Cookbook:Shrimp Hooman (Goan Shrimp Curry)
Shrimp Hooman (Goan Shrimp Curry) | |
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Category | Curry recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
edit- 1 cup (240 ml) grated coconut, preferably fresh
- 2 dried red chile peppers
- ½ tsp turmeric powder
- 2 peppercorns
- 1 piece of tamarind (the size of a small marble)
- ½ onion, chopped fine
- 1 drumstick (frozen works fine), cut into 8–10 pieces
- 10–15 shrimp, cleaned and de-veined
- 1 pinch asafoetida
Procedure
edit- Put the shrimp, onion, drumsticks, and asafoetida in a saucepan. Add a little water and cook until the shrimp and drumsticks are done. If using white fish instead of shrimp, then omit the shrimp at this stage.
- Grind the grated coconut, chile peppers, turmeric, pepper and tamarind to a fine paste. If needed, add a tiny amount of water to form a thick fine paste. Avoid watering down the paste as far as possible.
- Add to the shrimp mix and bring to a boil. If using white fish, add at this point.
- Add salt to taste.
- Serve with hot white rice.
Notes, tips, and variations
edit- The traditional way of eating shrimp hooman is with hot steaming rice and raw mango pickle.
- Alternatively the recipe can be made with any white fish (vellyo, muddashi, shevtali, visvaan).
- If using frozen grated coconut, defrost it before use.