Goan Shrimp In Roasted-Coconut Sauce

• 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
• 2 teaspoons Sherry vinegar or red-wine vinegar
• an electric coffee/spice grinder
• basmati rice or Indian bread

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 saute 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.

coriander seeds, cumin seeds, cinnamon, cloves, coconut, hot redpepper, turmeric, vegetable oil, onion, garlic, ginger, fresh hot green chiles, tamarind, tomato, shrimp, salt, sherry vinegar, basmati rice

Taken from www.epicurious.com/recipes/food/views/goan-shrimp-in-roasted-coconut-sauce-242304 (may not work)