Goan Shrimp Curry with Coconut & Tamarind

Name: Goan Shrimp Curry with Coconut & Tamarind
Total time: 40 min
Yield: 4 servings
Cuisine: South Indian & Goan
Ingredients: 1½ lb raw peeled shrimp; 1 can (13.5 oz) coconut milk; ½ cup unsweetened shredded coconut; 1½ tsp tamarind paste; 1 small onion, finely chopped; 2 Roma tomatoes, chopped; 6 garlic cloves; 1 tbsp minced ginger; 1½ cups basmati or other long-grain rice; 2 tbsp oil (coconut oil is traditional); 8 dried red chilies (or 1 tbsp Kashmiri chili powder); 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp black peppercorns; 1 tsp turmeric; 1 tsp salt

DinnerSouth Indian & Goan40 minServes 4770 kcal43 g protein

Photo: Sanfy · CC BY-SA 4.0 · source

A Goan grandmother-style curry: shrimp simmered in a brick-red gravy of dried chilies, toasted coriander, coconut and tamarind. Spicy, sour and rich, with rice to soak it all up.

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Ingredients

1½ lb raw peeled shrimp
1 can (13.5 oz) coconut milk
½ cup unsweetened shredded coconut
1½ tsp tamarind paste
1 small onion, finely chopped
2 Roma tomatoes, chopped
6 garlic cloves
1 tbsp minced ginger
1½ cups basmati or other long-grain rice

From your pantry: 2 tbsp oil (coconut oil is traditional), 8 dried red chilies (or 1 tbsp Kashmiri chili powder), 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 1 tsp turmeric, 1 tsp salt.

Instructions

Start the rice. Toast the dried chilies, coriander, cumin and peppercorns in a dry pan for 1 to 2 minutes until fragrant. Blend them with the shredded coconut, garlic, turmeric, tamarind and coconut milk into a very smooth paste.
Heat the oil in a wide pan over medium. Cook the ginger and onion until light golden, 5 minutes, then add the tomatoes and cook until they break down, 5 to 7 minutes.
Add the spice paste, salt and ½ cup water. Bring to a boil, then simmer gently, stirring, until it darkens slightly and oil beads on the surface, 10 to 12 minutes.
Add the shrimp and simmer until pink and just cooked through, 3 to 5 minutes. Thin with a splash of water if needed, taste for salt and sourness, and serve with rice.

Tip: In Goa the sour note comes from kokum: swap the tamarind for 2 or 3 pieces of dried kokum, added with the shrimp. A sprig of curry leaves stirred in at the end adds lovely fragrance.