For the Curry
  • ½ lb of peeled and deveined shrimp with tails on
  • 2 tablespoons of turmeric powder
  • 1 tablespoon of white wine vinegar
  • 1 tablespoon of coconut oil
  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • 4 cloves of garlic, minced then ground to a paste
  • 1 1-inch piece of ginger, minced then ground to a paste
  • ¾ cup coconut milk
  • ¼ cup of hot water
  • 1 table tamarind paste
  • 2 green chilis, halved lengthwise down the middle (but not deseeded)
  • 1 teaspoon brown sugar
Powdered spice mixture
  • 1 tablespoon coriander seeds
  • 1 tablespoon kashmiri chili powder (or regular red chili powder suffices here too)
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns

How to Make

Stage 1 - Pre-Marinate Shrimp
  1. Mix the prawns with turmeric, vinegar, and salt and set aside for ~15 minutes Be very not to let them marinate for much longer, though, because the vinegar's acidity dry them out and make them tough.
Stage 2 - Prepare Tamarind Paste
  1. If you are using tamarind paste from a block (we were), add the paste to a small bowl and add hot water. Let it steep for 10 minutes, stirring occasionally to soften it into more of a paste texture. Remove any seeds or stems as you might find them
Stage 3- Prepare Spice Mixture
  1. Grind the cumin seeds, peppercorns, coriander seeds and chili powder in either a mortar and pestle or using a coffee grinder. Break down into as fine a powder as possible.
Stage 4 - Make Your Curry
  1. Heat the coconut oil in a deep sauté pan and add the onions. Fry for 5-7 mins on medium-high heat until the onions start to brown.
  2. Throw in the chopped tomato and fry for an additional 3-4 mins.
  3. As the tomatoes begin to soften and grow a more transparent red, add the garlic and ginger paste and fry for another 2-3 minutes.
  4. Add the powdered spices and mix it all together. Fry for 2 minutes and add the coconut milk, water and tamarind paste.
  5. Stir it all together, add the green chilis and sugar, and bring the liquid to a gentle simmer for 2-3 minutes.
  6. Add the marinated prawns, coating them in the spiced sauce while stirring, until they turn pink, for no more than 4 minutes.
Best served with steamed basmati rice. And be careful not to eat the chilis directly!

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