Add the puree and bring to a boil. Add the shrimp and cook over moderately low heat, turning a few times, until just white throughout, about 2 minutes. Remove the skillet from the heat and stir in ...

Over the last few months, I have been—after more than four decades—tampering with my own gold standard, my grandmother’s Goan fish curry. Don’t get me wrong, it’s so perfect, at least in ...

A classic Goan Hooman curry that's cooked with turmeric, green chillies and creamy coconut milk. I have used sea bream for this recipe although any firm white fish is great. Each serving provides ...

Pour the oil into a non-stick karhai, wok or large pan, about 25 cm in diameter, and set it over a medium heat. Put in the onion and brown for about 5 minutes. Add the garlic and fry for a further ...

It is rare to find some of these dishes in restaurants — Kokum Curry ... shrimp, commonly served as part of a thali, there are many vegetarian versions of this dry, salad-like preparation ...