This is the hot “prawn curry,” as it is called here, found on the beaches of Goa. It is very simple to prepare, and is delicious eaten with rice. Normally, several teaspoons of a very red but milder chili powder would be used here. I have suggested less and used paprika to add to the color.
- ½–1 teaspoon chili powder
- 1 tablespoon bright red paprika
- ½ teaspoon ground turmeric
- 4 cloves garlic, peeled and crushed to a pulp
- 2 teaspoons peeled fresh ginger grated to a pulp
- 2 tablespoons ground coriander
- 1 teaspoon ground cumin
- ¾ teaspoon salt, or to taste
- 2 teaspoons tamarind paste, or to taste (use lemon juice to taste as a substitute)
- 1 pound medium shrimp, peeled and deveined
- 1 cup coconut milk from a well-stirred can
Put the chili powder, paprika, turmeric, garlic, ginger, coriander, and cumin in a bowl. Slowly add 1. cups water, mixing as you go. Pour this mixture into the inner pot of your Instant Pot. Close and seal the lid. Cook at low pressure for 5 minutes and let the pressure drop by itself for 10 minutes. Release the remaining pressure manually. Open the lid, venting the remaining steam away from you.
Add the salt and tamarind or lemon juice to the sauce, balancing the flavors to your taste. The sauce will seem a bit rough at this stage. Select the sauté setting set to Normal. Add the shrimp and the coconut milk. Stir gently and cook until all the shrimp have turned opaque. Taste the sauce again for balance of flavors.
Excerpted from Madhur Jaffrey's Instantly Indian Cookbook by Madhur Jaffrey. Copyright © 2019 by Madhur Jaffrey. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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