HEAVEN SENDS US GOOD MEAT AND THE ANGEL SENDS US COOKS!!!


FOOD HAS ALWAYS BEEN THE MOST PRIMITIVE FORM OF COMFORT.IN ONE WAY OR OTHER IT CONNECTS US.THERE IS NOT A SINGLE FACTOR I SUPPOSE WHICH DOES NOT FIND ITS INTERSECTION WITH FOOD.AND "WE ARE WHAT WE EAT".IN THIS BLOG I HOPE TO SHARE WITH YOU NOT ONLY RECIPES OF MY OWN AND FROM OTHERS BUT ALSO INFORMATION ON OTHER FACETS OF FOOD AND LIFE!!!

Tuesday, 1 May 2012

GOAN SHRIMP CURRY!!!

Goa is famous for its exotic sea food gourmet.Rice,Coconut(coconut milk,coconut powder, fresh coconut),Sea foods,kokum(Gamboge),tamarind form important parts of the Goan cuisine.The dishes are mostly spicy and very similiar to Malvani cuisine/Konkani cuisine.
Coconut and sea food go very well with each other enhancing the taste and flavour of the dish.
Heres the recipe:
Cooking time:25min
Preparation time:15mins
Serves:4-5persons.

Ingredients:
  • Large shrimps/Jhinga- 500gms.
  • Fresh coconut/khopra- 1cup
  • Green chillies- 2no
  • Red chilly powder/lal mirch- 1tsp
  • Black pepper powder/kali mirch - 1/2tsp
  • Corriander powder/Dhanya powder- 1tsp
  • Turmeric powder/haldi-1/2tsp
  • Cumin powder/Zeera powder- 1tsp
  • Tamarind paste-2tsp
  • Whole cinnamon/dalchini- 2├»nch piece
  • Garlic- 4cloves.
  • Fresh corriander leaves- 2tbsp
  • Salt to taste
  • Oil- 2tbsp
Cooking method:
  • Devein and wash the shrimps.keep aside.
  • Grind coconut,garlic,green chillies and little salt to a fine paste.
  • In a deep pan heat oil  Add the coconut paste and all the ingredients except fresh corrinader leaves and cook the mixture till oil oozes out of the mixture add liitle water if required,it takes about 15mins to cook the mixture completely and the raw smell of the spices to go.
  • Add water according to the gravy consistency you want and let it boil.
  • Add shrimps at this stage and fresh corriander leaves and simmer for about 6-7mins on a medium flame.
  • Serve hot with rice .


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