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Sanjeev Kapoor´s Goan Shrimp Curry

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Margi Cintrano View Drop Down
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    Posted: 22 February 2013 at 15:43

India´s celebrity Chef Sanjeev Kapoor has a daily tv show that has 500 million viewers in 120 countries as well as 150 cookbooks and 20 restaurants ...


Kapoor and his wife Alyona love Goa Beach, which is south of Mumbai, and resembles Lisbon, Portugal; as it was founded by Vasco da Gama, and houses the Saint Francisco Cathedral. Cafés in Goa are called Café Lisboa, Café Sintra etcetra ... 
Here is his Goan Shrimp Curry ...

 

goan shrimp curry ...

3 dried red chili peppers or red chili flakes

1/4 cup of dried unsweetened coconut flakes

1 1/2 tsps. coriander seeds

1 tsp. cumin seeds

1 inch piece of fresh ginger peeled and grated

4 garlic cloves minced

1 tsp. tamarind pulp concentrate Or: 1 tblsp. fresh lemon juice

1 Tblsp. vegetable oil 

1 small onion diced

2 jalapeños or similar halved lengthwise

1 pound shelled and deveined jumbo shrimp

1 tblsp. cider vinegar or malt

salt to taste

 

1) In a large skillet, cook the dried chili peppers with coconut, coriander and cumin over moderate heat, shaking the skillet until the coconut turns golden, 1 minute. Then, remove the ingredients and place in blender. Add the ginger, garlic, tamarind pulp and 1/2 cup chilled water and pureè ...



2) In same skillet, heat the oil; and add the onion, and jalapeños, and cook over moderate heat until onion is golden about 2 1/2 mins.

3) add the pureè and bring to boil

4) Add the shrimp and cook over low simmer stirring with wooden spoon or wooden spatula until just coral pink

5) About 2 mins. on the shrimp; 1 minute per side

6) Now season with salt and serve immediately

Can work nicely with Basmati Rice ...

Enjoy;

Margi.  
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MarkR View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2013 at 14:02
So, Margi, the spices in the recipe make the "curry"? I know there are many different curries. This is the first recipe I have seen without a specific curry being added. I'm not questioning the recipe or you, just trying to learn if that is what is going on.
Sounds really good!
Thanks
Mark R
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2013 at 14:32

Mark, Good Evening,

 
I appreciate your interest ... Let me answer your enquiry.
 
Let me kick off with, my younger daughter Nathalia, is a gemologist appraiser of precious and semi precious gem stones and travels frequently to India, Hong Kong, and Israel. Thus, she had sent me the cookbook of the well known Chef, who has passed on ...
 
Here is what Nathalia has told me:
 
Curries, that is the blend of spices, which make up a curry spice; are similar to any other family, restaurant or ancient tradition; everyone has their blend !!!  
 
Curries are actually a a creation of an array of spices and herbs ... OF COURSE ENCHANTING TOF INDIA, and thus dishes are created to savor to mysteries of taste, aromatic fragrance and sentiment. 
 
Ismail Merchant was a celebrated chef, film director and cookbook author during his time, and was well known in Paris, India, the USA, and the UK  ... He was quite adventurous, and from his childhood, India was a great sensory image; fragrance, flowers, landscape and he created his own curries from a vast array of ancient herbs, spices and floral. He loved to entertain and cook in his spare time ... AT the age of 20, he begain to study in NYC and worked at a restaurant !
 
He had great culinary prowess ... He was driven with passion to incorporate his native indigenious products and was a very artistic passionate soul.
 
To get back to your enquiry; curry is not curry powder --- that mustard yellow ground group of spices in a jar ... It is composed of approximately 50 different Indian spices ...
 
The foriental, the fruity, the piquant, the mildly entwined bergamot, the hesparide form of fragrance and seductiveness ... The jasmine, the geranium, and a vast array of spices, piquant and sweet and fragrances carefully combined for each dish.
 
I could suggest, if you are interested in making a combination, that your palate would truly enjoy;
I would start with some profound research on www.ehow.com
 
Since Indian people in general speak English quite well; though with a different intone, and stress on pronounciation; Researching curry powder recipes should be relatively easier than reading foreign tongues ...
 
Green chili pepper
Garlic
Ginger
salt
black pepper ( from India )
coriander
fennel seed
saffron Indian
lemon
rose and orange flower waters
cardamom pods
cumin
lemon
green and black peppercorns
salt
sugar
mango dried
vanilla
Cayenne
chili peppers
mustard seeds
tamarind ( west african natively )
 
** VASCO DA GAMA, the Portuguese explorer, discovered Goa, and was quite transcultural in his importing of spices to Venezia, Italia, Portugal, the Portuguese African former colonies and Brazil ... and those Ports in between.
 
 
I believe these are just some of the 50 ingredients which constitute a curry according to my knowledge.
 
Kind regards.
Margi.
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2013 at 14:50
So the ingredients in the recipe do form the "curry".
Thank you.
Mark R
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2013 at 14:55
Mark,
 
There are approximately 50 to 60 traditional spices, florals, roots, ground seeds, and assorted pepper corns and chili peppers that form a curry ...
 
I have never prepared a home made curry spice; however, as mentioned above my daughter Nathalia travels to Mumbai, every 3 to 4 months ... and has dear Indian friends she had met at Gemology Institute in San Diego, California ... Thus, she is well versed in Indian cuisines ... She loves Goa ... the weather is incredible ... It houses the oldest Cathedral, San Francisco in Asia ... early 1500s - Vasco da Gama ...
 
I would definitely do some research and let me know what you turn up with ... I shall ask Nathalia, if she could enquire about one of her professional colleague´s Mothers -- for a home made curry combination ...
 
Have nice wkend.
Margi.
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2013 at 15:06
Mark,
 
I had just taken a peak at:
 
www.enwikipedia.org ( each region has another list of ingredients for their specific curry ) and there are dry and moist curries ...
 
www.spicytreats.net ( the curry Masala houses 11 ingredients; thus it is not authentic ! )
 
Google; authentic Indian curry powders ...
 
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2013 at 15:09

Mark - I'm not sure if you have the INDIA volume of the FotW books, but they do a pretty good job of covering the concept ~ might be worth a look!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2013 at 15:10
Yes I do Ron, Thanks for reminding me!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2013 at 15:26
Tas and Mark,
 
While on the subject of books, CULINARIA INDIA is another exemplary choice ...
 
I had sent Nathalia a What´s App message via Cell Smart Phone ... So, I am sure she shall come up with a spice selection from Mumbai for FOTW ... Her friend / colleague´s Mother and father live in Mumbai ...
 
Have nice wkend,
Margi.
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