GOAN SHRIMP CURRY

serves 4

1 lb 2 oz/1 kg jumbo shrimps

1 cup canned coconut milk

2 tbsp desiccated coconut

2 onions

1 tsp garam masala

2 tsp garlic-ginger paste

1 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

2 dried red chilies (optional)

½ tsp chili powder

1 cinnamon stick

2 cardamom

2 whole cloves

2 bay leaves

4 tbsp vegetable oil

1 tsp sugar

black pepper, salt,  to taste

fresh cilantro leaves to garnish

• Shell and devein the shrimps, then set aside until required.
• Chop 1 onion and grate the other one.
• Heat the oil in large pan.
• Add garam masala and cook over low heat, stirring constantly for 1 minute or until it gives of its aroma.
• Add the chopped onions and cook, stirring occasionally for 5 minutes or until gold.
• Stir in the grated onion, turmeric, cinnamon, cardamoms, chili powder, cloves, and bay leaves and cook stirring constantly for few minutes.
• Stir in half coconut milk, desiccated coconut and sugar and season with salt to taste.
• Add the shrimps and cook, stirring frequently for 7 minutes or until they change color.
• Stir the remaining coconut milk and bring to a boil.
• Taste and adjust seasoning, if necessary.
• Serve immediately with rice, garnished with cilantro.