NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- coconut, 240 ml; grated; preferably fresh1 cup
- dried red chile peppers2
- turmeric powder1/2 tsp
- peppercorns2
- tamarind, size of a small marble1 piece
- onion, chopped fine1/2
- drumstick, moringa pod; frozen works fine; cut into 8–10 pieces1
- shrimp, cleaned and deveined10–15
- asafoetida1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Put the shrimp, onion, drumsticks, and asafoetida in a saucepan. Add a little water and cook until the shrimp and drumsticks are done. If using white fish instead of shrimp, then omit the shrimp at this stage.
Grind the grated coconut, chile peppers, turmeric, pepper and tamarind to a fine paste. If needed, add a tiny amount of water to form a thick fine paste. Avoid watering down the paste as far as possible.
Add to the shrimp mix and bring to a boil. If using white fish, add at this point.
Add salt to taste.
Serve with hot white rice.
Region evidence: recipe text — “Goan Shrimp Curry”
