While this originally started out to be Bombay Shrimp, I accidentally purchased the wrong type of tamarind paste so the dish ended up more like a curry. The end result was quite delicious and I was disappointed there wasn’t enough for seconds!
Ingredients:
1 pound raw shrimp, medium (we used 26-31 size)
1 teaspoon garlic paste
1 teaspoon fresh, crushed ginger
4 tablespoons tamarind paste (we accidentally used tamarind cooking concentrate, which is not paste)
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder (cayenne)
1/4 teaspoon salt (to taste)
2 tablespoons Vegetable oil
3 cloves Garlic, chopped fine
1/2 cup Coconut milk
2 medium Jalapenos, chopped (ours were disappointingly mild)
1 tablespoon cilantro finely chopped
Directions:
Peel the shrimp and place in a large bowl. Add ginger, garlic, and tamarind paste, turmeric powder, chile powder and salt to the shrimp. Mix well and set aside for 10 minutes.
Heat the oil in a pan over medium heat, add garlic cloves and stir until brown. Add shrimp and stir for 2 minutes, so that the shrimp begins to brown and curl. Add coconut milk, cilantro and jalapenos.
Turn the heat off when the gravy begins to simmer. Serve with steamed Basmati rice.
My opinion:
As I said before, I wish there were left overs. We will definitely be making this again. With the mild jalapenos, the dish could have used a bit more spice.