Learn authentic Indian cooking with American Masala by Suvir Saran, including recipes like Savory Indian Crêpes with Tomato-Shallot Chutney (Cheelas); Goan-Style Shrimp Curry; and Chicken-Chickpea Harira.
Each region of the western coast of India has its own favorite shrimp curry, with no two cooks-even those who live on the same block-ever making the same recipe or revealing their family's secret. This recipe is inspired by a wonderful version that I had at a friend's home in Goa. Sambhaar, especially when homemade, gives the sauce an amazing depth of flavor. There are times when I crave just the sauce of this curry so I make it without the shrimp and eat it with lots of rice.
For The Marinade
For The Sauce
To make the marinade, place all of the ingredients in a gallon-sized resealable plastic bag. Add the shrimp, toss to coat, and refrigerate.
Set 1/2 cup of water next to the stovetop. Heat the oil with the curry leaves (if using) and chiles in a medium pot over medium-high heat until the curry leaves start to sizzle, 1 to 2 minutes. Add the ground peppercorns and cook for 1 minute longer. Stir in the ginger, onion, and salt and cook, stirring often, until the onion is browned, about 8 minutes, sprinkling with water and stirring whenever the onion and ginger begin to stick to the bottom of the pot.
Add the garlic, coriander, and turmeric and cook until the garlic is fragrant, about 1 minute. Reduce the heat to medium-low and add the tomatoes to the pot. Cook, stirring and scraping the browned bits up from the sides and bottom of the pot, for 1 minute. Increase the heat to mediumhigh and simmer for 5 minutes, stirring often. Stir in the Sambhaar and cook for 1 minute, and then pour in the coconut milk and 1/2 cup of water. Bring to a boil and add the shrimp and any accumulated juices. Bring to a simmer and cook until the shrimp are curled and opaque, about 2 minutes. Stir in the cilantro and serve.
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This page created February 2008
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