Goa Shrimp Pot

Ingredients

• 100 g fresh coconut flakes
• 1 piece cinnamon stick (ca. 3 cm)
• 1 tsp coriander seeds
• 1 tsp cumin
• 2 cloves
• 0.5 tsp Chili flakes
• 1 tsp turmeric
• 100 g red onion (2 red onions)
• 3 Garlic cloves
• 50 g ginger (1 piece)
• 1 Green Chili Pepper
• 4 tomatoes
• 600 g shrimp (headless and shell-less, ca. 40 g each)
• 3 tbsp oil
• 1 tbsp tamarind paste (from the jar)
• Salt
• 1 tbsp red wine vinegar

Instructions

1. 1.

   Grate coconut flesh coarsely and dry on a sheet for 2-3 hours.

2. 2.

   Break cinnamon into small pieces and roast with coriander, cumin, and cloves in a pan over medium heat until aromatic smoke rises; remove. Wipe out the pan.

3. 3.

   Add the dried coconut shreds to the pan and stir‑roast until lightly brown.

4. 4.

   When browned, add chili flakes and turmeric and sauté briefly.

5. 5.

   Blend all prepared ingredients finely with an immersion blender or food processor.

6. 6.

   Peel and finely chop onions and garlic. Peel and grate ginger. Wash chili and slice into rings.

7. 7.

   Wash tomatoes, quarter them, remove stems, deseed, and cut into coarse pieces.

8. 8.

   Score shrimp along the back, remove dark veins, rinse, and pat dry.

9. 9.

   Heat oil in a large pan; sauté onions and garlic for 2‑3 minutes.

10. 10.

    Add ginger and chili and sauté for 1 minute.

11. 11.

    Add coconut spice mix, tamarind paste (carefully measured), and tomatoes; sauté for 1 minute. Add 200 ml water and bring to a boil.

12. 12.

    Season shrimp with salt, add to the pan, cover, and simmer for 3‑5 minutes over low heat. Season sauce with salt and vinegar and serve immediately. Pair with rice or crispy papadums.