WHEN I VISITED GOA IN SOUTHERN INDIA, WE COOKED MANY VARIOUS CURRIES FOR DIFFERENT DISHES. THIS GOAN SHRIMP DISH HAS VERY TANGY AND SPICY TOMATO SAUCE, BUT IT WORKS SO NICELY WITH THE SWEET SHRIMP. USE RIPE HOME-GROWN TOMATOES IF THEY’RE AVAILABLE!
Prep Time: 30 minutes Cook Time: 15 minutes Serves: 4
- Spice paste
- 1/2 tsp. cayenne pepper
- 1 tsp. garam masala
- 1 tbsp. fresh ginger root, peeled and shredded
- 3 cloves garlic, chopped
- 1 tsp. salt
- 1 pound shrimp, shelled and deveined
- 1/2 tsp. red chile flakes
- 2 tbsp. canola oil
- 1 medium red onion, finely chopped
- 3 garlic cloves, finely minced
- 1 tsp. sugar
- 2 curry leaves (optional)
- 2 medium tomatoes, chopped
- 1 tbsp. butter
1. In a small food processor, finely blend the spice pasted ingredients. Set aside.
2. Salt the shrimp lightly and set aside while you prepare the sauce.
3. In a fry pan, heat the canola oil over medium heat.
4. Add the onion and sauté until soft. Add chile flakes, garlic, and salt to taste.
5. Add sugar and fry for one minute more. Add spice paste and cook for one minute.
6. Add the curry leaves, if using, and the tomatoes, and cook until the tomatoes are soft.
7. Melt the butter in a frying pan over medium heat, and sauté the shrimp until firm and pink, just a couple of minutes.
8. Ladle the sauce into the pan with the shrimp and gently stir.
9. Serve hot.