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Goan Masala Shrimp Curry

From Chef Ty Kotz

This is a super easy shrimp recipe and something different. The spice blend from Burlap and Barrell is super user friendly and requires no previous spice knowledge. I don't like to call this a Curry, because some people have negative associations with the word "Curry". Understandably so, there is a lot of pretty bad Indian Food out there and most people have not experienced the good stuff. I assure you that even folks that don't think they like "Indian" food will like this. -- Chef Kotz

Serves 4


2 lbs Medium or Large shrimp, Peeled and Deveined (this does not have to be exact)

1/2 cup "Burlap & Barrel" Brand, Floyd Cardoz Goan Masala Spice blend (Available at Tarvin Seafood or On the B&B Website)

1 quart, Shrimp broth, fish stock or water

2, 13.5 ounce cans of Unsweetened Coconut MIlk

2, large onions, sliced thin

2, red bell peppers sliced thin

1, 2-3 inch piece of fresh ginger, peeled and chopped fine

6 cloves fresh garlic, sliced or chopped

4 Tablsp Canola Oil

2 Tablsp Kosher Salt, more to taste as needed

3 Tablsp Sugar

Black Pepper to Taste

1 lb total of any or all of the following cut into bite sized pieces (Carrots, Cauliflower, Zucchini, Turnips, Mushrooms, Broccoli, Bok Choy, Other Chilies or Peppers, Corn) Use what you have or what looks good at the market.

To Serve: Cooked basmati rice, follow recipe on the bag and make plenty to soak up the sauce 1 green chili sliced thin 1/2 cup fresh cilantro leaves cut up 1 fresh lime Directions: Cook the rice and set aside Prep all the ingredients. Season the shrimp with Salt and Pepper. Let sit. Heat a 8 qt high sided pot or casserole on high heat. Add the 4 Tablsp of canola oil. When oil is hot add the onion and bell pepper. Stir. Add a little sprinkle of salt. When onions and peppers are just soft add the ginger and garlic. Reduce to low heat and cook for another 2 minutes. Add the Goan Masala Spice, Stir----Do not let it stick! Add a little more oil if needed. Stir and cook for another 30 seconds until fragrant. Add the coconut milk and stock or water. Raise heat to medium/high, bring to a simmer, and reduce heat to low. Add salt and sugar. Taste. Adjust with more salt as needed. Add any and all cut up veggies at this time and cook on low heat till slightly tender. When veggies are cooked add the shrimp and cook for two minutes. Note: IF the sauce gets too thick at any point just add a little more water to thin as needed.

Serve immediately over rice. Garnish with cilantro, chilies and a squeeze of fresh lime to taste.

About Chef Ty Kotz:

At the age of fifteen, I began learning to cook from critically acclaimed chef Ali Barker. Upon graduating from the Culinary Institute of America, I moved to Manhattan where I worked under the chefs of renowned restaurants, Oceana, Cello, ILO and Danny Meyer's Tabla. During this time, I advanced my skills alongside culinary master Floyd Cardoz, appearing on "Iron Chef America" in 2011 on "Top Chef America". Working with Floyd gave me a knowledge and a deep love of indian inspired cuisines.

In 2014, I relocated with my wife and daughter to Mount Pleasant, South Carolina, where we fell in love with everything lowcountry. Since arriving, I have been spending time with farmers and purveyors of local food, fisherman and like-minded individuals. My ideal menu is derived from ingredients that I can source locally at any given time.

I currently own and operate Interactive Home Cooking, a concept that I am deeply passionate about. The goal is to give you a customized food experience that is truly unique and fun, using as many local ingredients as possible. "World class food in the fun casual setting of your home with family and friends"



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