Tamarind Shrimp With Coconut Milk

Name: Tamarind Shrimp With Coconut Milk
Total time: 45 min
Ingredients: 2 teaspoons sambhar masala or garam masala; 1 teaspoon coarse sea or kosher salt; 1 teaspoon tamarind paste or concentrate; 1 pound large shrimp (21 to 25 per pound), preferably live-caught in U.S., peeled and deveined but tails left on; 2 tablespoons coconut oil or vegetable oil; 1/2 cup unsweetened coconut milk; 12 medium-size to large fresh curry leaves; 2 tablespoons finely chopped fresh cilantro leaves and tender stems

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Total: 45 minutes

Servings: 4

Cost: $8.24 /serving

Author : Kim Severson

coconut milk curry leaves shrimp

Ingredients

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2 teaspoons sambhar masala or garam masala1 teaspoon coarse sea or kosher salt1 teaspoon tamarind paste or concentrate1 pound large shrimp (21 to 25 per pound), preferably live-caught in U.S., peeled and deveined but tails left on2 tablespoons coconut oil or vegetable oil1/2 cup unsweetened coconut milk12 medium-size to large fresh curry leaves2 tablespoons finely chopped fresh cilantro leaves and tender stems

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.