Jhinga Goa Curry

(Indian shrimp in spicy coconut curry)

Yield: 4-6 servings

INGREDIENTS	PREP	AMOUNT
Shrimp	peeled, deveined	1 1/2 to 2 lbs
Limes	juice only	2 each
Turmeric		1 tsp
Salt		1 tsp

Tamarind paste or concentrate		2 Tbsp
Warm water		1 1/2 cups

Onion	chopped	1 each
Chile peppers	chopped	3-8 each
Garlic	crushed	3-4 cloves
Ginger	minced	1 Tbsp
Coriander, ground		2 Tbsp
Cumin, ground		1 Tbsp
Coconut, shredded unsweetened (opt.)		1/4 cup
Oil		1/4 cup

Coconut milk		1 cup
Salt & pepper		to taste
Cilantro	chopped	1/2 bunch

Basic Steps: Marinate → Puree → Sauté → Simmer

Place the shrimp in a large bowl and toss with the lime juice, turmeric and salt. Set aside to marinate for about 30 minutes.
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.
Place the onion, chilies, garlic, ginger, coriander, cumin and coconut (if using) in a food processor or blender and puree well. Add a little water if needed.
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.
Add the tamarind water and bring to a boil. Reduce heat and simmer for about 5 minutes.
Add the shrimp, coconut milk, salt and pepper. Bring to a simmer and cook another 5-10 minutes until the shrimp is cooked through. Stir in the cilantro, adjust seasoning and serve with rice.

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 2-3 limes.
One cup of chopped tomatoes may be added during the last couple minutes of sautéing the onion puree.

Goa curry in one form or another is eaten up and down the western coast of India. There are endless variations, but the basic qualities are a fiery hot coconut curry with the sour punch of tamarind.