Name: Goan Shrimp in Roasted-Coconut Sauce
Yield: Makes 4 servings
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; Equipment: an electric coffee/spice grinder; Accompaniment: basmati rice or Indian bread

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Goan Shrimp in Roasted-Coconut SauceRomulo Yanes

This South Indian dish—also known as xec-xec—is full of tamarind, cumin, coriander, and roasted coconut. The spices meld with the tomato to form a flavorful sauce that clings to the shrimp.

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.

Recipe information

Yield
Makes 4 servings

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

Equipment: an electric coffee/spice grinder

Accompaniment: basmati rice or Indian bread

Preparation

Step 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.
Step 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.
Step 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.

TagsIndian South Asian Asian Shrimp Shellfish Seafood Coconut Fruit Tamarind Main Dinner Dairy Free Gluten Free Saute Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes