Protein Swap | Goan Shrimp Curry
with Zucchini & Peas over Rice
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
What makes Goan cooking distinctive is its acidic tang (often from vinegar) paired with the richness of nuts (often cashews), linked to the region’s Portuguese influence. This seafood curry captures the coastal location with shrimp and veggies simmered in a lime-spiked almond milk sauce.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Garlic cloves
- 1 Lime
- 1 Green zucchini
- 20g Ginger
- 150g Green peas
- 160g White rice
- 120ml Almond milk
- 30ml Vegetable demi-glace
- 30ml Tomato paste
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Almonds • Shrimp • Sulphites
You will need:
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
8 g
Saturated Fat
2 g
Sodium
1210 mg
Total Carb
91 g
Sugars
9 g
Protein
33 g
Fibre
8 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Peel and mince the ginger.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
- Medium-dice the zucchini.
Start the tilapia
- Pat the tilapia dry; season with ⅓ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the tilapia and cook, 2 to 3 min. on one side, until partially cooked.
- Transfer to a plate. Wipe out and reserve the pan.
Start the curry
- In the same pan, heat a drizzle of oil on medium-high.
- Add the garlic, ginger and zucchini. Sauté, 2 to 3 min., until beginning to soften; season with S&P.
- Add the tomato paste and remaining spices. Sauté, 1 to 2 min., until dark red and fragrant.
Finish the curry & tilapia
- To the pan, add the demi-glace, almond milk, ⅓ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until combined.
- Add the peas and tilapia*. Cook, partially covered, 3 to 4 min., until cooked through.
- Add the lime juice; stir well.
Plate your dish
- Divide the rice between your plates.
- Top with the curry and tilapia.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
