Shrimp Hooman (Goan Shrimp Curry)
Shrimp hooman is a Goan curry that gets its body from a thick paste of fresh coconut, dried chile and tamarind rather than from a long simmer. The shrimp and drumstick cook briefly on their own, so the seafood stays tender, and the paste goes in at the end. Traditionally it is eaten with hot rice and raw mango pickle, and white fish works just as well.
Instructions
Put the shrimp, chopped onion, drumstick pieces and asafoetida in a saucepan with a little water. Cook until the shrimp are opaque and the drumstick pieces are tender. If you are making the curry with white fish instead, leave the fish out at this stage.
Grind the grated coconut, dried chiles, turmeric, peppercorns and tamarind into a fine, thick paste. Add only a tiny splash of water if the blades need it, and keep the paste as thick as you can.
Stir the paste into the saucepan with the shrimp mixture and bring it to a boil. If you are using white fish, add it now and cook until it is done.
Season with salt to taste. Serve hot with steamed white rice.
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