Jhinga Goa Curry

Ingredients

• Shrimp, peeled and deveined -- 1 1/2 to 2 pounds
• Limes, juice only -- 2
• Turmeric -- 1 teaspoon
• Salt -- 1 teaspoon
• Tamarind paste or concentrate -- 2 tablespoons
• Warm water -- 1 1/2 cups
• Onion, chopped -- 1
• Chile peppers, chopped -- 3 to 8
• Garlic, crushed -- 3 or 4 cloves
• Ginger, minced -- 1 tablespoon
• Ground coriander -- 2 tablespoons
• Ground cumin --1 tablespoon
• Shredded, unsweetened coconut (optional) -- 1/4 cup
• Oil -- 1/4 cup
• Coconut milk -- 1 cup
• Salt and pepper -- to taste
• Cilantro, chopped -- 1/2 bunch

Method

1. Place the shrimp in a large bowl and toss with the lime juice, turmeric and salt. Set aside to marinate for about 30 minutes.
2. Soak the tamarind in the warm water for about 10 minutes. Then mash the pulp into the water and strain out the seeds with a fine-mesh sieve. Save the tamarind-flavored water and discard the seeds and stringy pulp.
3. Place the onion, chilies, garlic, ginger, coriander, cumin and shredded coconut (if using) in a food processor or blender and puree well. Add a little water if needed.
4. Heat the oil over medium flame in a large pot, kadhai or wok. Add the onion puree and sauté, stirring until it cooks down and loses its raw flavor. Do not burn.
5. Add the tamarind water and bring to a boil. Reduce heat to low and simmer for about 5 minutes.
6. Add the shrimp, coconut milk, salt and pepper. Bring to a simmer and cook for another 5 to 10 minutes, or until the shrimp is cooked through. Stir in the cilantro, adjust seasoning and serve with rice.

Jhinga Goa Curry Variations

• Substitute any firm, white fish for the shrimp.
• You can adjust the amount of chilies down if your tolerance for heat is not so high.
• If you can't find tamarind paste, substitute the juice of 2 to 3 limes.
• One cup of chopped tomatoes may be added during the last couple minutes of sautéing the onion puree.