Goan Shrimp Curry

Name: Goan Shrimp Curry
Yield: serves 4
Ingredients: 2 tablespoons olive or canola oil; 2 finely chopped medium shallots; 1/4 teaspoon or more cayenne pepper, as preferred; 2 teaspoons bright red paprika; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground turmeric; 1 1/4 cups coconut milk from a well-shaken can; 1 pound large or medium shrimp, peeled and deveined (or 12 ounces peeled and deveined shrimp); 1/2 teaspoon salt; 1–2 teaspoons lemon juice

December 9, 2011

Goa, on India’s west coast, is tropical, by the sea, and a haven for tourists from Israel, Germany, the United Kingdom, and, indeed, the entire affluent world, which cannot get enough of its easy ways, its sun and sand. Some of the best food in Goa is not in its expensive resorts but in thatched shacks right on the sea. The fish is always fresh, and usually nothing can beat the fiery shrimp (called prawns here) curry, served with a mound of short-grained local rice. Serve with Plain Jasmine Rice and a green or salad of your choice.

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