Goa Jingha Curry Aka Goan Prawn Curry

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup tamarind paste
• 1 cup boiling water
• 10 fresh cracked black pepper
• 6 dried red chilies, seeded
• 1 tablespoon coriander
• 1 teaspoon cumin
• one cinnamon stick
• 2 tablespoons vegetable oil
• 1 -3 lb shrimp
• salt & freshly ground black pepper
• 1 large onion, minced
• 5 garlic cloves, minced
• 1 1/2 tablespoons fresh ginger, finely grated
• 1 teaspoon turmeric
• 2 green fresh jalapenos, seeded and chopped
• 3 cups water
• 1 cup unsweetened coconut milk

Recipe

• 1 in a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes. strain through a coarse sieve; discard the seeds.
• 2 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. transfer to a spice grinder to cool. grind to a fine powder.
• 3 heat the oil in a large enameled cast-iron casserole. season the shrimp with salt and pepper. add half of the shrimp to the casserole and cook over moderately high heat until browned, about 4 minutes per side. transfer to a plate and repeat with the remaining.
• 4 pour off all but 2 tablespoons of the fat from the casserole. add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. add the garlic, ginger, turmeric, ground spices and green chiles. cook, stirring, until fragrant, 3 minutes.
• 5 stir the water and the strained tamarind pulp into the casserole. return the shrimp to the casserole and bring to a boil, then simmer over low heat for 20 minutes. transfer the shrimp to a plate. add the coconut milk and simmer for 20 minutes longer. transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. season with salt and pepper. return the chicken to the sauce. simmer the chicken until heated through before serving.