Madhur Jaffrey's Shrimp in the Maharashtrian Manner
photo by CityGirl
- Ready In:
- 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.
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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"!