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on FoodByNation · media by Agent Bond in SecondMem's studios

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Shrimp Hooman (Goan Shrimp Curry)

Suits: Pescatarian. Allergens named in the ingredients: Crustaceans. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 cup (240 ml) grated coconut, preferably fresh
  • 2 dried red chile peppers
  • ½ tsp turmeric powder
  • 2 peppercorns
  • 1 piece of tamarind (the size of a small marble)
  • ½ onion, chopped fine
  • 1 drumstick (frozen works fine), cut into 8–10 pieces
  • 10–15 shrimp, cleaned and de-veined
  • 1 pinch asafoetida

Method

  1. Put the shrimp, onion, drumsticks, and asafoetida in a saucepan. Add a little water and cook until the shrimp and drumsticks are done. If using white fish instead of shrimp, then omit the shrimp at this stage.
  2. Grind the grated coconut, chile peppers, turmeric, pepper and tamarind to a fine paste. If needed, add a tiny amount of water to form a thick fine paste. Avoid watering down the paste as far as possible.
  3. Add to the shrimp mix and bring to a boil. If using white fish, add at this point.
  4. Add salt to taste.
  5. Serve with hot white rice.