Today we will prepare some exquisite coconut shrimp with tamarind sauce in the best Indian style, we bring you this exotic food from South Asia.
In this recipe, shrimp with tamarind sauce and coconut milk are seasoned with Sambhar masala, a spice blend common in South Indian kitchens. Almost every household has its own version, and you can make your own quite easily.
- 1 pound large shrimp (21 to 25 per pound), peeled and deveined but with tails attached
- 2 teaspoons sambhar masala
- 2 tablespoons coconut oil or vegetable oil
- 1 teaspoon tamarind paste or concentrate
- ½ cup unsweetened coconut milk
- 12 medium to large fresh curry leaves
- 2 tablespoons finely chopped fresh cilantro leaves and tender stems
- 1 teaspoon coarse sea salt or kosher salt
- Combine masala, salt and tamarind paste in a medium bowl. Add shrimp and toss to coat. Refrigerate for 30 minutes, or up to 2 hours. Do not over-marinate, as the acidic tamarind will make the shrimp rubbery after 2 hours of contact.
- Heat oil in a medium skillet over medium-high heat, add shrimp to skillet, reserving excess marinade. Brown shrimp for 30 seconds to 1 minute per side.
- Pour coconut milk and remaining marinade over shrimp, add curry leaves and stir once or twice.
- Cook uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and sauce is slightly thickened, about 3 minutes. Sprinkle with cilantro and serve immediately.
- Serve your coconut shrimp with tamarind sauce over rice or yellow split peas.
- If you want to make your own sambhar masala, mix roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds, curry leaves with cumin, black pepper, grated coconut, cinnamon, or other spices.