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.

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