Goa curry in one form or another is eaten up and down the western coast of India. There are endless variations, but the basic qualities are a fiery hot coconut curry with the sour punch of tamarind.
Jhinga Goa Curry
Course: Fish and SeafoodCuisine: IndiaGoa curry, a fiery hot coconut curry with the sour punch of tamarind, is eaten in one form or another up and down the western coast of India.
Ingredients
Shrimp, peeled and deveined — 1 1/2 to 2 pounds
Limes, juice only — 2
Turmeric — 1 teaspoon
Salt — 1 teaspoon
Tamarind paste or concentrate — 2 tablespoons
Warm water — 1 1/2 cups
Onion, chopped — 1
Chile peppers, chopped — 3 to 8
Garlic, crushed — 3 or 4 cloves
Ginger, minced — 1 tablespoon
Ground coriander — 2 tablespoons
Ground cumin –1 tablespoon
Shredded, unsweetened coconut (optional) — 1/4 cup
Oil — 1/4 cup
Coconut milk — 1 cup
Salt and pepper — to taste
Cilantro, chopped — 1/2 bunch
Directions
- Place the shrimp in a large bowl and toss with the lime juice, turmeric and salt. Set aside to marinate for about 30 minutes.
- Soak the tamarind in the warm water for about 10 minutes. Then mash the pulp into the water and strain out the seeds with a fine-mesh sieve. Save the tamarind-flavored water and discard the seeds and stringy pulp.
- Place the onion, chilies, garlic, ginger, coriander, cumin and shredded coconut (if using) in a food processor or blender and puree well. Add a little water if needed.
- Heat the oil over medium flame in a large pot, kadhai or wok. Add the onion puree and sauté, stirring until it cooks down and loses its raw flavor. Do not burn.
- Add the tamarind water and bring to a boil. Reduce heat to low and simmer for about 5 minutes.
- Add the shrimp, coconut milk, salt and pepper. Bring to a simmer and cook for another 5 to 10 minutes, or until the shrimp is cooked through. Stir in the cilantro, adjust seasoning and serve with rice.
Jhinga Goa Curry Notes and Variations
- Substitute any firm, white fish for the shrimp.
- You can adjust the amount of chilies down if your tolerance for heat is not so high.
- If you can’t find tamarind paste, substitute the juice of 2 to 3 limes.
- One cup of chopped tomatoes may be added during the last couple minutes of sauteing the onion puree.
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