Goan Shrimp Curry

If I had to give up meat, I think I could do it. But giving up seafood is out of the question. I went to college in India near a coastal town called Udupi where I first tasted Goan fish curry and became hooked! Here’s my recipe for a mouth-watering Goan shrimp curry!

*Recipe*

- 1 lb. shrimp, cleaned (or any fish of your choice) - 1/2 c coconut - 4-5 red chilis - 1 in ginger - 5-6 garlic - 1 t cumin seeds - 1 t coriander seeds - 1/2 t peppercorns - Small ball of tamarind soaked in 4 T hot water - 1 Onion chopped - 1 T Oil - 2-3 Green chilis - 1/2 t turmeric - 4-5 pieces of dried kokum (mangosteen) - Salt - Water - 1 T vinegar

* Dry roast the red chilis, cumin seeds, and coriander seeds for about 2 mins on med-high heat. Let them cool completely. * Grind the coconut, ginger, garlic, soaked tamarind and water, dry roasted spices and 1/2 - 3/4 c of water into a paste. * In a nonstick pot heat up 1 T of oil. Once hot, add the chopped onion and slit green chilis and cook until the onions become golden brown. Lower the flame to med and add half of the masala paste mixture/1 lb of fish, and turmeric and fry until oil starts to peak through on the sides, stirring occasionally to make sure it doesn’t burn. Freeze the other half of the mixture for a later day. * Add 2 c of water and mix. Are 4-5 pieces of dried kokum and bring to a boil. Then add your shrimp. Cook covered for 7-8 minutes on medium heat. Gently mix and cook uncovered for another 2-5 mins until the gravy thickens. * Add 1 T vinegar and mix. Garnish with a fresh sprig of curry leaves and serve with basmati rice.