GOAN-STYLE SHRIMP CURRY (sembharachi kodi, for four)

1 pound large shrimp, peeled and deveined

kosher salt

ground black pepper

1/8 teaspoon cayenne pepper

¼ cup canola oil

4 dried red chiles

5 whole cloves

4 green cardamom pods

2 Indian or regular bay leaves

1 stick cinnamon, halved

one 3 inch piece ginger, peeled and minced

1 medium yellow onion finely chopped

2 garlic cloves, peeled and finely chopped

1 tablespoon ground coriander

1 teaspoon ground turmeric

3 cups canned chopped tomatoes, with juice

1-1/2 cups coconut milk

1 cup chopped fresh cilantro

2 small green Thai chiles, or 1 serrano, finely sliced

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1. Place shrimp in a gallon-size, resealable plastic bag and add ½ teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne.  Mix well and refrigerate.

2. In a deep skillet or saute pan over medium high heat, combine oil, red chiles, cloves, cardamom pods, bay leaves and cinnamon and cook until fragrant, 1 to 2 minutes. Add ¼ teaspoon black pepper and cook 1 minute longer.  Add ginger, onion, and 1 tablespoon kosher salt and saute until onion is soft and translucent, 5 to 8 minutes.  Add garlic, coriander and turmeric and cook until fragrant, about 1 minute.

3. Reduce heat to medium low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute.  Increase heat to medium-high and simmer for 5 minutes, stirring often.

4. Add coconut milk, bring to a boil and add shrimp. Bring to a simmer and cook until shrimp are opaque 2 to 3 minutes.  Stir in half of cilantro.  Garnish with remaining cilantro and sliced peppers, and serve with white rice.

 

adapted from the New York Times, March 5, 2008 and Saveur Magazine, August/September, 2014