Goan Shrimp in Roasted-Coconut Sauce
A flavorful Indian curry featuring tender shrimp in a rich, aromatic sauce made with roasted coconut, warm spices, and tangy tamarind. This Goan-style dish combines the perfect balance of heat from chilies with the sweetness of coconut and depth from whole spices.
Ingredients
- •1 teaspoon coriander seeds
- •½ teaspoon cumin seeds
- •1 piece cinnamon stick
- •4 whole cloves
- •¼ cup unsweetened dried grated coconut
- •1 teaspoon hot red-pepper flakes
- •½ teaspoon turmeric
- •3 tablespoons vegetable oil
- •1 medium onion
- •3 cloves garlic
- •1 tablespoon ginger
- •2 whole fresh hot green chiles
- •¼ cup tamarind concentrate
- •1½ lb large shrimp
- •1 teaspoon coarse sea salt
- •2 teaspoons Sherry vinegar
- •1 piece spice grinder
- •1 serving basmati rice
Cooking Instructions
- 1.
Toast coriander, cumin, cinnamon, and cloves in a small heavy skillet over medium heat, shaking skillet, until fragrant and darker (do not burn), 3 to 4 minutes. Stir in coconut, red-pepper flakes, and turmeric and cook, stirring, until coconut is golden brown, 1 to 2 minutes. Transfer to a bowl and cool completely, then pulse in grinder until finely ground.
6 min
- 2.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté onion until golden, 3 to 5 minutes. Add garlic, ginger, chiles, tamarind, and spice mixture and cook, stirring, 30 seconds. Add tomato and cook, stirring, until sauce is thickened, 3 to 4 minutes.
10 min
- 3.
Toss shrimp with sea salt, then add to sauce and cook, stirring, until just cooked through, 3 to 5 minutes. Stir in vinegar and season with sea salt.
5 min
