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Goan Masala Shrimp Curry

Chef Ty Kotz

Servings

2-4

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.

Goan Masala Shrimp Curry

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 

  • ¼ 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)

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  • Cooked Basmati or other white rice 

  • 1 green chili, sliced thin

  • ¼ cup fresh cilantro, sliced thin

  • ½ fresh lime

Directions

  1. Prep all ingredients. Season shrimp with salt and pepper. Let sit.

  2. 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. 

  3. 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.

  4. 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.

  5. Serve immediately over rice. Garnish with cilantro, chilies and a squeeze of lime juice. 
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