Goan Shrimp Curry

By á-29965

Ingredients

• 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
• Salt

Preparation

Step 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.

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.