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 ...

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 ...

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 ...

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 ...