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
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Bhakta bdr Shahi
[email protected]This curry is a bit time-consuming to make, but it's worth the effort. The flavors are incredible!
Nor Elsayed
[email protected]I'm not a fan of tamarind, but I was surprised to find that I really liked it in this curry.
Victor barbosa
[email protected]I'm allergic to coconut milk, but I was able to substitute it with almond milk and the curry still turned out great.
Azmat khan Azamat
[email protected]This is the best prawn curry I've ever had. The flavors are incredible and the prawns are cooked to perfection.
Walka Bout
[email protected]I made this curry for a potluck and it was a huge hit. Everyone loved it!
Tanchhohang Limbu
[email protected]I'm a beginner cook and this recipe was easy to follow. The curry turned out great and I'll definitely be making it again.
Lufuno Matshivha
[email protected]I followed the recipe exactly and the curry turned out perfectly. It was so easy to make!
Derek Swann
[email protected]I love that this curry is not too heavy. It's perfect for a light lunch or dinner.
Caden sasman Sean
[email protected]This curry is a bit spicy, but in a good way. The heat is balanced out by the coconut milk and tamarind.
Lee Muller
[email protected]I've never had Goan cuisine before, but this curry made me a fan. It's so unique and delicious.
mdrx md
[email protected]The flavors in this curry are incredible. I love the combination of coconut milk, tamarind, and spices.
Ab Shah
[email protected]This curry is a great way to impress your guests. It's easy to make and always a crowd-pleaser.
Sonu King
[email protected]I'm not usually a fan of seafood, but this curry changed my mind. The prawns were so flavorful and the sauce was delicious.
Sipho Sithole
[email protected]This prawn curry was a hit at my last dinner party. Everyone raved about the rich, creamy sauce and the perfectly cooked prawns.
JEra Newton
[email protected]I've made this Goan Jingha Curry countless times and it's become a family favorite. The flavors are incredible and the prawns always come out perfectly tender.