Portuguese-Asian fusion food is overlooked in our culinary traditions. This is likely do to the fact that the Portuguese empire was so vast and its Asian possessions consisted only of Macau, Timor-Leste and Goa. Portugal had a profound influence on Asian cuisine because it introduced potatoes, tomatoes, pineapples, guavas, cashews and the chili pepper to the region. Can you imagine Asian cuisine without these ingredients? Despite this, Asian cuisine did not have as profound an influence on Portugal. This is a phenomenon seen in other European empires: the colonizer doesn’t always “take up” the traditions of its colonies since it regrettably considered them to be savages. Colonizers also forced the conquered population to adopt its traditions and customs hence the cultural impact was heavily shifted. Its unfortunate because Luso-Asian cuisine is delicious. An example of this delicious fusion is Goan Shrimp Curry. Curry is a style of cooking and not a spice. This confusion stems from the fact that spice mixtures and blends are labelled “curry”. A curry is basically a stew of animal protein or vegetables that has been infused with spices. The spice blend called curry powder is typically made up of many spices with but there are variations the central spices typically used are coriander, turmeric, cumin and fenugreek. The exact mixture and ingredients vary from to region to region and sometimes even from family to family. You can buy curry powder in your local supermarket, but I prefer to make my own. The flavors are bolder, and you can change up the ingredients depending on your taste. Please note: I take an immersion blender and puree the ingredients just before I add the shrimp. I find that it is not only more aesthetically pleasing but it makes a great sauce that you can spoon up with some rice or soak up with some Naan bread.