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On a recent trip to Goa, this writer met up with an interesting personality – a chef who re-creates traditional Goan recipes with subtle twists. We don’t know his full name; he introduced himself simply by saying “Call me Eddie”. Well, Chef Eddie made us an awesome Shrimp Curry – but instead of using coconut oil or vegetable oil, he creatively used Mustard Oil! Here’s his recipe – an eclectic blend of South Indian and traditional Portuguese culinary styles.
The ingredients that you will require are:
Shrimps:1 Kg, medium-sized (peeled and deveined)
Mustard Oil: 2 tablespoon
Mustard Seeds: 1 tablespoon
Bay Leaf: 1
Cinnamon: One 2-inch stick
Cloves: Half a teaspoon
Cardamom: 10 pods
Garlic (minced): 2 tablespoon
Ginger (minced): 2 tablespoon
Tomato puree: 120 ml
Coconut milk: 250 ml
Onion: 1, medium-sized (finely sliced)
Curry Powder: 2 tablespoon
Red Chilli Powder: 1 teaspoon
Lemon juice (fresh): 1 tablespoon
Coconut flakes: 2 tablespoon
Salt: to taste
Method:
Heat the Mustard Oil in a pan, on medium heat. Add the Mustard Seeds, Cloves, Cinnamon, Cardamoms and Bay Leaf; fry lightly until the spices are gently toasted. Your nose will tell you when this is done – the rich aroma of fresh spices will waft through the air and fill your kitchen.
Next, add the ginger and the garlic, and continue frying for another minute or so. Then add the onions and cook till the onions turn golden brown.
Now add the red chilli powder and the curry powder, and cook for a minute or two. Then add the coconut milk and the tomato puree – keep cooking and stirring till you can see the Mustard Oil separating from the tomato puree-coconut milk mixture.
Add around 500 ml of water along with salt; then turn the heat up and bring the mixture to a boil. Lower the heat and let the dish simmer, stirring at regular intervals till the gravy becomes slightly thick (like a sauce).
Turn the flame up to medium and add the shrimps. Stir thoroughly to ensure that the shrimps mix well with the gravy. Cook till the shrimps are done. Finally, add the lemon juice and give the mixture one last, good stir.
Pour your Goan Shrimp Curry into a serving dish and garnish it with coconut flakes. Serve hot. This dish is best eaten with steaming hot rice.
