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.

Chilli squid/Calamari

Ingredients:
2 small squid about 8" long, cleaned and washed.
5 dried red chillies
12 cloves of garlic finely chopped.
3 teaspoons olive or vegetable oil.
Salt
Pepper

Slice the squid into circles of about 1/2 thick. Heat the oil and fry the red chillies and garlic till light brown. Add squid and saute for about 7 minutes till opaque. Add salt and pepper to taste. This tastes wonderful with cold beer on a hot day.

Prawn Balchao

Goan Prawn Balchao
Ingredients for a generous 4 helpings:

Make a paste of the following:

1 pod of garlic, peeled.
3 "fresh ginger, cleaned and grated
15 whole dried red chillies
4" dalchini / cinnamon
15 green elaichi/ cardomom
15 lavang / cloves
1 tsp whole black peppercorns
1 tsp jeera/ cumin seeds
1/2 cup malt vinegar.

1 kg prawns, shell, devein and wash well.
Vegetable Oil
1 cup onions, chopped
1 cup tomatoes chopped
1 sprig of fresh curry leaves (or a tbsp dried leaves)
2 tsp sugar
Salt

Heat oil and deep fry the prawns for a few minutes...not more than 3 -4 minutes, till they change colour. Take out and set aside.
Remove some of the oil and leaving about three tbsps fry the onions until well browned.
Now add the chopped tomatoes and stir well till softened. Add the paste and saute till the oil seperates from the paste.It gets a light shine.
Return the prawns to the kadhai,/pan add curry leaves and sugar, stirring well. Now add salt to taste.
Serve with steamed rice . This tastes delicious with chapathi or any crusty bread as well.