Goan Shrimp Curry

Name: Goan Shrimp Curry
Ingredients: 3 dried red chiles; 1/4 cup dried unsweetened coconut flakes; 1 1/2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 1 1-inch piece of fresh ginger, peeled and chopped; 4 garlic cloves, chopped; 1 teaspoon tamarind concentrate or 1 tablespoon fresh lemon juice, see Note; 1 tablespoon vegetable oil; 1 small onion, cut into 1/4-inch dice; 2 jalapenos, halved lengthwise; 1 pound shelled and deveined medium shrimp; 1 tablespoon malt or cider vinegar; Salt

13 ingredients

2 steps

Ingredients

3 dried red chiles
1/4 cup dried unsweetened coconut flakes
1 1/2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 1-inch piece of fresh ginger, peeled and chopped
4 garlic cloves, chopped
1 teaspoon tamarind concentrate or 1 tablespoon fresh lemon juice, see Note
1 tablespoon vegetable oil
1 small onion, cut into 1/4-inch dice
2 jalapenos, halved lengthwise
1 pound shelled and deveined medium shrimp
1 tablespoon malt or cider vinegar
Salt

Directions

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 jalapenos 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.