Prepare Goa Shrimp Curry Mustard Seeds

Ingredients :

Goan cuisine is the most diversified of all Indian cuisines. The South Indian flavors, Mughlai influence and the Portugese interpretation makes it very rich in flavors.


2 tablespoons vegetable oil
1 tablespoon mustard seeds
1/2 teaspoon cloves
10 cardamom pods
1 two inch cinnamon stick
1 bay leaf
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 medium onion, finely sliced
2 teaspoons curry powder
1 teaspoon cayenne pepper
1/2 cup tomato puree
1 cup coconut milk
2 cups water
salt to taste
1 1/2 pounds medium shrimp, peeled and de-veined
1 tablespoon fresh lemon juice
2 tablespoon coconut flakes


Preparation :

Heat vegetable oil in a large skillet over medium heat and add mustard seeds, cloves, cardamom, cinnamon and bayleaf and cook, stirring constantly, until toasted and fragrant, about 2 minutes. Add garlic and ginger and fry for another minute. Add sliced onions and cook, stirring, until lightly browned, about 3 minutes.

Add curry powder, cayenne pepper and cook until the mixture becomes very fragrant, about 2 minutes. Add tomato puree, coconut milk, and cook until the oil separates from the sauce.

Add the water and salt and bring it to boil. Lower the heat and simmer, uncovered, stirring occasionally, until it reaches a sauce like consistency.

Bring to a simmer and add the shrimp, mix well, cover and cook until the shrimp is just cooked through, about 5 minutes.

Add the lemon juice and mix.

Transfer to a serving dish and garnish it with coconut flakes.


Posted By: Cristina D'Souza.
20/04/2005

We recommend you to look at our other Seafood Recipes

Most goans would agree that their favourite dish is fish curry and rice, where there is a good mix of ingredients in every mouthful. Seafood forms an important part of the goan diet as it is high in protein. Goa has a beautiful coastline which yields plentiful supplies of fish all year round. The goans skills in preparing and serving fish are legendary and this is amplified by the variety of fish available; kingfisher pomfret, doumer, tuna, mackerel, crab, prawns, tiger prawns, shark, lobster squid and mussels, the list is endless. Goans are extremely adept at preparing fish in a wide variety of fish. Very fresh fish is sliced thinly and served raw; this is desirable and adds a bit of zest to any goan recipe.

Fish can also be marinated, normally in a rashard but this is no means the only way it is prepared. Fish is also poached, battered, fried, grilled and cooked on skewers. For the sake of our little taste buds many beach shacks and restaurants present seafood lightly spiced, or without spices at all. Fish should be served as fresh as possible and it is usual for diners to choose their fish from tanks in restaurants.