Goa Seafood Curry
- Yield: 8 servings
Enjoy served with a sizable helping of steamed rice!
- Masala Paste
- 12 whole dried red Indian chiles, half with seeds removed
- 2 green chiles
- 15-18cloves garlic
- 1 piece peeled gingerroot, 1 1/2 inches long
- 2teaspoons cumin seeds, freshly toasted
- 2teaspoons poppy seeds
- 1teaspoon turmeric
- 1/4cup raw cashew nuts
- 1/4cup white vinegar
- 2tablespoons oil
- 4cups finely chopped onions
- 1can coconut milk
- 2 1/2teaspoons salt or to taste
- 2pounds medium shrimp, peeled and deveined
- 1pound catfish, halibut, red snapper, or any similar fish, skinned and cut into 3-by-2-inch pieces
- 4 to 5tablespoons lime or lemon juice
- lemon wedges, for garnish
- Cachumber Salad
- 1 chopped ripe tomato
- 1medium chopped onion
- 2 thinly sliced green chiles
- juice of one lime or lemon
- In a blender, combine red and green chile, garlic, ginger, cumin and poppy seeds, turmeric, cashews, vinegar and 5 to 6 tbsp (75 to 90 mL) water. (Do not use a food processor.) Blend to a paste. Set aside.
- In a deep skillet or large saucepan, heat oil over medium-high heat. Add onions and sauté until golden, 6 to 8 minutes.
- Add spice paste and mix well. Reduce heat to medium-low and sauté, stirring frequently, 6 to 8 minutes. If necessary, deglaze pan with 1 tbsp (15 mL) water at a time to prevent sticking.
- Stir in coconut milk and salt. Cover and bring to a boil. Simmer for about 5 minutes.
- Increase heat and add shrimp and fish. Allow gravy to come to a boil again and reduce heat. Cover and cook until shrimp are opaque and fish flakes when tested with a fork, 8 to 10 minutes. Do not overcook. Stir in lime juice. Remove from heat and let stand, covered, for 15 minutes before serving to allow flavors to infuse seafood.
- Serve hot with plain boiled rice, lemon wedges and Cachumber Salad.
- In a bowl, combine 1 chopped ripe tomato, 1 chopped medium onion, 2 thinly sliced green chiles, and juice of 1 lime or lemon. Refrigerator for at least 1 hour or for up to 6 hours.