Personal

Car Stuff

Extras

Goan Shrimp in Roasted-Coconut Sauce

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. ADAPTED FROM JULIE SAHNI'S INDIAN COOKING, BROOKLYN, NEW YORK From: gourmet.com SERVES 4

1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
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' notes, 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

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.

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.

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.

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.