GOAN SHRIMP CURRY (serves 4)

1 lb 2 oz/1 kg jumbo shrimps

1 cup canned coconut milk

2 tbsp desiccated coconut

2 onions

1 tsp garam masala

2 tsp garlic-ginger paste

1 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

2 dried red chilies (optional)

½ tsp chili powder

1 cinnamon stick

2 cardamom

2 whole cloves

2 bay leaves

4 tbsp vegetable oil

1 tsp sugar

black pepper, salt,  to taste

fresh cilantro leaves to garnish

Shell and devein the shrimps, then set aside until required. Chop 1 onion and grate the other one. Heat the oil in large pan. Add garam masala and cook over low heat, stirring constantly for 1 minute or until it gives of its aroma. Add the chopped onions and cook, stirring occasionally for 5 minutes or until gold. Stir in the grated onion, turmeric, cinnamon, cardamoms, chili powder, cloves, and bay leaves and cook stirring constantly for few minutes. Stir in half coconut milk, desiccated coconut and sugar and season with salt to taste. Add the shrimps and cook, stirring frequently for 7 minutes or until they change color. Stir the remaining coconut milk and bring to a boil. Taste and adjust seasoning, if necessary. Serve immediately with rice, garnished with cilantro.