2 pounds large shrimp
1/2 teaspoon tamarind concentrate
2 tablespoons hot water
1/2 cup grated unsweetened coconut, ground
fine in blender or food processor
1 1/2 cups onion, thinly sliced, divided
3 tablespoons vegetable oil, divided
Water as needed
1 cup water
4 teaspoons ground coriander
1/2 teaspoon cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
1 green chile, split lengthwise
1 teaspoon salt
1 teaspoon mustard seeds
10 curry leaves or 4 bay leaves
4 dried red peppers
1 tablespoon vegetable oil
Shell and devein shrimp; set aside.
In small bowl, dissolve tamarind concentrate in hot water and set aside.
In a wok or large frying pan, over medium-high heat toast coconut and 1/2 cup
onion in 1 tablespoon oil, stirring constantly, until coconut is dark brown. In
a food processor or blender, process mixture into fine paste, using as little
water as possible. Set aside.
n same wok or pan, wiped clean, over medium-high heat, fry 1 cup onion in 2
tablespoons oil until soft. Stir in water, spice mixture, green chile and salt.
Turn heat down to medium, add shrimp, and cook 5 minutes. Add coconut mixture
and tamarind to shrimp, and simmer 5 minutes or until shrimp are opaque. Remove
Spice Mixture: In small covered frying pan over medium-high heat, heat mustard
seeds, curry leaves and dried red peppers in vegetable oil until mustard seeds
begin to pop. Pour contents of skillet over shrimp and stir. Taste for salt.
Yield: 8 servings