the Breville Test Kitchen
Goan Shrimp Curry
Spice up your midweek with this quick and easy shrimp curry. It’s rich and aromatic, tangy and creamy. Serve with cooling yogurt and warm naan.
30 mins total time
10 mins active time
Easy
Serves 4
Ingredients
Measurements:
20 (1⅓ lb) peeled and deveined jumbo shrimptails intact
Naanwarmed, to serve
Plain yogurtto serve
For the marinade
½ cup (4 fl oz) coconut milk
2 tomatoescored and quartered
1 tbsp coconut oil
2 tsp finely grated ginger
2 cloves garlicpeeled
1 tsp kosher salt
1 tbsp curry powder
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground chilies
½ tsp ground turmeric
Instructions
- 1Insert the wire rack into position 4. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 350°F, for 8 minutes. Press Confirm for P2 and set the oven to Broil, High, for 4 minutes and press Start to preheat. Meanwhile, continue to the next step.
- 2To make the marinade, place all the ingredients, except the turmeric in a blender and blend for 1 minute, or until smooth.
- 3Transfer the marinade to a large bowl, add the turmeric and stir to combine. Add the shrimp and turn to coat. Tip: Shrimp can be cooked straight away or marinated overnight.
- 4Once preheated, place the shrimp in a single layer in the roasting pan. Place the pan in the oven and roast for 8 minutes in P1. The oven will automatically switch to broil for 4 minutes in P2.
- 5The shrimp should be opaque and just cooked through. If not, broil it a little longer.
- 6Serve the shrimp with naan and yogurt.
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