Name: Goan Shrimp in Roasted-Coconut Sauce
Yield: Makes 4 servings
Ingredients: 1 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 1 (1-inch) piece cinnamon stick, broken into pieces; 4 whole cloves; 1/4 cup unsweetened dried grated coconut; 1 teaspoon hot red-pepper flakes; 1/2 teaspoon turmeric; 3 tablespoons vegetable oil; 1 medium onion, finely chopped; 3 garlic cloves, finely chopped; 1 tablespoon grated peeled ginger (use a Microplane); 2 (4-inch) fresh hot green chiles, cut lengthwise into thin shreds, plus seeds; 1/4 cup Swad-brand tamarind concentrate (see cooks' note, below); 1 cup finely chopped plum tomato (1 large); 1 1/2 lb large shrimp, peeled; 1 teaspoon coarse sea salt such as fleur de sel; 2 teaspoons Sherry vinegar or red-wine vinegar; Equipment: an electric coffee/spice grinder; Accompaniment: basmati rice or Indian bread

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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.

Recipe notes

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