Recipes Goan Shrimp Curry 4.0 (663) 1 Review 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 By Sanjeev Kapoor Sanjeev Kapoor A celebrity chef and entrepreneur, Sanjeev Kapoor hosted Khana Khazana, the longest-running Indian cookery show in Asia, and was the first chef to own a 24/7 food and lifestyle channel Food Food. He is also the owner of fine-dining eatery Khazana and the popular chain The Yellow Chilli. Food & Wine's Editorial Guidelines Updated on October 31, 2019 Print Rate It Share Share Tweet Pin Email Photo: © David Malosh Total Time: 20 mins Yield: 4 Ingredients 3 dried red chiles 1/4 cup dried unsweetened coconut flakes 1 1/2 teaspoons coriander seeds 1 teaspoon cumin seeds One 1-inch piece of fresh ginger, peeled and chopped 4 garlic cloves, chopped 1 teaspoon tamarind concentrate (see Note) or 1 tablespoon fresh lemon juice 1 tablespoon vegetable oil 1 small onion, cut into 1/4-inch dice 2 jalapeños, halved lengthwise 1 pound shelled and deveined medium shrimp 1 tablespoon malt or cider vinegar Salt Directions 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. 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. Suggested Pairing Vibrant, zesty Albariño. Rate it Print