{"id":23708,"date":"2017-02-12T20:25:03","date_gmt":"2017-02-13T01:25:03","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=23708"},"modified":"2017-02-12T20:25:03","modified_gmt":"2017-02-13T01:25:03","slug":"goan-shrimp-curry","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/goan-shrimp-curry\/","title":{"rendered":"Goan Shrimp Curry"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-23710\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/02\/Shrimp-Curry-Goan-Style.jpg\" alt=\"Shrimp Curry Goan Style\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/02\/Shrimp-Curry-Goan-Style.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/02\/Shrimp-Curry-Goan-Style-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>This is a Goan delicacy made with shrimp&#8230;<\/p>\n<p>I haven&#8217;t been to Goa yet, hopefully during my next India vacation I&#8217;ll have to plan a visit to Goa. Goan cuisine is very similar to Kerala cuisine as in both, the staple foods are rice and sea food. Also, the use of coconut is another similarity.<\/p>\n<p>One of the popular Non- Veg Goan dishes is Vindaloo, it&#8217;s spicy and tangy. This can be found on the menu of most Indian restaurants in North America.<\/p>\n<p>The other day, I tried making Goan shrimp curry following Vahchef&#8217;s recipe. In this recipe, coconut is ground with other ingredients to make a paste and and the shrimp is cooked in coconut gravy. Spice level can be adjusted based on your needs, I made it medium spice. This curry tasted good and can be served with rice.<\/p>\n<p>Recipe Courtesy: <a href=\"https:\/\/www.vahrehvah.com\/goan-shrimp-curry\" target=\"_blank\">Vahchef<\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-23709\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/02\/Goan-Shrimp-Curry.jpg\" alt=\"Goan Shrimp Curry\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/02\/Goan-Shrimp-Curry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/02\/Goan-Shrimp-Curry-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/02\/Goan-Shrimp-Curry-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/02\/Shrimp-Curry-Goan-Style.jpg\" \/>\n<div class=\"item ERName\">Goan Shrimp Curry<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Curry<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Shrimp, shelled and deveined- 20<\/li>\n<li class=\"ERSeparator\">[b]To soak for 15 minutes[\/b]<\/li>\n<li class=\"ingredient\">Dry whole red chilies- 3<\/li>\n<li class=\"ingredient\">Cumin seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Vinegar- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Warm water- 3 tbsp<\/li>\n<li class=\"ERSeparator\">[b]To grind into a paste[\/b]<\/li>\n<li class=\"ingredient\">Grated coconut- 1 cup<\/li>\n<li class=\"ingredient\">Mustard seeds- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Chopped tomatoes- 2<\/li>\n<li class=\"ingredient\">Shrimp- 3<\/li>\n<li class=\"ingredient\">Water- enough to make a smooth paste<\/li>\n<li class=\"ERSeparator\">[b]For cooking[\/b]<\/li>\n<li class=\"ingredient\">Oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Bay leaves- 2<\/li>\n<li class=\"ingredient\">Whole cardamom- 2<\/li>\n<li class=\"ingredient\">Whole cloves- 2<\/li>\n<li class=\"ingredient\">Whole cinnamon- 2 inch slice<\/li>\n<li class=\"ingredient\">Onion, chopped- 1<\/li>\n<li class=\"ingredient\">Ginger-Garlic paste- 1 tbsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tbsp<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/2 tsp or more according to your spice level<\/li>\n<li class=\"ingredient\">Green chilies, chopped- 2 (optional)<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 2 handfuls<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a bowl, soak dry whole red chilies and cumin seeds in vinegar and warm water for 15 minutes.<\/li>\n<li class=\"instruction\">In a blender, grind the soaked dry red chilies, cumin seeds, add vinegar and water as well, along with coconut, mustard seeds, tomatoes and also [b]add 3 shrimp[\/b] and grind to a smooth paste.<\/li>\n<li class=\"instruction\">Place a non-stick pan over medium heat, add oil. Let oil turn hot.<\/li>\n<li class=\"instruction\">Add bay leaves, whole cardamom, cloves and cinnamon, saute for a few seconds.<\/li>\n<li class=\"instruction\">Add onion, season with salt, and cook till onions turn translucent.<\/li>\n<li class=\"instruction\">Add ginger-garlic paste, saute till raw smell goes away.<\/li>\n<li class=\"instruction\">Add turmeric powder, combine well.<\/li>\n<li class=\"instruction\">Add the ground paste, combine well and cook for a few minutes till the paste turns dry and oil oozes out of it.<\/li>\n<li class=\"instruction\">Add coriander powder and ground pepper, cook for a minute.<\/li>\n<li class=\"instruction\">Taste and add salt accordingly.<\/li>\n<li class=\"instruction\">Add 1 1\/2 cups water, combine well and cook till the gravy comes to a slight boil.<\/li>\n<li class=\"instruction\">Add shrimp and cook covered till shrimp has cooked well for 10 to 15 minutes.<\/li>\n<li class=\"instruction\">Add chopped green chilies if you need this curry to be spicy. Cook for a minute.<\/li>\n<li class=\"instruction\">Add chopped cilantro, combine well and remove the pan from the heat.<\/li>\n<li class=\"instruction\">Serve this Goan shrimp curry along with rice.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.4.3177<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a Goan delicacy made with shrimp&#8230; I haven&#8217;t been to Goa yet, hopefully during my next India vacation I&#8217;ll have to plan a visit to Goa. Goan cuisine is very similar to Kerala cuisine as in both, the staple foods are rice and sea food. Also, the use of coconut is another similarity. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":23709,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,21,364],"tags":[1022,145],"class_list":["post-23708","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian-cuisine","category-fish","category-shrimp-by-ingredient","tag-curry","tag-shrimp","course-curry","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/23708","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=23708"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/23708\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/23709"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=23708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=23708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=23708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}