Get your "om" on with Goan Shrimp Curry

I regularly get my zen on in the kitchen, and at the culinary ashram that is the kitchen at 1309 here in PDX we definitely were experiencing feelings of inner peace and happy fulfillment after consuming this knock out Indian curry I gleaned from Elaine Louie's "One Pot" column that runs in the NYT Wednesday dining section. This is the second of her dishes we've tried (the other being the amazing Burmese Panthay Noodles), and besides being fast and simple to prepare they have both been incredibly palate pleasing and complex, with that broad panoply of flavors that you get with so many ethnic cuisines. Last night's curry was awesome, the ginger, garlic, onion, and spices creating aromatic magic. It is just-right-spicy, with the rich tomatoey/coconut milk flavor that matched perfectly with the tender prawns. Plated with a side of rice and we had everything we needed to get our "om" going. My tummy was going "namaste" with every bite!
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Goan-Style Shrimp Curry
Adapted from Suvir Saran and Hemant Mathur, Devi

Time: 25 minutes

ingredients:
1 1/3pounds large shrimp (16-20 per pound), peeled and deveined
Kosher salt
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.

method:
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.

Regional Recipes: Goan Shrimp Curry

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!
*** *** *** *** ***

Goan-Style Shrimp Curry
Adapted from Suvir Saran and Hemant Mathur, Devi

Time: 25 minutes

ingredients:
1 1/3pounds large shrimp (16-20 per pound), peeled and deveined
Kosher salt
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.

method:
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.

A VERY happy ending!

I told you there'd be a part three to my "babysitting" story. To me, any good story needs a happy ending, and since my particular story ends with me slathering spoonfuls of Denise's sensually satisfying crème caramel into my mouth that was honestly THE BEST I HAVE EVER HAD, this is nothing less than a deliriously delicious denouement. Like a good crème brulée, crème caramel is perhaps one of the most abused desserts. Rarely does it transcend the "just okay" category, and with all things custard being one of my favorite ways to clog my arteries, I have had uncountable disappointments. Last Saturday "just okay" wasn't an option. These ramekins of creamy delight didn't even glance in that direction and rocketed directly into the rarified "oh-my-fucking-god" category. D&K, this was a crazy finish to an amazing dinner...thanks....I've never felt so well-cared for! Although next time if you could arrange a driver home.........
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The verbiage is all Denise. She said I could edit it, but when it's so fun, I wouldn't dare!-bb
Creme Caramel for 6
(all the recipes I found were for 4...but seriously, why would you just make 4?)
(I combined a few recipes by erring on the side of a richer custard...mmmm, eggyolk...though less sweet. Egads...it was still plenty sweet. From what I can tell this is a VERY forgiving dish since ingredients and techniques vary wildly online.)

Caramel:
- 1 c sugar
- 4 T water

Custard:
- 3 c milk (any combo will work as far as I can tell so use whatever you have / want. I used 1 c whipping cream and 2 c lowfat milk)
- 1/2 c sugar
- 1 tsp vanilla
- pinch salt
- 2 eggs plus 6 egg yolks, beaten

Caramel:
Put a frying pan on medium heat. When hot add 1 c sugar and enough water to moisten the sugar. Swirl / stir as it melts to ensure all the sugar is wet. In about 5 minutes it will start to bubble; stir / swirl to brown evenly all over, and when it reaches a nice caramel color, remove from heat. (Depending on the heat retention of your pan it will keep cooking, so take it off the heat / keep swirling accordingly.)

Evenly distribute the caramel among 6 ramekins. (Next time I'd try a squirt of Pam...or a heavier pan for my bain marie...because while there was plenty of liquid caramel, there was also a thick sheet of candy stuck to the bottom.)

Custard
While your sugar's carmelizing, break and beat eggs into a large bowl. Add 1/4 c sugar to the eggs and whisk until frothy and color lightens.

Heat the milk/cream combo, add vanilla, remaining 1/4 c sugar and salt, stirring until it comes to a boil. (Unsure of the logic of half the sugar in the milk and half in the eggs. Some recipes put it all in the egg; whip a bit longer.)

Slowly pour the milk mixture though a sieve into the eggs, starting with just a little to temper the eggs. Once the egg mixture is warm you can add the rest of the hot milk quickly. Stir, divide between the ramekins.

Place the ramekins into a pan with hot water 2/3 up the ramekins, bake for about 40 minutes at 350 degrees, checking and rotating the bain marie halfway through the cooking time. Remove when custards are jiggly but set. Remove from the hot bath, cool, and refrigerate for at least 2 hours, and up to overnight.

To serve, run a knife around the outside and invert on a plate. I pulled mine from the fridge a few hours ahead and put the ramekins back in a hot bath so the custard wouldn't be ice cold.

(I used 6 1 c ramekins, but use whatever you have, adjusting cooking time based on how deep / shallow your cups are.)
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one year ago today @ E.D.T.: little effort, high reward Indian-style with this amazing Goan Shrimp Curry!

God bless leftovers!

Goan Shrimp Curry, aka Sunday morning brunch at our house! Luckily w's friends weren't so hungry that they finished every bite when she took it over to her friend's girl's dinner. Which made for us a perfect, flavor packed start to our day. Click on the link above and try this one at home. Just so you know, it works really at well at dinner, too!
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one year ago today @ E.D.T.: Food scientist Harold McGee explains that least understood cooking ingredient, heat!