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!
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
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.
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.