Madhur Jaffrey's Shrimp in the Maharashtrian Manner
photo by CityGirl
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 453.59 g prawns medium-sized shrimp, unpeeled (no heads) or 340.19-368.54 g peeled uncooked shrimp
- 1 garlic clove, finely crushed
- 4.92 ml finely grated peeled fresh ginger
- 44.37 ml tamarind paste
- 0.61 ml ground turmeric
- 3.69 ml salt
- 1.23 ml hot red red chili powder (cayenne pepper)
- 29.58 ml vegetable oil
- 3 garlic cloves, peeled, mashed lightly, but left whole
- 113.39 g unsweetened coconut milk
- 4.92 ml finely chopped fresh coriander
- 2 fresh hot green chili peppers, finely chopped
directions
- 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.
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RECIPE SUBMITTED BY
We live in Brooklyn, NY.
I come from a long line of excellent cooks; have been interested in cooking since childhood and seem to have passed this interest along to my two sons, both of whom cook professionally.
Favorite recipes come from a variety of sources: family and friends, magazines, newspapers and cookbooks, more recently, tv and the internet,as well as trial and error recreations of restaurant meals we've enjoyed.
A pet peeve of mine is a dish with "too many ideas"!