Indian cuisine · Fish & Seafood

Sungtachi Kodi

Goan shrimp curry in coconut milk with green chili, turmeric and the tart tang of kokum.

Ingredients · for 4 servings

• 600 g shrimp (peeled and deveined)
• 400 ml coconut milk
• 2 onions
• 4 green chilies (long, mild variety)
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1 tsp ground coriander
• 4 dried kokum rinds (or 1 tbsp tamarind paste)
• 10 curry leaves
• 3 tbsp oil
• 1/2 bunch coriander
• Salt

Instructions

1. Rinse the shrimp, pat dry and toss with 1/2 tsp turmeric and a little salt; soak the kokum rinds in 100 ml warm water.
2. Finely dice the onions, halve the green chilies lengthwise and seed them if a milder result is wanted.
3. Heat oil in a wide pot, let the curry leaves pop for 20 sec., then sauté onions and chilies over medium heat for 6–8 min. until the onions are light golden.
4. Add ginger-garlic paste, the remaining turmeric and ground coriander and toast for 1 min. until the raw smell is gone, then pour in the coconut milk and the kokum water with the rinds.
5. Simmer uncovered over low heat for 8–10 min. until the sauce is slightly thick and oil separates on the surface – the coconut milk must not boil hard or it will curdle.
6. Add the shrimp and let steep for just 3–4 min. until they curl up firmly, season with salt, sprinkle with coriander and serve with rice.