GOAN-STYLE SHRIMP CURRY (sembharachi kodi, for four)
1 pound large shrimp, peeled and deveined
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
- 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.
- 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.
- 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.
- 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