GOA JINGHA CURRY AKA GOAN PRAWN CURRY
This is spice that is moderate by my terms and moderate by eaters of seriously authentic indian food. If you're sensitive to spice...be careful as you add the jalapenos because you might be sensitive to the red chiles. My way: 6 whole red chiles, soaked in oil, added to recipe but removed before serving. I use 1-3 whole jalapenos or 1-2 jalapenos and a habanero...but I'm brave! Also works for chicken, beef, lamb etc! I only use about a pound or two of shrimp because I like a heavy sauce. If you're serving for commercialized indian appetites, you may want to blend the entire sauce. I like to simmer it first, blend it, then add the red chiles and shrimp. You can also drain off half of the sauce after cooking and blend it briefly. Your choice!
Provided by GoldsmithLissa
Categories < 4 Hours
Time 1h30m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes. Strain through a coarse sieve; discard the seeds.
- Meanwhile, in a small skillet, combine the peppercorns, dried red chiles, coriander seeds, cumin seeds and cinnamon and toast over moderate heat until fragrant, 1 minute. Transfer to a spice grinder to cool. Grind to a fine powder.
- Heat the oil in a large enameled cast-iron casserole. Season the shrimp with salt and pepper. Add half of the shrimp to the casserole and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a plate and repeat with the remaining.
- Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
- Stir the water and the strained tamarind pulp into the casserole. Return the shrimp to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Transfer the shrimp to a plate. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper. Return the chicken to the sauce. Simmer the chicken until heated through before serving.
Nutrition Facts : Calories 398.1, Fat 21.4, SaturatedFat 11.9, Cholesterol 239, Sodium 1101.2, Carbohydrate 25, Fiber 3, Sugar 14.2, Protein 29.6
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
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
GOAN CHICKEN CURRY
Make and share this Goan Chicken Curry recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.
- Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.
Nutrition Facts : Calories 454.7, Fat 30.9, SaturatedFat 18.1, Cholesterol 68.4, Sodium 423.2, Carbohydrate 15.9, Fiber 4.3, Sugar 8.3, Protein 31.2
GOAN PRAWN, POTATO & COCONUT CURRY
Impress family and friends with this fragrant seafood curry. The curry base also works with chunks of meaty white fish like monkfish or hake
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 18
Steps:
- Heat the coconut oil in a casserole or wok over a medium heat and add the onions, dried chillies, ginger, garlic, curry leaf and mustard seeds, fry for 12-15 mins until the onion is soft, then stir in the tomato purée, chilli and turmeric and continue to cook for 1-2 mins more. Pour in the coconut milk and 200ml water, simmer the sauce for 20 mins, then blitz in a blender or with a hand blender until smooth.
- Pour the sauce back into the saucepan and bring up to a simmer. Stir in the cauliflower and potato, cover and simmer for 15 mins. Add the prawns and poach for 2 mins, or until they turn pink. If freezing, cool and freeze, then defrost and reheat when you're ready to eat. To serve, scatter the spring onions, coriander and peanuts over the curry and squeeze over a little lime juice.
Nutrition Facts : Calories 583 calories, Fat 44 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
GOAN PRAWN CURRY
Make and share this Goan Prawn Curry recipe from Food.com.
Provided by wigangiddy
Categories Curries
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- 1.Chop one medium onion coarsely.
- 2.Heat the olive oil and half the butter. Sweat the onions with two cloves of garlic for 4-5 minutes.
- 3.Add the ground ginger, turmeric, cumin and chilli powder and fry for 2-3 minutes.
- 4.Add the chopped tomatoes and rock salt and cook for 5 minutes.
- 5.Add the prawns to the sauce and cook for 4-5 minutes.
- 6.Remove the prawns from the heat then add 1-2 teaspoons of butter and stir.
- 7.Add the chopped coriander for garnish.
Nutrition Facts : Calories 460.2, Fat 28.4, SaturatedFat 9.6, Cholesterol 345.5, Sodium 1449.8, Carbohydrate 15.3, Fiber 3.3, Sugar 5.5, Protein 36.5
GOAN PRAWN / SHRIMP CURRY
Serve plump prawns in a fragrant coconut curry sauce with perfect fluffy rice in this fabulous Goan-inspired recipe.
Provided by English_Rose
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix together all of the marinade ingredients to create a smooth paste.
- Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop, add the onion and garlic.
- Cook for 5 minutes or until golden brown.
- Stir in the spice paste.
- Fry over a gentle heat for 4-5 minutes, until the spices are aromatic.
- Stir in the coconut milk and prawns. Simmer for 5-6 minutes, until the prawns are cooked through and the sauce has thickened. Season to taste.
- In the meantime, wash the rice in several changes of cold water, to get rid of any excess starch.
- Place the rice in a saucepan with the cardamom, cloves, cinnamon stick and salt. Pour in the water.
- Bring to the boil, cover with a tight fitting lid and cook for 10 minutes. Do not remove the lid during the cooking time. Leave the rice to stand for 5 minutes, then fluff with a fork.
- Serve the prawn curry and rice together, with naan bread if desired.
GOAN PRAWN & COCONUT CURRY WITH CUMIN RICE
Spice up your mid-week meals with a curry in a hurry - throw in a handful of spices with shellfish, tomatoes, and spinach
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
- Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
- Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.
Nutrition Facts : Calories 771 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
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