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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

Sanjeev Kapoor
March 2011

Gallery

© David Malosh

Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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