Goan Shrimp Curry
- 3 dried red chiles
- 1/4 cup dried unsweetened coconut flakes
- 1 1/2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- One 1-inch piece of fresh ginger, peeled and chopped
- 4 garlic cloves, chopped
- 1 teaspoon tamarind concentrate (see Note) or 1 tablespoon fresh lemon juice
- 1 tablespoon vegetable oil
- 1 small onion, cut into 1/4-inch dice
- 2 jalapeños, halved lengthwise
- 1 pound shelled and deveined medium shrimp
- 1 tablespoon malt or cider vinegar
1. In a large nonstick skillet, cook the dried chiles, coconut, coriander and cumin over moderately high heat, shaking the skillet, until the coconut starts to brown, 1 minute; transfer to a blender. Add the ginger, garlic, tamarind and 1/2 cup of water and puree.
2. In the same skillet, heat the oil. Add the onion and jalapeños and cook over moderately high heat until the onion is golden brown, about 3 minutes. Add the puree and bring to a boil. Add the shrimp and cook over moderately low heat, turning a few times, until just white throughout, about 2 minutes. Remove the skillet from the heat and stir in the vinegar. Season with salt and serve right away.
Notes Tamarind concentrate is available at specialty-food stores. Serve With Basmati rice.