Serves 4
- Active time:1 hr
- Start to finish:1 hr
May 2008
This South Indian dish—also known as xec-xec—is full of tamarind, cumin, coriander, and roasted coconut. The spices meld with the tomato to form a flavorful sauce that clings to the shrimp.
-
1
teaspoon
coriander seeds
-
1/2
teaspoon
cumin seeds
-
1
(1-inch) piece cinnamon stick, broken into pieces
-
4
whole cloves
-
1/4
cup
unsweetened dried grated coconut
-
1
teaspoon
hot red-pepper flakes
-
1/2
teaspoon
turmeric
-
3
tablespoons
vegetable oil
-
1
medium onion, finely chopped
-
3
garlic cloves, finely chopped
-
1
tablespoon
grated peeled ginger (use a Microplane)
-
2
(4-inch) fresh hot green chiles, cut lengthwise into thin shreds, plus seeds
-
1/4
cup
Swad-brand tamarind concentrate (see cooks' notes, below)
-
1
cup
finely chopped plum tomato (1 large)
-
1 1/2
lb
large shrimp, peeled
-
1
teaspoon
coarse sea salt such as fleur de sel
-
2
teaspoons
Sherry vinegar or red-wine vinegar
-
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.
Cooks’ note: If you can't find tamarind concentrate at your Asian market, use 3 tablespoons tamarind pulp (from a pliable block) softened in 6 tablespoons hot water, stirred into a paste, then forced through a sieve.