vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Goan Shrimp Curry

SOYA CHUNKS & GONGURA CURRY

Soya Chunks & Gongura Curry

This is a very healthy dish which is not very difficult to make. It goes very well with ...

Khoya Paneer Mutter

Khoya Paneer Mutter

It is a vegetarian fare from Banaras made with three main ingredients khoya, green peas a...

CHICKEN KORMA RECIPE

Chicken Korma Recipe

Chicken korma is a dish originating in South Asia or Central Asia which is made with yogu...

Bharvan bhindi

Bharvan Bhindi

Bharvan Bhindi is a simple way of relishing the okra or lady's finger with stuffed spices...

GREEN COCONUT PAYA

Green Coconut Paya

The hot and spicy paya curry is laden with the rich taste of coconut, masalas and onion i...

Indian mango Relish Aam kairas

Indian Mango Relish Aam Kairas

Cooked raw mango pieces simmered in a sweet and spicy coconut sauce. Kairas is a combinat...

Goan Shrimp Curry Recipe, Sadari Sabji, How To Make Goan Shrimp Curry Recipe

Goan Shrimp curry, an scrumptious seafood delicacy influenced from the Portugal cuisine. Coconut milk, rice and chillies are main ingredients of Goan delicacies which are often spicy and gives an intense flavor to the soft shrimps.

Goan cuisine includes native meals well-known in Goa. Goan meals are really distinct from the meals of other locations which is related to its vibrant and various cultural traditions. A lots of Goan recipes like Prawn balchao and Sorpotel are very well recognized and appreciated all over the world.

 

The four hundred years of Portuguese colonialism and also the Islamic rule that preceded the Portuguese.  Numerous Cath... Read More..

About Recipe

Royallu koora, Eral Kuzhambu, Chingri torkari

How to make Goan Shrimp Curry

(95 ratings)
130 reviews so far
Prep time
25 mins
Cook time
30 mins
Total time
55 mins
Goan Shrimp Curry
Author : Vahchef
Main Ingredient : Shrimp
Servings : 4 persons
Published date : December 28, 2018


Ingredients used in Goan Shrimp Curry
• Shrimp - 500 grams.
• Grated coconuts - 1 cup.
• Onion - 1 0.
• Green chilli - 3 numbers.
• Red chilli and cumin seeds soked - 2 numbers.
• Salt - as per taste 0.
• Coriander powder - 1 tablespoons.
• Garamasala powder - 1/2 teaspoons.
• Turmeric powder - pinch 0.
• Pepper powder - as per taste 0.
• Sugar - pinch 0.
• Chopped tomatoes - 2 numbers.
• Coriander leaves - 1 bunch.
• Mustard seeds - pinch 0.
• Ginger garlic paste - 1 tablespoons.
• Oil - 1 tablespoons.
• Whole garamasala dry - 2 numbers.
Method:
  1. Heat oil in a heavy pan add garam masala whole, add chopped onions, salt and cook till they are golden brown.
  2. Add turmeric, ginger garlic paste and the ground mixture. (ground mixture-red chilli and cumin soaked in vinegar and warm water(little) chopped tomatoes, grated coconut, mustard, shrimp and make fine paste) add coriander pwdr, pepper pwdr and cook till oil ozzes out
  3. Add water to the consistency of the gravy you need and add shrimp and cook for 7-10 min. add pinch of sugar add gr chillies and check seasoning.
  4. Finish off with coriander leaves enjoy with a bowl of rice.





Cooking with images Sadari Rassa , Shrimp rasdar, Sigadi saaru





Articles


Goan cuisine includes native meals well-known in Goa. Goan meals are really distinct from the meals of other locations which is related to its vibrant and various cultural traditions. A lots of Goan recipes like Prawn balchao and Sorpotel are very well recognized and appreciated all over the world.

 

The four hundred years of Portuguese colonialism and also the Islamic rule that preceded the Portuguese.  Numerous Catholic recipes are generally much like or variations of the Portuguese alternatives both in naming or their usage of ingredients. The Portuguese unveiled potatoes, tomatoes, pineapples, guavas, and cashews from Brazil to Goa and so India. The chili pepper is an essential part of Goan delicacies.

 

The delicacies of Goa are affected by its Hindu, is especially lacto-vegetarian. Hindu food primarily makes use of significantly less heat, jaggery for sweetening and tamarind and kokum for souring. It makes use of asafetida, fenugreek, curry leaves, mustard, and urad dal. It's not extremely spicy; less onion and garlic are utilized. In addition, it consists of more fresh vegetables, for example lentils, pumpkins, gourds, bamboo shoots, roots, and so on. It's much less oily and also the moderate of cooking is coconut oil.

 

Rice, seafood, coconut, veggies, meat, pork and local seasonings are among the primary ingredients in Goan delicacies. The region is situated in an exotic environment, meaning that spices and tastes are intensive. Usage of kokum is yet another unique characteristic. Goan meals are regarded as imperfect without fish. It's just like Malvani or Konkani delicacies.

 

The food is mainly seafood-based; the staple foods are rice and fish. Kingfish (vison or visvan) is regarded as the popular delicacy. Other seafood consists of pomfret, shark, tuna, and mackerel. Among the list of shellfish are crabs, prawns, tiger prawns, lobster, squid, and mussels. Goa really attracts non-vegetarian meat lovers.

 

Goa’s most popular sweet is Bebinca. This sweet is a multi-layered cake made out of egg, coconut milk, sugar and ghee. Cooking an ideal bebinca is regarded as an art form. Lots of endurance is required during the time of its planning because the next layer are only able to be added in after the earlier layer has been cooked. This is often eaten cold or hot and it is customarily offered at Christmas.

 

The food of Goa is a delectable expression of their historical background and heritage. Traditional Goan food is among the largest factors tourists flock to this wonderful state. It is spunky; it offers personality and it is significantly addictive!



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

jasady24 Posted on Tue Dec 21 2010

yummy , too gud.

Reply 0 - Replies
profile image

midhat rizvi Posted on Wed Jan 19 2011

OMG.........................looks amazing

Reply 0 - Replies
profile image

Ramya Srinivasan Posted on Sun Jan 23 2011

thank you chef for sharing your secrets... i will surely try this out.

Reply 0 - Replies
profile image

Vaibhav Shinde Posted on Wed Feb 02 2011

Chef, the grinding shrimp with Masala was master trick, came out really good, I did not have Vinegar still tasted superb..Thank You !!

Reply 0 - Replies
profile image

amyourgopi Posted on Sat Feb 05 2011

Vah reh vah

Reply 0 - Replies
profile image

Hemant Samtani Posted on Wed Feb 09 2011

I like the way he says "NICE" great video though :)

Reply 0 - Replies
profile image

Gita Ganesan Posted on Thu Feb 10 2011

Many thanks for giving us this receipe.....it came out extremely good...

Reply 0 - Replies
profile image

ailse491 Posted on Fri Feb 18 2011

going to try this tonight thank you for the tip

Reply 0 - Replies
profile image

nawkturn Posted on Sat Feb 26 2011

dude.. its a huge hit with our party. i am proud that you are from Andhra too.

Reply 0 - Replies
profile image

ailse491 Posted on Thu Mar 10 2011

this turned out great as usual thanks chef u rock

Reply 0 - Replies
profile image

Think533 Posted on Mon Mar 21 2011

can someone pls tell me how much vinegar to use for soaking the chilli and cumin

Reply 0 - Replies
profile image

friday910 Posted on Tue Apr 05 2011

It turned out just awesome. I made a shrimp curry first time in my life and got complimented by a Goanese! Adding shrimp to the masla made a real difference. Thanks !!!

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter