Goan Shrimp in Roasted-Coconut Sauce

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. 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. 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. 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