Cookbook:Shrimp Hooman (Goan Shrimp Curry)

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

Procedure

 * 1) 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.
 * 2) 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.
 * 3) Add to the shrimp mix and bring to a boil. If using white fish, add at this point.
 * 4) Add salt to taste.
 * 5) Serve with hot white rice.

Notes, tips, and variations

 * 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.