Recipe: Goan shrimp curry

Celebrate Diwali with a festival of flavors

HOUSTON – Diwali, India’s biggest and most important holiday of the year started Wednesday and food is always part of the celebration, because the festival of light is also the festival of flavors. Chef Sunil Srivastava, owner of Great W'kana cafe, stopped by our studio with some traditional sweets for Diwali like raw banana, kadhi pakori, prawn curry and a nuts platter.

He also shared with us an easy seafood recipe for Goan shrimp curry, a popular dish from the Goa region of India using coconut.

Don't worry about how spicy it can be, because you control that at home. "You can add as much spice as you want," said Srivastava.

Goan Shrimp Curry

•    8  medium size prawns
•    3-4 garlic cloves
•    Small ginger
•    ½ tablespoon lemon juice
•    1 cup shredded coconut
•    10 grams cashew nuts
•    4-5 pieces whole chili
•    10-15 grams whole coriander
•    3-5 grams whole black pepper
•    5-7 grams white cumin
•    Salt to taste
•    10-15 grams sliced  onion
•    30 milliliters oil
•    4-5 grams Kashmiri chili
•    1-2 pieces kokum
•    1 teaspoon tumeric

Use blender to grind coconut, chili, coriander, pepper corns, garlic, ginger, cashew nuts, Kashmiri chili powder and cumin. Add sliced onion, turmeric, salt to shrimp  and marinate well.
Add kokum in hot water, then add that water to the mixture, mix with prawns and start to boil. Reduce and simmer for 3-4 minutes. When it is ready add some lemon juice.
Serve over basmati rice.

Recipe provided by: Chef Sunil Srivastava, of Great W'kana Café and Verandah Progressive Indian Cuisine.