Goan Shrimp Curry

Soak the tamarind in 1/4 cup of warm water for about 15 minutes to soften it.

In a dry pan, toast the coriander seeds, cumin seeds, black peppercorns, cinnamon stick, and cloves over medium heat for 2-3 minutes until fragrant.

Remove the stems from 5 of the Kashmiri chilies and deseed them. This is to intensify the color without making it too spicy.

In a grinder jar, add the toasted spices, deseeded chilies, turmeric powder, ginger, garlic, and fresh coconut. Add the soaked tamarind pulp (discarding the seeds and fibrous bits) and about 1 cup of water. Grind to a smooth, fine paste.

Peel and devein the shrimp. You can butterfly them by making a shallow slit on the back to help them cook evenly and appear larger.

In a bowl, combine the shrimp with turmeric powder, Kashmiri chili powder, salt, and lemon juice. Mix well to coat.

Let the shrimp marinate for at least 15 minutes while you prepare the curry base.

Heat vegetable oil in a pan over medium heat. Add curry leaves and sauté until fragrant. Add the finely chopped red onion and sauté until caramelized.

Add the chopped tomato and cook until it softens and the oil starts to separate.

Add the prepared curry paste to the pan. Fry for about 2-3 minutes, stirring constantly, until it darkens slightly and releases its aroma.

Pour in 2 cups of water, scraping the bottom of the pan to incorporate the paste. Add sugar and salt to taste. Bring to a simmer.

Add the sliced okra and slit green chili. Cover and simmer for about 5 minutes.

Stir in the thick coconut milk and lemon juice. Mix well until the sauce is smooth and creamy.

Add the marinated shrimp to the curry. Stir gently to combine.

Simmer gently for about 5-7 minutes, or until the shrimp are cooked through and pink. Do not overcook the shrimp.

Taste and adjust salt, sugar, or lemon juice if needed.

Garnish with freshly chopped cilantro.

Serve the Goan shrimp curry hot with steamed rice or bread.