Goan curry with shrimp and squid
By the way, the rule for me is to make buzara if there is shrimp or shrimp. Today, however, I ventured into something completely different and flipped through the Best Ever Book of Wok and Stir-fry. This recipe immediately caught my eye, and the changes are actually minimal, except that only shrimp go in the recipe, and I added squid as well. Honestly, very exotic and at first strange taste, but if you are a fan of Indian cuisine like me, you will be delighted. The only thing I was wrong about was the lack of naana, which would fit perfectly.
Preparation steps
- Cut the mango into thin slices. In a bowl, mix the chili, sweet pepper, turmeric, grated garlic and ginger, coriander, cumin and sugar. Add 200ml of cold water and mix well.
- Pour the spice mixture with water into the wok, put on high heat and bring to a boil. Immediately after cover the wok, reduce to low heat and cook for 8-10 min. (I lost the lid so I covered it with foil)
- Discover, add the mango, coconut milk, salt, pepper, tomato concentrate and a little more turmeric and chili. When it boils slightly, add the shrimp and squid.
- Cover the wok again and cook for 10-12 minutes. Serve with rice or mint.
