Goan Masala Shrimp Curry
Ty Kotz is the chef/owner of Interactive Home Cooking in Charleston, South Carolina. He worked with Floyd for over a decade at Tabla in New York City and says this recipe reflects Floyd's love for marrying Indian flavors with beautiful local ingredients.
1 lb medium shrimp, peeled and de-veined
2 cups chicken or shrimp stock or water
1 can (13.5 oz) unsweetened coconut milk
1 large white onion, sliced thin
1 red bell pepper, seeded and sliced thin
1 2-inch piece fresh peeled ginger, chopped
4 cloves garlic, chopped
1/4 cup FC + B&B Goan Masala
2-3 Tbsp cooking oil (or ghee)
2 Tbsp kosher salt
2 Tbsp sugar
Black pepper to taste
1 qt shishito peppers, whole (optional)
Cooked Basmati or other white rice
1 green chili, sliced thin
1/4 cup fresh cilantro, sliced thin
1/2 fresh lime
Prep all ingredients. Season shrimp with salt and pepper. Let sit.
Heat a 4-5 quart high-sided pot or casserole on high heat. Add 2 Tbsp oil or ghee. When oil is hot, add onion and bell pepper. Stir. Add a little bit of salt. When onions are just soft and slightly translucent, add garlic and ginger. Reduce to low heat and cook another 2 minutes.
Add Goan Masala. Stir — do not let it stick! Add a little more oil or ghee if necessary. Stir and cook another 30-45 seconds until fragrant.
Add coconut milk and stock or water. Raise heat to medium/high, bring to a simmer, and reduce heat to low. Add salt and sugar. (If using shishito peppers, add those now and simmer for 5-7 minutes.) Add shrimp and cook for 2 minutes.
Serve immediately over rice. Garnish with cilantro, chilies and a squeeze of lime juice.