After having Goan Style Shrimp in Portland at the Bollywood Theatre we decided to try making it ourselves. It's surprisingly easy and you'll have more than enough for lunch for the both of you the next day.

Here is the version I sampled in Portland that this recipe is inspired from.

Goan-Style Prawns Curry

2 cups of large prawns, peeled and deveined (16/20 was the size I got but it's more personal preference)
salt and black pepper
1/8 teaspoon cayenne pepper
1/4 cup canola oil
2 tsp red chili powder or 4 dried red chilis
1 3inch piece ginger pulverized in the mortar
1 medium red onion, finely chopped
2 garlic cloves, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
3 cups canned chopped tomatoes, with juice
2 tablespoons of tomato sauce
1/2 teaspoon curry powder
400ml can of coconut milk
1 cup chopped fresh cilantro

Mix shrimp with 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well and refrigerate. Measure out all ingredients in advance and arrange in order as it moves quickly once it starts.

In a wok, deep skillet or sauté pan over medium-high heat, combine oil and chili and saute 1 to 2 minutes.

Add 1/4 teaspoon black pepper and cook for 1 minute longer.

Add ginger and onion and sauté until onion is soft and translucent about 5 to 8 minutes.

Add garlic, ground coriander and turmeric and sauté until fragrant, about 1 minute.

Reduce heat to medium-low and add tomatoes and tomato sauce. Increase heat to medium-high and simmer for 5 minutes, stirring often.

Stir in curry powder and cook for 1 minute.

Add coconut milk, bring to a boil. Keep at low simmer until you are ready to serve the meal.

When you are 10 minutes out from serving the mea add the prawns to hot curry. Bring to medium low and cook until prawns are opaque, 2 to 3 minutes.

Serve immediately with rice, garnished with cilantro.