(goa ke lazeez jhinge)

Goan cuisine is the most diversified of all Indian cuisines. The South Indian flavors, Mughlai influence and the Portugese interpretation makes it very rich in flavors.

2 tablespoons vegetable oil
1 tablespoon mustard seeds
1/2 teaspoon cloves
10 cardamom pods
1 two inch cinnamon stick
1 bay leaf
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 medium onion, finely sliced
2 teaspoons curry powder
1 teaspoon cayenne pepper
1/2 cup tomato puree
1 cup coconut milk
2 cups water
salt to taste
1 1/2 pounds medium shrimp, peeled and de-veined
1 tablespoon fresh lemon juice
2 tablespoon coconut flakes

1. Heat vegetable oil in a large skillet over medium heat and add mustard seeds, cloves, cardamom, cinnamon and bayleaf and cook, stirring constantly, until toasted and fragrant, about 2 minutes. Add garlic and ginger and fry for another minute. Add sliced onions and cook, stirring, until lightly browned, about 3 minutes.

2. Add curry powder, cayenne pepper and cook until the mixture becomes very fragrant, about 2 minutes. Add tomato puree, coconut milk, and cook until the oil separates from the sauce.

3. Add the water and salt and bring it to boil. Lower the heat and simmer, uncovered, stirring occasionally, until it reaches a sauce like consistency.

4. Bring to a simmer and add the shrimp, mix well, cover and cook until the shrimp is just cooked through, about 5 minutes.

5. Add the lemon juice and mix.

6. Transfer to a serving dish and garnish it with coconut flakes.

Serves 6.

Submitted by: Vikas Khanna