Dinner Tonight: Goan Shrimp Curry Recipe

• 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 or 1 tablespoon fresh lemon juice
• 1 tablespoon neutral oil
• 1 small onion, cut into 1/4-inch dice
• 2 jalapenos, halved lengthwise, seeded, and cut into half-moons
• 1 pound shelled and deveined medium shrimp
• 1 tablespoon malt or cider vinegar
• Salt
• Cooked jasmine or basmati rice

1. In a medium skillet, combine chiles, coconut, coriander, and cumin over high heat. Toast, stirring and shaking constantly, until coconut begins to brown, about one minute. Transfer to a blender with ginger, garlic, tamarind, and 1/2 cup of water. Blend until completely pureed.
2. Add oil to skillet and heat over high heat until shimmering. Add onion and jalapenos and cook until onion is golden, 2-3 minutes. Add puree and bring mixture to a boil. Simmer 10 minutes to combine flavors, adding a little water if necessary to create a smooth sauce.
3. Add shrimp and simmer until just cooked through, about 2 minutes. Season sauce with salt and vinegar, if needed. Serve with rice.

red chiles, coconut flakes, coriander seeds, cumin seeds, ginger, garlic, tamarind concentrate, neutral oil, onion, jalapeufos, shrimp, malt, salt, jasmine

Taken from www.seriouseats.com/recipes/2011/05/dinner-tonight-goan-shrimp-curry-recipe.html (may not work)