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Goan Shrimp in Roasted-Coconut Sauce

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Goan Shrimp in Roasted-Coconut SauceRomulo Yanes

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.

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.

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