Jhinga Goa Curry
(Indian shrimp in spicy coconut curry)
4 to 6 servings
- 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
- 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 and stringy pulp.
- 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.
- 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 to low and simmer for about 5 minutes.
- 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.