Kishore's Birthday Dinner - Goan Shrimp Curry

This past week was Kishore's birthday! 

When I was growing up my Mom would make our favorite dishes on our birthday. I decided to keep this tradition going so that of course means I HAD to make Kishore a special birthday dinner! This year his birthday theme was, 'Fish'. 

Kishore loves fish...in the ocean, in an aquarium, or on a plate! Since we started dating we've been talking about going snorkeling and learning to scuba dive, but we haven't had a chance yet. I decided that the perfect gift would be a chance to fulfill that...A Swim with the Sharks Adventure! 

He spent 2 hours in the Shark tank and after his dip we spent the better part of the day at the Adventure Aquarium...Watching the Fish, touching the Rays, walking through the Shark Tunnel, it was a great day. :)

And for dinner, his favorite...Shrimp. More specifically Goan Shrimp Curry... Tasty shrimp in a rich and creamy coconut curry sauce, It was a hit! And of course the cherry on top; a Birthday Cake with Family and Friends singing "Happy Birthday' in a slightly off-key chorus!

Here is my recipe for this delicious coconut-based curry:

Goan Shrimp Curry

Serves 3-4

Ingredients:
2 tsp Coriander Seeds

1/2 tsp Fennel Seeds

1 tsp Red Chili Powder
1 tsp Ground Black Pepper

1/2 tsp Turmeric

1 tsp Salt

1 Tblsp Garlic-Ginger Paste

2 Tblsp Vegetable Oil

1 large Onion chopped

2 small Tomatoes chopped

1 cup Coconut Milk
2 cups of Water

A handful of chopped fresh Cilantro
Lime Juice

1 lb of Tiger Shrimp

4 Hard- boiled Eggs, and Cooked Basmati Rice

1. Clean and devein the shrimp. Wash and chop all vegetables.
2. Bring water to a simmer and add the shrimp; cook until pink. Remove and reserve for later.

3. Grind the Coriander Seeds, Fennel Seeds, Chili Powder, Pepper, and Turmeric.

4. Heat the oil in a frying pan over medium and cook onion till translucent. Add the garlic ginger paste, and cook for 3-4 minutes. Then add ground spice mix cook till fragrant. Then add chopped tomatoes. Reduce heat and cook for 5 minutes.

5. Add the coconut milk and salt and cook on low for 10 minutes.

6. Add the cooked shrimp and cilantro; increase the heat and cook for 5 minutes.

7. Stir in the lime juice. 

Serve with rice, and a sliced hard-boiled egg. Garnish with remaining cilantro and a wedge of lime.
Enjoy!

I have entered this post in The Spice Trail: Cooking with Ginger.