Goan Sunkattam Koddi (Shrimp Curry)
February 8, 2015
A mouth watering and fiery coconut based curry that is completed by the addition of succulent shrimp. A truly satisfying Goan dish.
Cuisine
Goan
Course
Main Course
Serves
6
Method
Stovetop
Difficulty
Hard
Cook Time
2 hour(s)
- Cuisine Goan
- Course Main Course
- Serves 6
- Method Stovetop
- Difficulty Hard
- Cook Time 2 hour(s)
Ingredients
shrimp (peeled and deveined)
1/2 kilogram
red kashmiri chilies
15
garlic flakes
12
onion
2
ginger/garlic paste
1 teaspoon
desiccated coconut
1 cup
coriander seeds
2 tablespoon
cumin
1 teaspoon
turmeric powder
1 teaspoon
tamarind (soak in 1/4 cup water)
1 teaspoon
chicken stock cube (maggi)
1
coconut milk
1 cup
green or red chilies (fresh)
2
salt to taste
Instructions
1. Prep your spices to save time while cooking.
2. Marinate the shrimp for 1/2 hour with Ginger/Garlic paste and salt.
3. Grind the Coconut, Kashmiri Chilies, Garlic, Coriander, Cumin and Turmeric to a thick paste.
4. Saute the chopped onions and add the chicken stock cube when the onions are almost fully cooked.
5. Add the spice paste to the onions and fry for a few minutes.
6. Add the shrimp along with a cup of water and let cook for around 10 minutes.
7. Strain the tamarind and add it to the curry along with a cup of coconut milk. Cook for an additional 5 minutes or so.
8. Serve hot with steamed rice. Enjoy!
HEY THERE!