Tuesday, April 15, 2008

Goan Shrimp Curry

It’s been one of those days.

One of those Tuesdays that turns into a Monday that doesn’t stop.

For hours. Plans have to be changed. Lunch is postponed til tomorrow.

Circling buildings waiting to pick up paperwork. All before 10 am. Difficult sellers on loan closing postponing dinner til late.

Coming home. Wanting direction. Not wanting to create your own thing. Want to eat something someone else created.

One pot. One article. NYTIMES March 2008. Goan Shrimp Curry by Suvir Saran and Hemant Mathur, Devi. I didn’t read the article. All I wanted was their food.

Now, I want more.


Look at the picture. I stopped in mid bite and took a pic of dinner.

That tells you something, doesn’t it.

Goan Shrimp Curry
Adapted from Suvir Saran and Hemant Mathur, Devi
March 2008 NYTimes

1 lb 21-25 large shrimp, peeled and deveined
Kosher salt
Ground black pepper
1/8 tsp cayenne pepper
Several swirls of extra virgin olive oil
A good shake of crushed red peppers
1 inch piece ginger, peeled and minced
1 small red onion, finely chopped
4 garlic cloves, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
3 cups canned chopped tomatoes, with juice
1/2 teaspoon curry powder
1 14 ounce can coconut milk
1/2 cup chopped fresh cilantro.

1. Place shrimp in a gallon-size resealable plastic bag, and add 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well and refrigerate.

2. In a deep skillet or sauté pan over medium-high heat, combine oil and chilies and stir 1 to 2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer.
Add ginger, onion, 1 tablespoon plus 1 teaspoon kosher salt and sauté until onion is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander and turmeric and sauté until fragrant, about 1 minute.

3. Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.

4. Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add shrimp. Bring to a simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro. If desired, serve with rice.

Yield: 2-3 servings.



cook eat FRET said...

i can imagine the flavor bomb that dish would be...

beautiful and more than delicious i am quite sure.

Anonymous said...


I'm going to plan a trip to visit the "Great Chefs of Nashville"--I swear!!

Your comment about Tuesday being Monday made me laugh and think of a bumper sticker/t-shirt that would say:

"Today is the first day of the rest of your life--and it's MONDAY!!"


Mary Coleman said...

Claudia: This was exceptional. I usually leave the eating of leftovers to Groom, but I fought hard for this to be my lunch the next day!

Demo: Come on Come on! We'd love to have you visit!

StickyGooeyCreamyChewy said...

This looks delicious! I love curries and anything with coconut milk. I will definitely try this.