Prep 10 mins
Cook 5 mins
This recipe has served me well for many years. It is a very lovely mixture of flavors, aromas and textures and seems like it should have been much more work than it actually is. Ms. Jaffrey describes the dish as a "quick dish which you can make with prawns (shrimps) or any firm fleshed fish that can be cut into thick steaks or chunks. Serve with rice and vegetables suchas stuffed Okra, carrots with Dill and Puréed Vegetables." I have also substituted drained pressed tofu for the shrimp and it was equally but differently delicious. I have given the ingredient list in avoirdupois and skipped the metric measurements which she used in her book.
- 1 lb prawns medium-sized shrimp, unpeeled (no heads) or 12 -13 ounces peeled uncooked shrimp
- 1 garlic clove, finely crushed
- 1 teaspoon finely grated peeled fresh ginger
- 3 tablespoons tamarind paste
- 1⁄8 teaspoon ground turmeric
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon hot red red chili powder (cayenne pepper)
- 2 tablespoons vegetable oil
- 3 garlic cloves, peeled, mashed lightly, but left whole
- 4 ounces unsweetened coconut milk
- 1 teaspoon finely chopped fresh coriander
- 2 fresh hot green chili peppers, finely chopped
- Peel and devein shrimp if necessary.
- Put them in a bowl.
- Add crushed garlic, ginger, tamarind paste, turmeric, salt and chili powder (cayenne).
- Mix well and set aside for 10 minutes (not longer , as raw ginger tends to affect the texture of the shrimp).
- Heat the oil in a frying pan or wok over medium high heat.
- When hot, put in the whole mashed cloves of garlic.
- Stir until they brown lightly.
- Now put in the shrimp.
- Stir for 1 minute so that they also brown lightly.
- Turn the heat to medium-low.
- Put in the coconut milk, fresh coriander, and green chilies.
- As soon as the sauce begins to simmer, turn off the heat and serve.