Food is indeed a reflection of a region’s unique geography, culture and lifestyle. The cuisine of Goa is the very definition of this wonderful culinary tradition. Famous for its distinctive dishes, Goan food is a delicious combination of exotic Indian spices and traditional Portuguese cooking styles. It is old world fusion cuisine at its finest.

Goa is a serene and tranquil oasis located on the southwest coast of India in the Konkan region. Its cuisine is characterized by the abundance of fresh seafood and succulent coconuts.

My family ancestry originates from Goa, as does my love for seafood. The recipe I have provided below is a wonderful addition to any Indian meal.


TANGY SHRIMP IN COCONUT CURRY

Yield: 4 servings

Ingredients:

1½ pound of large shrimps (tail on, peeled and de-veined)
1 cup of shallots (finely sliced)
1 tbsp of fresh ginger (finely minced)
1 tbsp of garlic (finely minced)
1 tbsp of green chilies (finely minced)
8-10 fresh curry leaves
½ tsp of red chili powder (add to taste)
½ tsp of turmeric
½ tsp garam masala
½ tsp of cumin powder (seeds should be lightly toasted & finely ground)
1 tsp of coriander powder (seeds should be lightly toasted & finely ground)
Salt and freshly ground black pepper to taste
1 cup of coconut milk (light variety may be used)
juice of 1 lime
2 tbsp of canola or vegetable oil
4 tbsp fresh cilantro leaves (finely chopped for garnish)

METHOD:

Heat the oil in a large skillet or saute pan over medium-high heat until hot. Add the shallots and saute for 2-3 minutes until slightly golden in color. Then add the ginger, garlic, green chilies and curry leaves; continue to saute for an additional 2-3 minutes. Next add all the spices (red chili powder, turmeric, garam masala, ground cumin & ground coriander powder). Add the shrimp and stir-fry until they lose their pink color. Stir in the coconut milk and reduce the heat to medium-low. Season with lime juice, salt and pepper. Simmer for 3-4 minutes until the curry is just heated through. Garnish with fresh cilantro and serve with fragrant jeera rice or saffron pulao.