No household in Goa is complete without this dish. My family originally comes from this state, which was occupied by the Portuguese for over 700 years. A family recipe and favorite, I used to beg my mom to make it all the time for me. Because I like mine extra tangy, mummy would add extra tamarind to it. The curry would be poured over steaming hot rice. I would wolf it all down with mango pickle in brine.
- 2 tbsp. coriander powder
- 2 tbsp. red chili powder
- 8-10 peppercorns
- 2 tbsp. cumin powder
- 1 tsp. turmeric
- 1tsp. canola oil
- 1tsp. coconut oil
- 1 big chopped red onion
- 2 tbsp. chopped ginger
- 2 tbsp. chopped garlic
- 2 chopped tomato
- 5 curry leaves (found at Indian store)
- Ground spice mix (see above)
Add to curry puree
- 2 cans Thai Kitchen coconut milk
- 1 tbsp. tamarind concentrate
- 3-4 kokum (found at Indian store) OR juice of ½ a lemon OR 2 tbsp. vinegar
- 1 bag of frozen OR 1/2lb. of fresh okra
- 1/2 lb. shrimp
- Fry chopped onions, ginger and garlic till softened in canola oil mixed with coconut oil.
- Add tomatoes to the onion-ginger-garlic mix and fry until soft
- Add the powdered spices. Mix it all up and fry for 2 mins or so.
- Now add the onion-tomato mix along with the coconut milk into a blender / food processor and puree it. This puree will be thick.
- Pour the puree back to the same pan and water as per desired consistency.
- Add tamarind concentrate in hot water and kokum or lemon juice or vinegar.
- Let the curry simmer for about 15 mins.
- Then add the okra and additional water if required. Let it cook for about 10 to 15 mins. You want the okra to cook before you add the shrimp, but not get too mushy either.
- After the okra has cooked, add the shrimp last as it does not take too much time to cook.