GOAN SHRIMP IN ROASTED-COCONUT SAUCE
Provided by Julie Sahni
Categories Rice Sauté Dinner Coconut Shrimp Bon Appétit Brooklyn New York Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Toast coriander, cumin, cinnamon, and cloves in a small heavy skillet over medium heat, shaking skillet, until fragrant and darker (do not burn), 3 to 4 minutes. Stir in coconut, red-pepper flakes, and turmeric and cook, stirring, until coconut is golden brown, 1 to 2 minutes. Transfer to a bowl and cool completely, then pulse in grinder until finely ground.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté onion until golden, 3 to 5 minutes. Add garlic, ginger, chiles, tamarind, and spice mixture and cook, stirring, 30 seconds. Add tomato and cook, stirring, until sauce is thickened, 3 to 4 minutes.
- Toss shrimp with sea salt, then add to sauce and cook, stirring, until just cooked through, 3 to 5 minutes. Stir in vinegar and season with sea salt.
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F6SIX XXX
[email protected]Thank you for sharing this amazing recipe!
Jorynna Joram
[email protected]I'm looking forward to experimenting with different variations of this recipe.
jenifer mcdonald
[email protected]This dish is perfect for a special occasion or a weeknight meal.
Qazafikhan Qazafikhanqazafikhan
[email protected]I can't wait to try this recipe with different types of seafood, such as fish or scallops.
Chloe Simpson
[email protected]Overall, this is a great recipe that I would recommend to anyone who loves shrimp and coconut.
Ehtisam Ehtisam
[email protected]I had some trouble finding roasted coconut, but I was able to make my own by toasting unsweetened coconut flakes in a pan.
sama and salm magdy
[email protected]The sauce was a bit too spicy for my taste, but I was able to tone it down by reducing the amount of chili peppers.
Tahmina Tasli
[email protected]I'm glad I tried this recipe. It's a delicious and unique dish that I'll definitely be making again.
Zowie Helton
[email protected]I found that using fresh coconut instead of dried coconut gave the sauce a more intense flavor.
Jennifer Sharp
[email protected]This recipe is a great way to add some variety to your seafood repertoire.
Betsson Alysson
[email protected]I'm not usually a fan of coconut, but this dish changed my mind. The sauce was creamy and flavorful, with just the right amount of spice.
Odong Frederick
[email protected]This dish was a hit at my party! Everyone loved the unique flavor of the roasted coconut sauce.
kvn LEgacy
[email protected]Definitely a keeper! This recipe is going into my regular rotation.
Nastasia Kellerman
[email protected]Loved the vibrant colors of the dish. The red chilies and green cilantro added a nice pop of color to the creamy sauce.
ChAsad 1991
[email protected]I was amazed at how easy it was to make this dish. It only took about 30 minutes from start to finish.
Md Yeasin Afrat Afrat
[email protected]The roasted coconut added a unique and delicious flavor to the sauce. It paired perfectly with the shrimp and the other spices.
narbahadur Poudel
[email protected]The step-by-step instructions made it easy to follow, even for a beginner like me. The result was a restaurant-quality dish that impressed my dinner guests.
Mohsin King
[email protected]This Goan shrimp dish was an absolute delight! The roasted coconut sauce was rich, creamy, and flavorful, perfectly complementing the succulent shrimp.