I went to a delicious Indian and Himalayan restaurant a couple of weeks ago with a friend. Their Goan fish curry caught my eye.
I ended up ordering something else, but the next day I searched for a Goan curry and found this recipe.
It seems healthier than most curries because it has lean protein and no coconut milk. I think I could even label this as a low calorie dish.
As it's January, low calorie recipes are the rage. I need to get on the bandwagon before it passes me by.
The recipe came from Serious Eats. I used half a teaspoon of red chile flakes instead of three dried red chiles, but that's the only alteration I made.
Most Goan cuisine is seafood based. They use kokam, a sour fruit in their dishes. In this curry, tamarind is used instead of kokam; the two flavors are similar. Chile is an important Goan spice and was introduced to the area by the Portuguese.
The ingredients are 1/2 teaspoon red chile flakes, 1/4 cup coconut flakes, 1 1/2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 1 inch piece fresh ginger, 4 garlic cloves, 1 tablespoon tamarind paste, 1 tablespoon neutral oil, 1 small onion, 2 jalapenos, 1 pound deveined and shelled shrimp, 1 tablespoon cider vinegar, and salt.
In a dry skillet, I added the red chile flakes, coconut, coriander, and cumin.
Over high heat, I toasted the spices and coconut until they were fragrant and the coconut was brown. I stirred constantly. It took about a minute.
I added the tamarind, ginger, and garlic into a blender.
I added the toasted coconut mixture and 1/2 cup of water to the blender.
I blended the ingredients until they were pureed.
I chopped up the onion and jalapenos. I removed the seeds from the jalapenos, but I wish I had kept a few of them.
I sauteed the onions and jalapenos in oil until the onions were golden.
I added the puree and brought the mixture to a boil. I simmered the curry for 10 minutes. I added a little water.
I added the shrimp and cooked it for another two minutes. I didn't want to over cook the shrimp. I added salt and vinegar.
It was aromatic and a little spicy. There was so much depth of flavor with the spices and aromatics.
Despite having lighter ingredients, it was substantive and satisfying.
I would make this for the smell alone. Luckily the flavor is outstanding as well.
I'll make this recipe again, and I think you should give it a try too!