Archive for the ‘Seafood Curry’ Category

Goan Fish Curry

June 17, 2008

1 Pomfret or other white fish, cleaned and cut into steaks
1 coconut, grated
1/2 tsp cummin seeds
4 cloves garlic
a marble sized ball of tamarind mixed in 1 cup of water or 1 raw mango, cubed (optional), or lime juice to taste

4 green chillies, slit lengthways
2 onions sliced
1 inch piece ginger, finely chopped
6 dry kashmiri chillies
1 tsp Turmeric Powder
1 tsp. Ajika Spicy Curry Blend  
juice of one lime
salt to taste

Sprinkle lemon juice and salt onto fish and marinade for an hour or so. Grind the coconut, kashmiri chillies, cummin seeds and garlic together.

Mix the onion, ginger and green chillis and mash with the turmeric. Add the chopped mango. Add the ground masala and 1 cup of water. Put this mix in a pan and on the stove. Simmer slowly for 10 minutes. Add fish and Ajika Spicy Curry Blend and cook slowly until the fish is done. Serve with plain red rice boiled.

© Kavita Mehta
photo credit Kavita and Vinay Mehta



Spicy Sweet and Sour Tamarind Coconut Shrimp

June 17, 2008

4 servings.

12 uncooked large shrimp (Using scissors, cut shell of each shrimp all the way to tail end, exposing vein. Remove vein. Loosen shrimp shells but do not remove.)

1 tbsp. oil

1/3 cup chopped shallots
4 garlic cloves, minced
1/2 small onion, cut into thin wedges
2 green onions, cut into 2-inch lengths
1 green chile, cut into thin rings

1 tsp. tamarind paste
1/4 cup water
2 1/2 tablespoons fish spices
2 tablespoons fresh lime juice
1 1/2 tablespoons (packed) light brown sugar
3 tablespoons vegetable oil
salt to taste
Chopped fresh cilantro

In another pan heat 1 tbsp oil and add shallots, onion, garlic and sauté 1 minute. Add shrimp and sauté 1 minute. Add rest of the ingredients and sauté until shrimp are opaque in center and sauce coats shrimp thickly, about 3 minutes longer. Mix in green onions and green chile. Transfer to platter. Sprinkle with cilantro and serve.

Spicy Shrimp Curry

June 17, 2008


1 large onion, chopped
3 tablespoons oil
2 cloves
pinch of cinnamon
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1 tbsp. of Spicy Masala Curry Spice Blend
1/2 teaspoon salt
1/4 bell pepper sliced thin
1-1/2 cups canned tomatoes, crushed
1 pound large shrimp , peeled and divined
2 green chilies, chopped (optional as this will make the dish hotter)
sprigs fresh coriander, chopped 

Fry the onion and bell pepper in the oil until transclucent. Add the cinnamon, cloves. Cook for 1 minute more, then add ginger and garlic. Add the chili, spicy masala blend and salt. Cook for 30 seconds.
Add the tomatoes, and bring to a boil or vigorous simmer. Turn heat low and let the tomato cook till the suace is thick.
Add the shrimp , cover and simmer for 10 minutes – till shrimp are done. Serve the curry sprinkled with the chopped chilies and coriander leaves.

Shrimp Curry in Coconut Milk

June 17, 2008

1 large onion, minced
1 inch-long piece fresh ginger, peeled and minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup butter, ghee or vegetable oil
1 1/2 tsp. curry powder
1 to 2 fresh green chiles minced
1 cup hot water
1  can unsweetened coconut milk – 14 oz.
1 tbsp. fresh lime juice
1 lb large shrimp in shell  – about 20
minced cilantro leaves for garnish

Heat oil in a pan and saute onion until onion is a nice golden brown color. Add ginger, green chilies. Stir in curry powder and turmeric and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice, salt, sugar and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
While sauce simmers, peel shrimp (devein), wash. Add shrimp to curry sauce and simmer, stirring occasionally, until shrimp are just cooked through and change color, about 3 minutes. Srve garnished with cilantro. 

© Kavita Mehta
photo credit Kavita and Vinay Mehta