Goa Jingha Curry Aka Goan Prawn Curry

Description

This is spice that is moderate by my terms and moderate by eaters of seriously authentic indian food. If you're sensitive to spice…be careful as you add the jalapenos because you might be sensitive to the red chiles.

My way: 6 whole red chiles, soaked in oil, added to recipe but removed before serving. I use 1-3 whole jalapenos or 1-2 jalapenos and a habanero…but i'm brave!

Also works for chicken, beef, lamb etc! I only use about a pound or two of shrimp because i like a heavy sauce.

If you're serving for commercialized indian appetites, you may want to blend the entire sauce. I like to simmer it first, blend it, then add the red chiles and shrimp. You can also drain off half of the sauce after cooking and blend it briefly. Your choice!

Ingredients

• Tamarind Paste
• Boiling Water
• Cracked Black Pepper
• Dried Red Chilies
• Coriander
• Cumin
• Cinnamon Stick
• Vegetable Oil
• Shrimp
• Salt & Freshly Ground Black Pepper
• Onion
• Garlic Cloves
• Fresh Ginger
• Turmeric
• Fresh Jalapenos
• Water
• Unsweetened Coconut Milk

Instructions

1. In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes
2. Strain through a coarse sieve
3. Discard the seeds
4. Meanwhile, in a small skillet, combine the peppercorns, dried red chiles, coriander seeds, cumin seeds and cinnamon and toast over moderate heat until fragrant, 1 minute
5. Transfer to a spice grinder to cool
6. Grind to a fine powder
7. Heat the oil in a large enameled cast-iron casserole
8. Season the shrimp with salt and pepper
9. Add half of the shrimp to the casserole and cook over moderately high heat until browned, about 4 minutes per side
10. Transfer to a plate and repeat with the remaining
11. Pour off all but 2 tablespoons of the fat from the casserole
12. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes
13. Add the garlic, ginger, turmeric, ground spices and green chiles
14. Cook, stirring, until fragrant, 3 minutes
15. Stir the water and the strained tamarind pulp into the casserole
16. Return the shrimp to the casserole and bring to a boil, then simmer over low heat for 20 minutes
17. Transfer the shrimp to a plate
18. Add the coconut milk and simmer for 20 minutes longer
19. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes
20. Season with salt and pepper
21. Return the chicken to the sauce
22. Simmer the chicken until heated through before serving