I've mentioned this dish a couple of times before (here and here), and both times it has been freakishly good. I'm mentioning it again as it is my entry in the Regional Recipes blogging event over at Blazing Hot Wok, where authoress/Regional Recipes El Jefe Darlene has chosen the food of India for this month's theme.
I got this recipe from NY Times author Elaine Louie who was doing a One Pot column last year, where food you can make in, you guessed it, one pot, was featured. This is a recipe from NY chef Suvir Saran who makes it at his restaurant Devi. The state of Goa where Saran had this, is India's smallest, and known for its fiery cuisine. Every time I've had it I'm reminded of how with the simplest prep, Indian food delivers such huge flavor. If you haven't made this, then might I suggest you give your palate a thrill!
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Goan-Style Shrimp Curry
Adapted from Suvir Saran and Hemant Mathur, Devi
Time: 25 minutes
1 1/3pounds large shrimp (16-20 per pound), peeled and deveined
Ground black pepper
1/8teaspoon cayenne pepper
1/4cup canola oil
4 dried red chilies
1 3-inch piece ginger, peeled and minced
1 medium red onion, finely chopped
2 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 1/2 cups coconut milk
1 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.
Chilis, onion, and ginger creating aromatic magic!
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.
The skillet of steaming curry deliciousness just before stirring in the cilantro.
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: 3 to 4 servings.
Cooks note: in her article, Louie mentions how Suvi Saran, who created the dish "sometimes poaches scallops and salmon in the sauce, or blends it with potatoes, cauliflower and green beans." In other words, feel free to riff off the basic sauce.