TAMARIND SHRIMP WITH COCONUT MILK
Raghavan Iyer has dedicated his life to helping people learn to cook Indian food. He dissects the four main culinary regions of the country into manageable bites, and develops recipes that are simple to make but have complex flavors. In this recipe for puli jingha, he marries shrimp and coconut milk spiked with sambhar masala, a spice blend common in southern Indian kitchens. Nearly every household has its own version, and you can make the one he grew up with quite easily. Serve this curry over lime-scented rice or yellow split peas.
Provided by Kim Severson
Categories curries, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine masala, salt and tamarind paste in a medium bowl. Add shrimp and toss them with the mixture. Cover and refrigerate for 30 minutes, or up to 2 hours. Do not overmarinate, as the acidic tamarind will make the shrimp rubbery after 2 hours' contact.
- Heat oil in a medium skillet over medium-high. Add shrimp in a single layer. Reserve any excess marinade. Sear the shrimp for 30 seconds to 1 minute per side.
- Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes. Sprinkle with cilantro and serve immediately.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 648 milligrams, Sugar 0 grams, TransFat 0 grams
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Kailyn Hildenbrand
[email protected]A fantastic recipe that's sure to impress your guests. The tamarind and coconut milk sauce is simply divine.
Telfah Tala
[email protected]I'm not a big fan of tamarind, but I really enjoyed this dish. The coconut milk mellowed out the sourness perfectly.
Vyronas Argyrides
[email protected]This recipe is a lifesaver! I'm always looking for new ways to cook shrimp, and this one is definitely a winner.
alejandro bro
[email protected]A bit too spicy for my liking, but still very enjoyable. Next time I'll reduce the amount of chili.
Edi Kay
[email protected]This dish is pure heaven! The tamarind and coconut milk create a perfect symphony of flavors.
Talha Jatt
[email protected]Not a fan of the tamarind flavor, but the coconut milk sauce is great. I'll try it again with a different souring agent.
Akhas Islam
[email protected]Easy to make and incredibly delicious. I'll definitely be making this again!
Shampein Papo
[email protected]I love the combination of tamarind and coconut milk in this dish. It's a great way to add some Thai flair to your shrimp.
Kelvin Headley
[email protected]This recipe is a keeper! The shrimp were tender and juicy, and the sauce was simply divine.
Tsaone Morapedi
[email protected]Just wow! This dish is so flavorful and unique. The tamarind and coconut milk create a perfect balance of sweet and sour.
The Jordanian
[email protected]Easy to follow recipe with amazing results! The sauce is incredibly flavorful and the shrimp cooked perfectly. Highly recommend!
Rozy Jannat
[email protected]A bit too tangy for my taste, but still enjoyable. I'll reduce the tamarind next time.
Oliver Gerald
[email protected]I tried this recipe for a family gathering and it was a huge hit! Everyone raved about how delicious the shrimp was. Definitely making this again!
Olaide Jatto Jatto
[email protected]This tamarind shrimp with coconut milk is an absolute delight! The flavors are perfectly balanced with a wonderful tang and creaminess. An absolute winner in my book!