Tamarind Shrimp (Prawns Varathiathu)
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- Jonathan Hittinger - Culinary Arts Student
- 6 Servings
- Ingredients
- 1 1/2 pounds medium or large shrimp, peeled and deveined
1 tsp cayenne
1/4 tsp turmeric
1 1/4 tsp salt
5 tbsp vegetable oil
1 tsp tamarind concentrate
1/4 cup hot water
1/2 tsp black mustard seeds
1/8 tsp fenugreek seeds
2 cups thinly sliced onions
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger
1 tsp minced fresh green chili
3/4 cup chopped tomato
Garam Masala
3 tsp coriander
1/2 tsp cumin seeds
3/4 tsp cayenne - Preparation
- 1. For garam masala add coriander and cumin seeds to a hot pan, once brown add in coriander and set aside.
2. Rub the shrimp with a mixture of cayenne, turmeric, and 1/4 tsp of the salt. Marinate for 15 minutes.
3. Heat 2 tbsp of the oil over medium high heat and fry the shrimp briefly until they begin to turn pink (2 to 3 minutes). Do not cook all the way through. Set aside.
4. Soak the tamarind in 1/4 cup hot water, breaking it up with your fingers until dissolved. Set aside.
5. Heat 3 tbsp oil in a wide deep frying pan over medium-high heat. Add the mustard seeds and cover. When the mustard seeds pop, add the fenugreek seeds and brown. Once brown, add the onions. Fry until the edges of the onions begin to brown. Stir in the garlic, ginger, and green chili. When the onions are very brown, add the dissolved tamarind, tomato, and 1 tsp of salt. Stir constantly until the tomato breaks down stir in the garam masala. The sauce should be very thick. Add the shrimp and stir until they are just cooked through. Serve. - Cook's Note
- Recipe may be prepared in advance through step 4.
*Recipe adapted from Maya Kaimal's book entitled Savoring the Spice Coast of India HarperCollins: 2000
The International Culinary School at The Art Institute of Pittsburgh
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