Goa Jingha Curry Aka Goan Prawn Curry
photo by Chef floWer
- Ready In:
- 1hr 30mins
- 1⁄2 cup tamarind paste
- 1 cup boiling water
- 10 fresh cracked black pepper
- 6 dried red chilies, seeded
- 1 tablespoon coriander
- 1 teaspoon cumin
- one cinnamon stick
- 2 tablespoons vegetable oil
- 1 -3 lb shrimp
- salt & freshly ground black pepper
- 1 large onion, minced
- 5 garlic cloves, minced
- 1 1⁄2 tablespoons fresh ginger, finely grated
- 1 teaspoon turmeric
- 2 green fresh jalapenos, seeded and chopped
- 3 cups water
- 1 cup unsweetened coconut milk
- 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.
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I had one kgs of small prawns/shrimps in the freezer and wanted to use them tonight. I searched for a prawn curry recipe and this is what brought me to your recipe. I thought this recipe was really delicious, I followed the recipe except didn't add the jalapenos and red chilli's, so my 8 year old was able to eat it as well. Served it with steam rice. Thank you GoldsmithLissa for your recipe.
RECIPE SUBMITTED BY
<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well. We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects. </p> <p>Our current food interests have been on curries, steak, shellfish, and healthy desserts. The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p> <p>But we enjoy our wine (we keep a journal) and time together as we cook. When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port. So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines. And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt! </p> <p>But we do love to indulge! And love entertaining family and friends to sample new creations or enjoy some our famous concontions. </p> <p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals. Just for fun and some interested friends. I'll create a recipe list when I have made more progress.</p>