Goan Style Seafood Curry Recipes

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GOAN PRAWN CURRY

This prawn (shrimp) curry with okra is a staple of Goan cooking. It is served hot over white rice.

Provided by Anonymous

Time 55m

Yield 4

Number Of Ingredients 13



Goan Prawn Curry image

Steps:

  • Peel, devein, and rinse prawns. Rub with a generous amount of salt.
  • Combine coconut, chile peppers, garlic, coriander seeds, and peppercorns in a food processor and process to a paste (masala).
  • Heat oil in a saucepan. Add onion and saute until browned, about 5 minutes. Add masala along with turmeric powder and stir-fry for 1 minute. Add water and bring to a boil.
  • Add shrimp and okra. Cover and simmer until prawns and okra are cooked, about 5 minutes. Add kokum and turn up the heat to bring to a boil again.
  • Turn off heat and let it stand for a few minutes until curry has thickened.

Nutrition Facts : Calories 167.5 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 8.1 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 4.4 g, Sodium 146.7 mg, Sugar 7.2 g

½ pound medium shrimp, or more to taste
salt to taste
¾ cup freshly grated coconut
4 small Kashmiri chile peppers, seeded and chopped
3 cloves garlic
1 tablespoon coriander seeds
5 peppercorns
1 tablespoon vegetable oil
1 small onion, sliced
¼ teaspoon turmeric powder
1 ½ cups water
1 cup chopped okra
3 pieces kokum (wild mangosteen)

GOAN STYLE SEAFOOD CURRY

This is made with whitefish and shrimp. From "Indian, 100 Everyday Recipes" by Love Food.

Provided by threeovens

Categories     Curries

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13



Goan Style Seafood Curry image

Steps:

  • Heat the oil in a large skillet, over high heat, and cook the mustard seeds, while stirring, until they pop, about a minute; stir in curry leaves.
  • Add shallots and garlic, stir occasionally, until golden, about 5 minutes.
  • Stir in turmeric, coriander, chili powder, and stir 30 seconds.
  • Stir in the coconut cream, bring to a boil, reduce heat and stir for 2 minutes.
  • Reduce the heat to low, add fish, and simmer, spooning the sauce over the fish to cook, about a minute; add shrimp and cook until fish flakes easily and shrimp turns pink, about 4 to 5 minutes.
  • Grate the peel from the lime and juice; add half the juice to the skillet, taste, and add more as needed.
  • Sprinkle with the lime peel and serve.

Nutrition Facts : Calories 1104.6, Fat 49.8, SaturatedFat 36.1, Cholesterol 219.4, Sodium 812.6, Carbohydrate 127.2, Fiber 1.4, Sugar 114.8, Protein 40.3

3 tablespoons vegetable oil
1 tablespoon black mustard seeds
12 fresh curry leaves or 1 tablespoon dried curry leaves
6 shallots, minced
1 garlic clove, crushed
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4-1/2 teaspoon chili powder
3 cups coconut cream
1 lb white fish fillet, cut into chunks
1 lb large shrimp, peeled and deveined
1 lime
kosher salt

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