Serious Eats: Recipes

Dinner Tonight: Goan Shrimp Curry

Though they all share a similar flavor profile, the world of curries is complicated and vast. More often than not, I'm surprised by some new idea or technique when reading new recipes, which was the case with this one from Food and Wine for a Goan-style curry from the Goa state of India.

Though I've definitely seen curries made with coconut milk, this is the first time I've seen one calling for dried coconut flakes. Toasted in the pan along with cumin and coriander until golden brown, it blends up into paste with garlic, ginger, and tamarind to become the sauce. It's surprisingly light and delicate for a curry, and lends itself particularly well to shrimp.

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