Goan Shrimp in Roasted-Coconut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This South Indian dishalso known as xec-xecis full of tamarind, cumin, coriander, and roasted coconut. The spices meld with the tomato to form a flavorful sauce that clings to the shrimp. Ingredients:
1 teaspoon coriander seeds |
1/2 teaspoon cumin seeds |
1 (1-inch) piece cinnamon stick, broken into pieces |
4 whole cloves |
1/4 cup unsweetened dried grated coconut |
1 teaspoon hot red-pepper flakes |
1/2 teaspoon turmeric |
3 tablespoons vegetable oil |
1 medium onion, finely chopped |
3 garlic cloves, finely chopped |
1 tablespoon grated peeled ginger (use a microplane) |
2 (4-inch) fresh hot green chiles, cut lengthwise into thin shreds, plus seeds |
1/4 cup swad-brand tamarind concentrate (see cooks' note, below) |
1 cup finely chopped plum tomato (1 large) |
1 1/2 lb large shrimp, peeled |
1 teaspoon coarse sea salt such as fleur de sel |
2 teaspoons sherry vinegar or red-wine vinegar |
Directions:
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.
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.
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.
4. Cooks' note: If you can't find tamarind concentrate at your Asian market, use 3 tablespoons tamarind pulp (from a pliable block) softened in 6 tablespoons hot water, stirred into a paste, then forced through a sieve.
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