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Goan Shrimp in Roasted-Coconut Sauce

Name: Goan Shrimp in Roasted-Coconut Sauce
Cuisine: indian
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

A small grocery run gets this on the table.

Ingredients

Steps

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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.

Recipes sourced from Epicurious.com.

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