GOAN COCONUT SHRIMP NOODLE BOWL

Recipe developed by: Casey Colodny from The Mindful Hapa

1 tablespoon olive oil⁠
½ yellow onion, diced⁠
1 bell pepper, cut into strips⁠
1 cup broccoli, chopped⁠
1 lb extra large shrimp, peeled and deveined⁠
7 oz rice noodles – prepared according to package instructions⁠
1 jar, Maya Kaimal Goan Coconut simmer sauce⁠
Chopped fresh cilantro⁠, optional 
—⁠
Start by preparing your rice noodles according to the package instructions and set aside.⁠

Next, add olive oil to a medium sauté pan and bring to medium heat. Add diced onion and cook for 2-3 minutes, or until onions are translucent.⁠

Add diced bell pepper strips and cook for an additional 3-5 minutes.⁠

Add jar of 1 jar, Maya Kaimal Goan Coconut simmer sauce⁠, chopped broccoli, and shrimp to the sauté pan and cook for an additional 3-5 minutes, or until broccoli is tender and shrimp is pink and cooked through.⁠

Add prepared rice noodles to the pan and stir to combine. Serve and top bowls with chopped fresh cilantro.

GOAN TOFU AND EGGPLANT CURRY

Serves 6

  1. In a large well-seasoned or non-stick skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add half the eggplant cubes in a single layer and saute until softened and lightly browned all over, about 6 minutes. Then transfer to a large dish and hold aside. Cook the second batch in the same manner, in the remaining 2 tablespoons of oil.  Transfer to the dish with the other eggplant and wipe the skillet clean with a towel. 
  2. Next, heat 2 tablespoons vegetable oil over medium-high heat. Add half the tofu cubes in a single layer and saute until softened and lightly browned all over, about 6 minutes.  Transfer to the dish with the eggplant and hold aside.  Cook the second batch in the same manner, in remaining 2 tablespoons of oil. 
  3. Add the Goan Coconut Curry sauce along with the reserved eggplant and tofu. Stir gently to coat. Simmer gently, stirring occasionally over low heat until the eggplant is cooked through and the tofu is hot, about 5 yo 8 minutes. 
  4. Garnish the curry with chopped herbs and serve with basmati rice or Indian naan or other flatbread. 

 

 

 

 

 

FAIRYTALE EGGPLANTS WITH GOAN COCONUT

Serves: 4

    • 6-8 small fairytale eggplants,  about 6-inches long
    • ¼ cup flaked (or grated) unsweetened coconut
    • ¼ cup unsalted peanuts
    • 2 tablespoons vegetable oil
    • 1 jar Maya Kaimal Goan Coconut
    • Curry Leaf Tarka (Optional) 
    •  
    • Split eggplants lengthwise from base to just below the stem to keep them intact. Set aside.
    • Meanwhile cook the coconut and peanuts together in a small sauté pan over medium-high heat. Stir constantly until the coconut is thoroughly toasted and the peanuts are browned in spots. Remove form heat and transfer to a dinner plate to stop the cooking. Set aside.
    • Heat oil in a large, seasoned or non-stick skillet over medium high-heat. Add the eggplants and sauté, turning occasionally, until lightly charred and mostly softened, about 5 to 7 minutes.
    • Reduce heat to low and add the Goan Coconut simmer sauce. Cook gently over medium-low heat, turning the eggplants occasionally until the sauce is very hot and eggplants are cooked through, about 7 minutes more.
    • Transfer to a serving dish and garnish with the toasted coconut and peanuts.  Drizzle with fried curry leaf tarka if using. Serve with basmati rice, if you like.

JALFREZI PANEER AND VEGETABLES

Serves 4

  • 2 tablespoons vegetable oil
  • 10 oz cubed paneer (a firm, fresh cheese available at Indian markets or specialty and natural foods retailers.)
  • 1 container Maya Kaimal Jalfrezi Curry
  • 1 cup cauliflower florets, about 1″
  • 1 small zucchini, cut into thin half moons
  • ¼ cup cilantro leaves (optional)
  •  
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium. Add the cubed paneer and brown lightly on all sides, stirring frequently. Remove with a slotted spoon and set aside.
  • Add the cauliflower and brown lightly. Add zucchini and continue cooking until zucchini is browned and cauliflower is tender.
  • Add Maya Kaimal Jalfrezi Curry and the browned paneer and partially cover. Simmer for 7 to 8 minutes over low heat, or until paneer is heated through.
  • If sauce becomes too thick, add water to thin.
  • Garnish with cilantro if you like. Serve with basmati, brown rice or flatbread.

GRILLED GOAN COCONUT SHRIMP KEBABS

Serves 4

  • 1 to 1/½ lbs extra-large wild shrimp, peeled and deveined (tails-on optional)
  • 1 jar Maya Kaimal Goan Coconut Curry
  • 2 tablespoons chopped cilantro
  • 2 tablespoons sliced scallions
  • Indian Naan, Paratha, or or other flatbread (optional)
  • 8 metal or bamboo skewers (if using bamboo, soak in water for 20 minutes)
  •  
  • Pre-heat grill to medium.
  • Pour half the jar Goan Coconut Curry into small sauce pan and slowly heat on warm.
  • Pour the reaming sauce into a mixing bowl and add the shrimp. Toss well to coat. Thread shrimp onto 8 skewers (about 3 to 4 each). Keep the sauce remaining in the bowl on reserve to use for basting.
  • Place kebabs on oiled grill grates and cook for 2 minutes on the first side.
  • Turn the kebabs over and baste with the reserved Goan Coconut Curry.
  • Continue grilling and basting the kebabs until the shrimp are cooked through, a few minutes more. If serving with flatbread, place on grill to warm through.
  • Garnish kebabs with the cilantro and scallions. Serve with the grilled naan or other flatbread the warmed sauce on the side.

GOAN SHRIMP WITH PEPPERS AND PEAS

Serves 4

  • 2 tablespoons vegetable oil
  • 1 medium red bell pepper, cut into strips
  • 1 ½ lbs large wild shrimp, peeled and deveined
  • 1 container Maya Kaimal Goan Coconut
  • ½ cup frozen peas
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium. Add the red bell pepper and sauté for 2 minutes. Add the shrimp and sauté until shrimp just begins to turn pink.
  • Add Maya Kaimal Goan Coconut, cover and simmer over low heat until the shrimp is cooked through, 5 to 8 minutes.
  • Add peas and simmer another 2 minutes.
  • Serve with basmati rice, couscous, quinoa, or flatbread.

GOAN SHRIMP AND EGGPLANT CURRY

Serves 4

  • 4 tablespoons vegetable oil, divided
  • 1 lb slender eggplant (Japanese or Graffiti work well), cut into 1/4-inch cross-sections
  • 1 lb medium wild shrimp (21-25), peeled and deveined
  • 1 container Maya Kaimal Goan Coconut
  • ¼ cup chopped cilantro (optional)
  •  
  • In a large skillet, heat 2 tablespoons vegetable oil over medium. Add half the eggplant slices in a single layer and sauté until browned, about 5 minutes on each side. Transfer to a dish and hold aside. Cook the second batch in the same manner, in remaining 2 tablespoons of oil. Set aside with the other eggplant.
  • Add the shrimp to the pan and sauté until they begin to turn pink, about 1 minute. Add Maya Kaimal Goan Coconut and stir gently to coat the shrimp. Add the eggplant to the pan. Simmer over low until the shrimp is cooked through and the eggplant is tender, about 5 minutes.
  • Garnish with cilantro, and serve with basmati rice or Indian naan or other flatbread.

GOAN COCONUT VEGETABLE CURRY

Serves 4

  • 2 tablespoons vegetable oil
  • 1 cup cauliflower florets
  • 1 cup carrot, cut into sticks
  • ½ cup small diced potato
  • 1 container Maya Kaimal Goan Coconut
  • ½ cup frozen peas
  • ¼ cup cilantro leaves (optional)
  •  
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium. Add the cauliflower, carrots, and potatoes and sauté until browned lightly in spots.
  • Add Maya Kaimal Goan Coconut and partially cover. Simmer for 10 minutes over low heat until vegetables are cooked through. If sauce becomes too thick, add water to thin.
  • Add the peas and simmer a few minutes until hot.
  • Garnish with cilantro if you like. Serve over rice or other grain.

GOAN COCONUT CHICKEN AND PEAS

Serves 4

  • 2 tablespoons vegetable oil
  • 1 ½ lbs boneless, skinless chicken, cut into 1-inch cubes (white and dark meat suggested)
  • 1 container Maya Kaimal Goan Coconut
  • ½ cup frozen peas
  • ¼ cup cilantro leaves (optional)
  •  
  • Heat vegetable oil in a medium-sized covered skillet or Dutch oven, over medium-high. Add the cubed chicken and brown lightly on all sides.
  • Add Maya Kaimal Goan Coconut. Cover and simmer for 15 minutes over low heat or until chicken is cooked through. If sauce becomes too thick, add water to thin.
  • Stir in peas and cook for another two minutes or until cooked through.
  • Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread.

GOAN CLAMS WITH RICE NOODLES

Serves 4

  • 1 container Maya Kaimal Goan Coconut
  • 2 lbs small clams, such as Manila or cockles, scrubbed clean
  • 4 cups cooked wide rice noodles
  • 1 scallion, chopped (optional)
  • ¼ cup cilantro leaves (optional)
  •  
  • Combine Maya Kaimal Goan Coconut and the clams in a large covered pot or Dutch oven and place over medium-high heat. Stir until the clams are coated in sauce, then cover. Cook until the clams have opened, about 10 minutes. Discard any unopened clams.
  • Reheat the noodles in boiling water if necessary. Drain and divide between 4 shallow bowls. Spoon the clams and sauce equally over the four bowls of noodles.
  • Garnish with the scallions and cilantro if you like.

GOAN CHICKPEA CURRY

Serves 4

  • 1 15 oz can chickpeas, drained
  • 1 container Maya Kaimal Goan Coconut
  • ¼ cup chopped cilantro
  •  
  • In a medium-sized skillet or Dutch oven, combine the chickpeas and the Maya Kaimal Goan Coconut. Simmer over low-heat until chickpeas become soft and begin to break down when pressed with the back of a spoon, 15 to 20 minutes.
  • Using a potato masher, partially mash mixture until about half the pieces are broken down and half are whole.  Mixture should be thick but moist. Adjust with water as needed.
  • Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread. This dish is especially good with homemade puris (fried Indian flatbread).

GOAN CHICKEN CURRY WITH CHUNKY TOMATOES

Serves 4

  • 2 tablespoons vegetable oil
  • 1 medium red onion, halved and sliced ¼-inch thick lengthwise
  • 3 small tomatoes, quartered, lengthwise
  • 1 Serrano or jalapeño chili, cut into thin rings (optional)
  • 1 lb boneless, skinless chicken meat, cut into 1-inch cubes
  • 1 container Maya Kaimal Goan Coconut
  •  
  • In a wide sauté pan, heat the vegetable oil over medium-high heat. Add the sliced onions and sauté for 2 minutes. Add the chicken and brown lightly on all sides. Add the tomatoes and chili slices and sauté another minute.
  • Add Maya Kaimal Goan Coconut, cook gently over low heat until the chicken is cooked through, about 5 minutes, stirring occasionally.
  • Serve with basmati rice, if you like.