Goan Shrimp Curry, Green Bean Pakoras, Grilled Garlic Naan

Goan Shrimp Curry:

This is a slightly altered version of a recipe from Neelam Batra’s 1,000 Indian Recipes.

5 to 7 large cloves of garlic, peeled
6 quarter sized slices of peeled fresh ginger
25 to 30 fresh curry leaves
2 tsp ground cumin
1½ tsp red chili flakes
1½ tsp ground black mustard seeds
1½ tsp garam masala + ½ tsp for garnish
1 tsp salt, or to taste
1 tsp sugar
¾ tsp ground turmeric
¼ cup white vinegar
3 medium vine ripened tomatoes, coarsely chopped
2 to 3 tbsp peanut oil
2 (1 inch) sticks cinnamon
2 bay leaves
1 small sweet onion, quartered lengthways and thinly sliced
1 to 1¼ lb raw shrimp, shelled, deveined, tails removed
2 tbsp cilantro, chopped

In a food processor, mix the first 11 ingredients (minus the ½ tsp of garam masala for garnish), together. Then, add tomatoes and process until puréed.

Heat oil in large sauté pan over medium-high heat and cook the cinnamon and bay leaves, stirring, about 30 seconds. Add the onion and cook until browned, about 7 minutes. Mix in the spicy tomato  paste and until most of the juices evaporate and the sauces becomes thick, about 20 minutes.

Add  the shrimp to the pan and cook until they are pink and opaque, about 7 minutes. Mix in the cilantro during the last 2 minutes of cooking. Sprinkle ½ tsp of garam masala on top, and serve.

Green Bean Pakoras:

This recipe (which is based on this recipe) is an attempt to replicate a dish that was occasionally on the menu on the now shuttered Vindalho.

1 cup chickpea flour
½ tsp ground coriander
1 tsp salt
½ tsp ground turmeric
½ tsp chili powder
½ tsp garam masala
2 cloves garlic, crushed
¾ cup water
1 qt oil for deep frying
¾ lb green beans, ends trimmed / removed.

Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

Heat the oil over high heat in a large in heavy saucepan – preferably cast iron.

Coat the green beans in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain in a metal colander that is in a bowl (to catch the grease).

Grilled Garlic Naan:

½ stick of salted butter
½ head of garlic, roasted and chopped
1 tbsp of chopped cilantro (optional)

Since Trader Joe’s stopped carrying their Frozen Garlic Naan, I had to go with Whole Foods’ Naan – which does not have the garlic.

Mix in a cast-iron basting pot and place on heated grill. Grill the naan for 2 to 4 minutes a side, brushing with the garlic butter mixture.

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Recommend beverage: The Crux Fermentation Project‘s Impasse Saison.