Goa Seafood Curry

Goa-Seafood-Curry-Spry
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  • Yield: 8 servings

Enjoy served with a sizable helping of steamed rice!

Ingredients

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

Instructions

Masala Paste:

  1. 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.
  2.  In a deep skillet or large saucepan, heat oil over medium-high heat. Add onions and sauté until golden, 6 to 8 minutes.
  3. 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.
  4. Stir in coconut milk and salt. Cover and bring to a boil. Simmer for about 5 minutes.
  5. 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.
  6. Serve hot with plain boiled rice, lemon wedges and Cachumber Salad.

Cachumber Salad:

  1. 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.

Excerpted from Easy Indian Cooking, 2nd Ed. by Suneeta Vaswani © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission