© David Malosh
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

Sanjeev Kapoor and his wife, Alyona, love beach vacations in Goa. Kapoor prepares this shrimp curry in typical Goan style, so it's tangy, spicy and vibrant.  Video: Sanjeev Kapoor demonstrates how to toast spices    More Indian Recipes  

How to Make It

Step 1    

In a large nonstick skillet, cook the dried chiles, 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.

Step 2    

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.

Chef's Notes

Tamarind concentrate is available at specialty-food stores.

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