Chef's Knife - For peeling and deveining shrimp efficiently, ensuring clean cuts on vegetables like garlic and ginger used in the sauce.
Cutting Board - Essential for safely preparing ingredits without damaging kitchen surfaces.
Skillet (Non-stick) - Ideal for sautéing shrimp, bell peppers, and onions as per the recipe steps.
Roasting Pan with Rack - Perfect for evenly roasting coconut to achieve that caramelized texture recommended in the dish.
Spice Grinder (Mortar & Pestle) - For grinding spices, if you prefer a freshly ground blend as suggested by some variations of Goan cuisine recipes.
Measuring Cups and Spoons - To accurately measure ingredients such as coconut milk or spice quantities for the sauce.
Blender (Handhulled) - For creating a smooth sauce by blending roasted coconut, garlic, ginger, and other ingredients mentioned in the recipe steps.
Digital Thermometer - Useful for checking that shrimp are cooked to perfection without overcooking them.
Food Processor (with Slicing Blade) - Can be used to quickly chop vegetables like onions and bell peppers as required in the recipe.
Glass Jar with Seal (250ml-500ml capacity) - For marinating shrimp before cooking, or for storing leftovers of the prepared dish securely.
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 (1-inch) piece cinnamon stick, broken into pieces
4 whole cloves
1/4 cup unsweetened dried grated coconut
1 teaspoon hot red-pepper flakes
1/2 teaspoon turmeric
3 tablespoons vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon grated peeled ginger (use a Microplane)
2 (4-inch) fresh hot green chiles, cut lengthwise into thin shreds, plus seeds
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I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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