then add the spice paste. Cook everything for another min. 4. Add the curry leaves and the tomatoes, and cook until the tomatoes lose some of their moisture. Then add the coconut milk and let it all simmer for 4-5 mins. 5. In the meantime, melt the butter in a separate frying pan on medium-high heat, and cook the shrimp (which have been sprinkled with salt n pepper) till golden and firm (just 2-3 mins). 6. Then transfer the cooked shrimp into the curry, giving it a good stir to meld all the flavors. Add a sprinkle of salt to the curry if you think it needs it. Turn off the heat, garnish with chopped cilantro and serve with fluffy basmati rice or bread/roti.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MARIAM LII
[email protected]This curry is a must-try for any seafood lover. It's easy to make and the results are amazing.
ACT Reacted
[email protected]I'm so glad I found this recipe. It's a great addition to my collection of shrimp curry recipes.
Abdul Ghfaar
[email protected]This curry is a great way to use up leftover shrimp. It's also a great way to get your kids to eat seafood.
Md rajib mia
[email protected]I love that this curry is made with simple ingredients. It's a great way to get a healthy and delicious meal on the table quickly.
DELETE FF
[email protected]This curry is a great way to impress your guests. It's easy to make and the results are stunning.
Eyob Ayalew12
[email protected]I'm definitely going to make this curry again. It's a great recipe for a weeknight meal.
The Pro Grammar
[email protected]I made this curry in my slow cooker and it turned out great. The shrimp were so tender and the sauce was flavorful and thick.
Tshepo Keupilwe
[email protected]I served this curry with basmati rice and it was a perfect meal. The rice soaked up all the delicious sauce.
Ikwelugo Valentine
[email protected]The spices in this curry are perfectly balanced. It's not too spicy, but it still has a nice kick to it.
Namwirya Betty
[email protected]I love the use of coconut milk in this curry. It gives it a rich and creamy texture.
Ayush Thakur
[email protected]This curry is a great way to use up leftover shrimp. It's easy to make and the results are delicious.
Trinity Hadnott
[email protected]I'm not a big fan of shrimp, but I really enjoyed this curry. The sauce is flavorful and the shrimp are cooked perfectly.
Wajid Ali
[email protected]This is one of the best shrimp curry recipes I've ever tried. It's easy to make and the results are amazing.
Rani Bugti
[email protected]I made this curry for dinner last night and my family loved it. The sauce is rich and creamy, and the shrimp are cooked to perfection.
THIS IS AYMEN
[email protected]Wow! This curry is delicious. The flavors are well-balanced and the shrimp are cooked perfectly.
Asliya Asliya
[email protected]This dish is a keeper! It's easy to make and the results are amazing. The shrimp are tender and juicy, and the sauce is creamy and flavorful.
derp
[email protected]I'm not usually a big fan of shrimp curry, but this recipe changed my mind. The sauce is so flavorful and the shrimp are cooked perfectly.
Sunny Jan
[email protected]This curry is a must-try for seafood lovers. The shrimp are cooked to perfection and the sauce is packed with flavor. I especially love the hint of coconut milk.
Mwansa Malanda
[email protected]I've tried many shrimp curry recipes, but this one is definitely my favorite. It's easy to make and the results are always delicious. The shrimp are cooked perfectly and the sauce is flavorful and creamy.
Justin Cardenas
[email protected]This Goan-style shrimp curry is a delightful blend of flavors. The use of coconut milk gives it a rich and creamy texture, while the spices add a perfect amount of heat. I served it with basmati rice and it was a hit with my family.