Tamarind Shrimp

Thank you for sharing!

Last Updated on December 14, 2020 by Chef Mireille

Tamarind Shrimp & Plantain Podimas

Tamarind Shrimp (served with Plantain Podimas
1 lb. large shrimp
1 teaspoon ground turmeric
3 cloves garlic, crushed
2 tablespoons ginger, grated
1 chile, split and halved
1 1/2 teaspoons ground coriander
2 tablespoons lime juice
1 tablespoon mustard oil
1 small onion
1 large tomato
2 tablespoons tamarind pulp
1 1/2 cups water
1/4 cup jaggery, grated
1/4 cup coriander (cilantro), finely chopped

1 – Combine garlic, ginger, chile and lime juice in a bowl.  Sprinkle shrimp with turmeric and coriander.  Add to bowl and leave to marinate in the refrigerator for a minimum of 1 hour.  The longer you marinate, the better – overnight is ideal.
2 – Boil the water and add to the tamarind pulp.  Let sit for 15 minutes.  Using a strainer, squeeze all the liquid out of the tamarind pulp.  Reserve the water and discard the tamarind water.
3 – Add the jaggery to the tamarind water and stir to dissolve.
4 – Heat mustard oil in a skillet.  Sweat onions until they are translucent.  Add tomatoes and cook for about 5 minutes to release the juices.  This will also let the sweetness of the tomatoes come out in the sauce.
5 – Add the tamarind-jaggery water to the skillet and bring to a boil.
6 – Add the shrimp and reduce to a simmer.  Cook for about 3-4 minutes, until shrimp is pink and cooked through.

7 – Turn off flame and add chopped cilantro and salt, to taste.

This goes perfect with Plantain Podimas. The sweet-tart flavor of the shrimp is a perfect compliment to the spicy, but mild flavored podimas.  Garnish with curry leaves.


Chef Mireille

Thank you for sharing!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.