Goan Shrimp

Shrimp is coconut gravy can be made in so many different ways...really spicy, mild spicy, sweet and spicy. The dish here is the really spicy level, but you can reduce the heat by reducing the chilli paste. Do try it...its mouth wateringly LOL  delicious

Goan Shrimp (Shrimp is spicy coconut gravy)
Ingredients:

1. 12-15 oz large shrimp
2. 1 tablespoon garlic chilli paste
3. 1 medium onion ground to paste
4. 1 heaped teaspoon ginger garlic paste
5. 1 cup desiccated coconut or 1 cup coconut milk + 1 tablespoon dried coconut
6. 1 heaped teaspoon coriander powder
7. 1 teaspoon each of cumin powder, turmeric
8. salt to taste
9. 1 chicken bouillon
10. 1 tablespoon oil
11. 1/2 cup thick juice from a mini golf ball sized tamarind

Marinate the shrimp with salt and  turmeric for 15-30 minutes.

If using only dried coconut, grind the it to paste. 

If using coconut milk and dried coconut, grind it along with the onion.

Heat the oil in a pan and fry the ground onions till golden brown. Add all spices and ginger garlic paste and fry for a minute. Add shrimp and stir well.  Add coconut milk and tamarind juice along with the chicken bouillon and 1 cup water and simmer for 15 minutes. Garnish with cilantro and sliced green chillies and serve.

Dry shrimp curry

In terms of sea food Shrimp might be one of my favorites beside crabs. But somehow I do not like fish. Donno why...something fishy about them LOL

Anyway, the following shrimp recipe is one of the best spicy shrimp recipes you will ever have, I guarantee it

Dry Shrimp Curry

Dry Shrimp Curry

Ingredients:

1. 12 oz medium/large shrimp cleaned
2. 1 medium small onion chopped fine
3. 2-3 big garlic cloves chopped fine
4. 1 inch ginger grated
5. 1 tablespoon oil
6. 1/2 teaspoon each of onion seeds (nigella seeds), turmeric powder, cumin powder
7. 1 teaspoon salt, chilli powder, coriander powder, sugar
8. 2 medium large tomatoes finely chopped

Mix the prawns with turmeric powder, salt and keep marinated for 15 mins. Heat oil in a pan and add the kalonji/onion seeds and fry for a minute. Add chopped onions and green chilies to it. Fry on medium high heat till they turn light brown. Add ginger and garlic and fry for a minute. Add all the spices and mix well. Add the tomatoes into the pan and mix well with spices. Add chopped tomato to it. Sprinkle salt and sugar and mix them well. 

Cook it covered till the tomatoes become soft add shrimp. Cook uncovered till the shrimp get cooked through and the water evaporates. Remove from heat and finish it off with freshly chopped coriander leaves. Serve with hot steamy rice and Sambar

Bengali shrimp with eggplants

The traffic has been getting worse by the day and today it took me 11/2 hours to get home. Anyway either it takes me 10 minutes or 100 minutes I have hungry mouths to feed and yummy shrimp dish is for dinner

Bengali shrimp with eggplant (Shrimp with eggplant in sweet and spicy mix)

Bengali Shrimp with Egg Plant

Ingredient 

1. 1 large egg plant cut into medium cubes
2. 1 large onion thinly sliced
3. 1 tsp. garlic paste
4. 4,5 green chilies slit lengthwise 
5. 1 medium tomato coarsely chopped
6. 15-20 medium sized prawns cleaned
7. 1 tsp. turmeric powder
8. 1 tbsp red chili powder
9. 1 tsp. nigella seeds
10. Coriander leaves
11. Salt
12. Sugar
13. 11/2 tablespoons oil

Mix the prawns with turmeric powder, salt and keep marinated for 15 mins. Heat oil in a pan and fry prawns till they turn golden. Do not over fry the prawns.Otherwise they will turn rubbery. Remove and keep it reserved for later use. 
Take half of the fried prawns and make a coarse paste of it.
Temper the same oil with kalonji and wait till it splutters. Add sliced onions and green chilies to it. Fry on medium high heat till they turn light brown. Add turmeric and chili powder to it. 
Add garlic paste and saute for a while. Throw the eggplant cubes into the pan and mix well with spices. Add chopped tomato to it. Sprinkle salt and sugar to your taste and mix them well. 
Cook it covered till the eggplants become soft but not mushy and then add fried prawns along with the prawn paste and mix it well. Wait till the oil starts oozing out from the sides. Remove from heat and finish it off with freshly chopped coriander leaves.