Best 2 Goa Jingha Curry Aka Goan Prawn Curry Recipes
Goa jingha curry, also known as Goan prawn curry, is a flavorful and aromatic seafood dish that originates from the coastal state of Goa in India. This delectable curry is a staple in Goan cuisine and is loved for its rich, spicy, and coconut-based gravy. The use of fresh prawns, a variety of aromatic spices, and the addition of coconut milk imparts a unique and authentic taste to this dish. Whether you're a seafood enthusiast or simply seeking a taste of Goan culinary delights, this article will guide you through finding the best recipe to prepare a mouthwatering goa jingha curry that will tantalize your taste buds and transport you to the vibrant shores of Goa.
Here are our top 2 tried and tested recipes!
GOA JINGHA CURRY AKA GOAN PRAWN CURRY
This is spice that is moderate by my terms and moderate by eaters of seriously authentic indian food. If you're sensitive to spice...be careful as you add the jalapenos because you might be sensitive to the red chiles. My way: 6 whole red chiles, soaked in oil, added to recipe but removed before serving. I use 1-3 whole jalapenos or 1-2 jalapenos and a habanero...but I'm brave! Also works for chicken, beef, lamb etc! I only use about a pound or two of shrimp because I like a heavy sauce. If you're serving for commercialized indian appetites, you may want to blend the entire sauce. I like to simmer it first, blend it, then add the red chiles and shrimp. You can also drain off half of the sauce after cooking and blend it briefly. Your choice!
Provided by GoldsmithLissa
Categories < 4 Hours
Time 1h30m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes. Strain through a coarse sieve; discard the seeds.
- Meanwhile, in a small skillet, combine the peppercorns, dried red chiles, coriander seeds, cumin seeds and cinnamon and toast over moderate heat until fragrant, 1 minute. Transfer to a spice grinder to cool. Grind to a fine powder.
- Heat the oil in a large enameled cast-iron casserole. Season the shrimp with salt and pepper. Add half of the shrimp to the casserole and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a plate and repeat with the remaining.
- Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
- Stir the water and the strained tamarind pulp into the casserole. Return the shrimp to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Transfer the shrimp to a plate. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper. Return the chicken to the sauce. Simmer the chicken until heated through before serving.
Nutrition Facts : Calories 398.1, Fat 21.4, SaturatedFat 11.9, Cholesterol 239, Sodium 1101.2, Carbohydrate 25, Fiber 3, Sugar 14.2, Protein 29.6
GOAN PRAWN CURRY
This prawn (shrimp) curry with okra is a staple of Goan cooking. It is served hot over white rice.
Provided by Anonymous
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Peel, devein, and rinse prawns. Rub with a generous amount of salt.
- Combine coconut, chile peppers, garlic, coriander seeds, and peppercorns in a food processor and process to a paste (masala).
- Heat oil in a saucepan. Add onion and saute until browned, about 5 minutes. Add masala along with turmeric powder and stir-fry for 1 minute. Add water and bring to a boil.
- Add shrimp and okra. Cover and simmer until prawns and okra are cooked, about 5 minutes. Add kokum and turn up the heat to bring to a boil again.
- Turn off heat and let it stand for a few minutes until curry has thickened.
Nutrition Facts : Calories 167.5 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 8.1 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 4.4 g, Sodium 146.7 mg, Sugar 7.2 g
Tips:
- Use fresh prawns: Fresh prawns have a sweeter flavor and a more tender texture. If you can't find fresh prawns, you can use frozen prawns, but make sure to thaw them properly before cooking.
- Marinate the prawns: Marinating the prawns in a mixture of spices and yogurt helps to tenderize them and add flavor. You can use a variety of spices, but some common choices include turmeric, cumin, coriander, and chili powder.
- Cook the prawns properly: Prawns cook quickly, so it's important not to overcook them. Overcooked prawns become tough and rubbery. Cook them for just a few minutes, or until they are pink and opaque.
- Use a good quality coconut milk: Coconut milk is an essential ingredient in Goan prawn curry. Make sure to use a good quality coconut milk that is thick and creamy. You can find coconut milk in most grocery stores.
- Serve the curry with rice or bread: Goan prawn curry is typically served with rice or bread. Rice is the traditional accompaniment, but you can also use naan or roti. You can also serve the curry with vegetables, such as steamed broccoli or cauliflower.
Conclusion:
Goan prawn curry is a delicious and flavorful dish that is easy to make at home. By following these tips, you can make a curry that is sure to impress your family and friends. So next time you're looking for a quick and easy weeknight meal, give Goan prawn curry a try. You won't be disappointed!
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