This is a dish that comes from the West Coast of India where seafood is abundant. It is not too spicy but it has wonderful, tangy flavors. Use king prawns or tiger shrimp – the freshest and largest available are the ideal choice here. This makes for a light lunch or an appetizer, but you can augment the quantities for a substantial dinner.
3 jumbo shrimp – peeled and deveined – tails left on
2 TBSP vegetable oil
3 garlic cloves – finely chopped
½ medium onion – finely chopped
1 TSP of Indian chili powder
1 TSP hot Madras curry powder
1 ½ TSP turmeric
2 TBSP tamarind juice
½ TSP brown sugar
¼ cup of water
In a skillet, heat up the oil and sweat the onion. Add the garlic and sauté for a few minutes. Incorporate the spices and toast them to release their oils. Add the tamarind, sugar, salt and pepper – and the shrimp and the water. Sauté for a few minutes until they are pink and cooked through. Serve over yellow or white basmati rice.