Recipe by GoldsmithLissa
This is spice that is moderate by my terms and moderate by eaters of seriously authentic indian food. If you're sensitive to spice...be careful as you add the jalapenos because you might be sensitive to the red chiles. My way: 6 whole red chiles, soaked in oil, added to recipe but removed before serving. I use 1-3 whole jalapenos or 1-2 jalapenos and a habanero...but I'm brave! Also works for chicken, beef, lamb etc! I only use about a pound or two of shrimp because I like a heavy sauce. If you're serving for commercialized indian appetites, you may want to blend the entire sauce. I like to simmer it first, blend it, then add the red chiles and shrimp. You can also drain off half of the sauce after cooking and blend it briefly. Your choice!
Top Review by Chef floWer
I had one kgs of small prawns/shrimps in the freezer and wanted to use them tonight. I searched for a prawn curry recipe and this is what brought me to your recipe. I thought this recipe was really delicious, I followed the recipe except didn't add the jalapenos and red chilli's, so my 8 year old was able to eat it as well. Served it with steam rice. Thank you GoldsmithLissa for your recipe.
- 1⁄2 cup tamarind paste
- 1 cup boiling water
- 10 fresh cracked black pepper
- 6 dried red chilies, seeded
- 1 tablespoon coriander
- 1 teaspoon cumin
- one cinnamon stick
- 2 tablespoons vegetable oil
- 1 -3 lb shrimp
- salt & freshly ground black pepper
- 1 large onion, minced
- 5 garlic cloves, minced
- 1 1⁄2 tablespoons fresh ginger, finely grated
- 1 teaspoon turmeric
- 2 green fresh jalapenos, seeded and chopped
- 3 cups water
- 1 cup unsweetened coconut milk
Directions See How It's Made
- In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes. Strain through a coarse sieve; discard the seeds.
- Meanwhile, in a small skillet, combine the peppercorns, dried red chiles, coriander seeds, cumin seeds and cinnamon and toast over moderate heat until fragrant, 1 minute. Transfer to a spice grinder to cool. Grind to a fine powder.
- Heat the oil in a large enameled cast-iron casserole. Season the shrimp with salt and pepper. Add half of the shrimp to the casserole and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a plate and repeat with the remaining.
- Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
- Stir the water and the strained tamarind pulp into the casserole. Return the shrimp to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Transfer the shrimp to a plate. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper. Return the chicken to the sauce. Simmer the chicken until heated through before serving.