Goan Shrimp Curry

Ingredients

• 1 1/3 lbraw shrimp, peeled and deveined
• 1 2/3 cupscoconut milk
• 1onion, finely chopped
• 2tomatoes, chopped
• 4 clovesgarlic, crushed
• 3/4 ozginger, finely grated
• 2 tbsptamarind paste
• 2 tspchili powder, Kashmiri, for color rather than heat
• 2 tspground coriander
• 1 tspground turmeric
• 1 tspmustard seeds
• 15curry leaves
• 2green chilies, slit
• 3 tbspvegetable oil
• 1 1/2 tspsea salt
• 1/2 ozfresh cilantro, chopped

Method

1. 1

   Heat the oil in a wide pan over medium-high heat, add the mustard seeds and wait for the crackle, then the curry leaves, slit chilies and onion. Turn the heat to medium and cook the onion until soft and pale gold.

2. 2

   Add the garlic and ginger for a minute, then the chili powder, ground coriander and turmeric. Stir for thirty seconds, then add the tomatoes and salt and cook until they break down.

3. 3

   Pour in the coconut milk and stir in the tamarind paste. Bring it to a bare simmer and cook gently until the gravy has thickened slightly and turned a deep orange.

4. 4

   Slide the shrimp in, stir once, and cook only until they have turned pink and curled.

5. 5

   Take the pan off the heat, scatter over the cilantro, and taste — it should be noticeably sour. Add more tamarind if it is not.

Nutrition per serving