(Goan) Shrimp Curry

This is a version derived from an Indian cookbook that we like to use. The main differences are that we used all dried spices, added mixed frozen veggies, and adjusted the flavor a little for what we, personally, like in our curries. With these changes you can make this recipe from your freezer, pantry, and spice rack; it's great when you don't have time to go to the store. You could serve 4-6 with this recipe, though you may want to throw in some naan or such by the time you get to 6 places. We're still working on the naan.



(Goan) Shrimp Curry:

2t. ground coriander
1t. ground cumin
1/2t. fresh ground pepper
1t. cayenne pepper
1T. red paprika
1/2t. ground tumeric
1t. ground ginger
2t. granulated garlic
3T. water

2T. oil (we used olive with chili peppers in it)
1 medium onion, finely chopped
1 1/4c. water
1 box of frozen squash puree
6c. mixed frozen veggies
14-oz can of coconut milk
1-2t. salt
1T. lemon juice
1 pound shelled shrimp

2t. garam masala

Start your rice, and warm your frozen squash and vegetables in the microwave. Mix the first grouping of spices with about 3T water to make a paste and set aside. Pour your oil into a 10" saute pan (that has a lid for later) over medium-high head. When the oil is hot add the onion and keep it moving until it become translucent. Add the spice paste, the 1 1/4c. water, squash, and the mixed vegetables. After it returns to a boil: cover, reduce heat to medium-low, and simmer vigorously for 10 minutes. Add coconut milk, salt, and lemon juice; return to a simmer. Add shrimp and stir frequently as the curry continues to simmer gently. Everything is done when the shrimp turn opaque; serve over cardamom brown rice.


Cardamom Brown Rice:

2c. brown rice
4ish c. water (read the package)
8 cardamom pods

Follow package cooking instructions. Avoid eating the pods unless you're willing to endure a few minutes of a rather bad taste in the name of having really awesome-smelling breath afterward.