Ingredients
Scale
- 1/2 lb. jumbo shrimp, peeled and deveined
- 1 cup thick coconut milk
- 1 shallot, sliced
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 2 green chillies, sliced
- 1 tablespoon tamarind paste
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon brown sugar
- Salt and pepper to taste
- 2 sprigs curry leaves
Instructions
- Over medium high heat, saute mustard and fenugreek seeds until they start to sputter
- Add shallots, garlic, ginger, green chilies, curry leaves and saute until fragrant
- Add coriander powder, garam masala, chili powder, turmeric powder and black pepper and stir for 1 minute
- Pour in coconut milk, tamarind paste, salt and sugar and stir to combine
- Add shrimp and simmer covered for about 5 minutes
- Dish and serve hot