This is a very traditional coastal fish curry. You will see variations of this curry from Mumbai coast, Malvan to Goa. You may substitute any fish for shrimp. Kokum/ Garcinia indica is a must for our cooking and gives its unique flavor and it’s also good for digestion. If Kokum is not available you can add 1 tbsp of tamarind paste and increase the tomato from small to medium size, but it won’t taste the same.
The other must for this curry is Tirful/Szechuan Peppercorn. It’s a Chinese spice which resembles whole black peppercorns. While using Tirful you will discard the seed inside. Tirful has a citrusy flavor which mellows the spices.
Cuisine : Indian
Prep time: 1 hour 10 minutes
Cook time: 15 minutes
You will need:
- 1/2 pound shrimp ( peeled and deveined )
- 1/2 tsp turmeric powder
- 2 tbsp of oil
- 1-2 kokum/ Garcinia indica
- 2 garlic cloves crushed
- 1/4 tsp hing/asafoetida
- Salt as per taste
- 1/2 cup fresh grated coconut
- 6 -7 byadgi chilies
- 1 small size tomato
- 3-4 garlic cloves
- 1/4 fennel seeds/ saunf
- 3 tbsp coriander seeds
- 3-4 Tirful/ Sichuan /Szechuan Peppercorn
- 1/4 cup water
- Soak all the ingredients needed for the paste except the coconut, tomato, and garlic for a hour.
- Wash the shrimp and marinate it with salt and turmeric powder. Keep it aside.
- Drain all the water from the soaked spices.
- Make a fine paste out of all the ingredients listed under the paste section including the soaked chilies and spices. Make sure to add a few tablespoons of water at a time.
- Add the masala paste to the shrimp.
- Place a pan on medium heat, add oil, once the oil is hot add crushed garlic and hing. Sauté for a minute or so.
- Add the shrimp to the oil. Cook for 2-3 minutes.
- Add 1/2 cup of water, cover and cook till the shrimp are done, about 10 minutes.
- Add Kokum towards the end. Stir then switch the flame off.
- Garnish with fresh coriander/ cilantro before serving. It tastes best with rice.