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🍽️ Goa Shrimp Pot

342 kcal · 30 min · 4 servings

Ingredients

• 100 g fresh coconut flakes
• 1 piece cinnamon stick (approx. 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-on, approx. 40 g each)
• 3 tbsp oil
• 1 level tbsp tamarind paste (from the jar)
• salt
• 1 tbsp red wine vinegar

Instructions

1. 1. Coarsely grate the coconut flesh.
2. 2. Spread the grated coconut onto a baking sheet.
3. 3. Dry the coconut flakes in the oven at low heat for 2 to 3 hours.
4. 4. Break the cinnamon stick into small pieces.
5. 5. Heat a frying pan over medium heat.
6. 6. Toast the cinnamon, coriander, cumin, and cloves in the pan.
7. 7. Remove the spices from the pan as soon as aromatic smoke rises.
8. 8. Wipe the pan clean.
9. 9. Add the dried coconut flakes to the clean pan.
10. 10. Toast the coconut flakes, stirring constantly, until they are light brown.
11. 11. Add the chili flakes and turmeric to the browned coconut flakes.
12. 12. Sauté the spices briefly.
13. 13. Grind all prepared ingredients finely using a hand blender or food processor.
14. 14. Peel the onions and garlic.
15. 15. Finely chop the onions and garlic.
16. 16. Peel the ginger.
17. 17. Grate the ginger finely.
18. 18. Wash the chili.
19. 19. Slice the chili into rings.
20. 20. Wash the tomatoes.
21. 21. Quarter the tomatoes.
22. 22. Cut out the stem ends from the tomatoes.
23. 23. Core the tomatoes.
24. 24. Cut the tomatoes into coarse chunks.
25. 25. Butterfly the shrimp by cutting along the back.
26. 26. Remove the dark veins from the shrimp.
27. 27. Rinse the shrimp.
28. 28. Pat the shrimp dry.
29. 29. Heat oil in a large pan.
30. 30. Sauté the onions and garlic in the oil for 2 to 3 minutes.
31. 31. Add the ginger and chili rings.
32. 32. Continue to sauté the mixture for 1 minute.
33. 33. Add the coconut spice mixture to the pan.
34. 34. Add the tamarind paste and pay attention to the correct amount.
35. 35. Add the tomato chunks to the pan.
36. 36. Sauté everything for 1 minute.
37. 37. Pour 200 milliliters of water into the pan.
38. 38. Bring the sauce to a boil.
39. 39. Season the shrimp with salt.
40. 40. Add the shrimp to the pan.
41. 41. Cover the pan.
42. 42. Cook the shrimp for 3 to 5 minutes over low heat.
43. 43. Season the sauce with salt and vinegar.
44. 44. Serve the stew immediately.
45. 45. Serve with rice or crispy papadums.

Nutrition per serving

• kcal: 342
• Protein: 32 g · Fett/Fat: 19 g · Carbs: 8 g