Recipe Git v1

Shrimp Hooman (Goan Shrimp Curry)

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner

Tags: boiled, easy, main course, recipes for curry, recipes using asafoetida, recipes using chile, recipes using coconut, recipes using shrimp, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AShrimp_Hooman_%28Goan_Shrimp_Curry%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AShrimp%20Hooman%20%28Goan%20Shrimp%20Curry%29&oldid=4517564

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

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

Directions

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

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.