Goan Masala Shrimp Curry
Image: Goan Masala Shrimp Curry Recipe by Ty Kotz inspired by Floyd Cardoz Collaboration Masalas
Editor’s note: These recipes are contributed by Floyd’s fans and friends, and not tested by our kitchens. Please send questions to the contributor via their personal account, linked below.
by chef Ty Kotz
Every time Floyd and I traveled together was always about searching out the best local food and ingredients. We’d go right to the fish docks and meet the actual fisherman, wherever we went. This dish reminds me of doing that. I live in Charleston, SC where we have the finest wild-caught local shrimp. After I created this recipe, I brought some to my local shrimper and she and her husband loved it!
The recipe is designed for 1 pound of peeled and deveined shrimp so that it’s easy to scale up for more people. It’s specifically created with the FC + B&B Goan Masala spice blend, and best served or plain white basmati rice.
Floyd will be in my heart and cooking forever and so much of his passion lives on in me. This recipe reflects what he loved: marrying Indian flavors with the very best local ingredients in a method that’s easy-to-understand and execute.
Visit Ty at ChefTyKotz.com and on Instagram.
SERVES: 4 regular portions or 2 large portions
COOKING TIME: Prep time 15 minutes, cook time 20 minutes
INGREDIENTS for the curry
1 lb medium shrimp, peeled and de-veined
2 cups chicken or shrimp stock or water
1 13.5 oz can unsweetened coconut milk
1 large white onion, sliced thin
1 red bell pepper, seeded, sliced thin
1 2-inch piece fresh peeled ginger, chopped
4 cloves garlic, chopped
1/4 cup FC + B&B Goan Masala
2-3 Tbsp cooking oil or ghee
2 Tbsp kosher salt
2 Tbsp sugar
Black pepper to taste
1 qt shishito peppers, whole (optional)
TO SERVE
Cooked Basmati or other white rice
1 green chili, sliced thin
1/4 cup fresh cilantro, sliced thin
1/2 fresh lime
DIRECTIONS
Prep all ingredients. Season shrimp with salt and pepper. Let sit.
Heat a 4-5 quart high-sided pot or casserole on high heat. Add 2 Tbsp oil or ghee. When oil is hot, add onion and bell pepper. Stir. Add a little bit of salt. When onions are just soft and slightly translucent, add garlic and ginger. Reduce to low heat and cook another 2 minutes.
Add Goan Masala. Stir — do not let it stick! Add a little more oil or ghee if necessary. Stir and cook another 30-45 seconds until fragrant.
Add coconut milk and stock or water. Raise heat to medium/high, bring to a simmer, and reduce heat to low. Add salt and sugar. (If using shishito peppers, add those now and simmer for 5-7 minutes.) Add shrimp and cook for 2 minutes.
Serve immediately over rice. Garnish with cilantro, chilies, and a squeeze of lime juice.
