Hello folks !
I have yet another Goan favorite , to share with you guys !
As Goa was a former Portuguese colony, most of the Goan cuisine is heavily influenced by the Portuguese. Verduras is actually a Portuguese word , which literally means cooked vegetables . Today I’ve used pumpkin along with shrimps for this verdur. Most commonly bottle gourd is used , even okra can be used here. Instead of fresh shrimps/prawns , dried prawns can also be used.
In Goa, we have an interesting tradition which is largely followed till date . A day before the wedding , the entire neighborhood is invited for a meal , this meal is prepared in rememberance of the departed souls. This dish is most certainly prepared as one of the entrees , interesting , eh ? The flavor of coriander dominates this dish , the fibrous pumpkin along with the succulent shrimps definitely makes this dish amazingly yum. So perfect with a plate of steaming hot rice!
1 lb pumpkin , cut into 1 X 1 inch cubes
8 oz/ 250 gms shrimps, deveined, washed and marinated with salt for 15 minutes.
1/2 cup freshly grated coconut
4 garlic cloves
2 green chillies ( I used Serrano chillies)
2 tablespoon coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
salt to taste
1/2 teaspoon sugar
- In an electric mixer/ grinder, add grated coconut,garlic cloves, peppercorns, 1 green chilly, coriander seeds, cumin seeds, turmeric powder. Grind to a smooth paste , initially with 1/2 cup water , pulse everything 2-3 times, then add another 1/2 cup water and grind to a very smooth paste. Arrange a cheesecloth over a strainer ( or simply use a very fine mesh strainer , and skip using the cheesecloth) and a container below, Put this ground mixture over the cheesecloth , squeeze the cloth and collect the extract in a container (This is the thick extract). Put the coconut + spices residue back in the grinder, add another cup of water, grind to a smooth paste, collect the extract in another container ( This is the thin extract)
2.Heat oil in a skillet on medium heat , sauté chopped onions until translucent.
3.Add shrimps and green chillies, cook until the shrimps are par cooked and turn opaque about 1-2 minutes.
4.Add tomatoes, cook until they soften up.
5.Add the cubed pumpkin , cook until it softens.
6.Add the thin coconut milk extract , bring to a boil.
7.Now, add the thick coconut extract , salt and sugar, mix well and let it simmer for 5-10 minutes. Check for seasoning, adjust accordingly
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Thanks so much for stopping by !