Name: Cauliflower and Shrimp Caldin
Yield: Makes 6 main-course servings
Ingredients: 1 heavy coconut (without any cracks and containing liquid); 3 garlic cloves; 1 small onion, halved lengthwise and thinly sliced lengthwise; 2 1/2 cups plus 2 tablespoons water; 1 tablespoon vegetable oil; 1 tablespoon cumin seeds, ground in an electric coffee/spice grinder; 1 teaspoon turmeric; 1 (4-inch) fresh red chile, halved lengthwise, keeping stem intact; 1 large head cauliflower (2 1/2 pounds), cut into 1-inch-wide florets; 1/2 pound medium shrimp (31 to 35 per pound), peeled, leaving tail and first segment of shell intact, and deveined; 1 1/2 teaspoons salt; 1 (1-inch) piece tamarind from a pliable block*; 1 (13- to 14-ounce) can unsweetened coconut milk* (preferably Chaokoh brand); 1 tablespoon cider vinegar; Accompaniment: steamed basmati rice

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Cauliflower and Shrimp CaldinRita Maas

A caldin is a coconut curry, typical of Goa. Though caldins are made with fresh coconut milk in India, chef Cardoz uses Chaokoh brand canned unsweetened coconut milk. It's thicker and richer than other brands, and imparts a great deal of flavor. It's important not to let the caldin boil during cooking, or the coconut sauce will break.

Cooks' note:

·Coconut can be baked and flesh removed 1 day ahead and chilled in a sealed plastic bag.

Recipe notes

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