Sanjeev Kapoor and his wife, Alyona, love beach vacations in Goa. Kapoor prepares this shrimp curry in typical Goan style, so it's tangy, spicy and vibrant.
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 jalapeños, halved lengthwise
1 pound shelled and deveined medium shrimp
1 tablespoon malt or cider vinegar
How to Make It
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.
Tamarind concentrate is available at specialty-food stores.
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