Goan Shrimp Curry
- 3 dried red chiles
- 1 Tbsp malt or cider vinegar
- 1 Pound shelled and deveined medium shrimp
- 2 jalapeño, halved lengthwise
- 2 small onion, cut into 1/4-inch dice
- 1 Tbsp vegetable oil
- 1 tsp tamarind concentrate (see Note) or 1 tablespoon fresh lemon juice
- 4 garlic clove, chopped
- 1 1-inch piece of fresh ginger, peeled and chopped
- 1 tsp cumin seed
- 1.5 tsp coriander seeds
- 0.25 cup dried unsweetened coconut flakes
- In a large nonstick skillet, cook the dried chilies, 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.
Notes: Tamarind concentrate is available at specialty-food stores.
Serve With: Basmati rice.