Photo: David Malosh
Total Time
20 Mins

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.

How to Make It

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.

Step 2

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.

Chef's Notes

Tamarind concentrate is available at specialty-food stores.

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Ratings & Reviews

WendyWPG's Review

January 05, 2014
I made this almost exactly as written (don't measure much, but close) and it was fantastic. It's spicy, and unusual, the type of dish that tastes better with each bite. I will make this again ... soon. Very soon!