|Goan Sunkattam Koddi (Shrimp Curry)|
A mouth watering and fiery coconut based curry that is completed by the addition of succulent shrimp. A truly satisfying Goan dish and a huge favourite in my home. This is an old and very popular recipe that I recently updated with a new image using my grandmothers coconut shell spoon (dhovlo) as a prop. It makes it that much more special for me.
1/2 kilogram shrimp (peeled and deveined)
15 red kashmiri chilies
12 garlic cloves
1 teaspoon ginger/garlic paste
1 cup desiccated coconut
2 tablespoon coriander seeds
1 teaspoon cumin
1 teaspoon turmeric powder
1 teaspoon tamarind (soak in 1/4 cup water)
1 chicken stock cube (maggi)
1 cup coconut milk
2 green or red chilies (fresh, slit in half)
salt to taste
4. Saute the chopped onions and add the chicken stock cube and fresh chilies when the onions are almost fully cooked.
7. Strain the tamarind and add it to the curry along with a cup of coconut milk. Cook for an additional 5 minutes or so.