This is one of the easiest recipes that I have tried out. Rajesh and I went through a phase where we would check out cookbooks (Indian and International) from the local libraries and after poring over them, we would try out some new dishes. This recipe is from one of Madhur Jaffrey’s cookbooks. We have tried out some quick and easy recipes from her collection and most of them have turned out well.
- Shrimp - 2 lbs, medium size
- Coconut milk - 1 can,
- Garlic - 6 cloves, crushed
- Green chillies - 6, finely chopped
- Cilantro - 1/2 bunch, finely chopped
- Water - 1/2 cup
- Oil - 2 tbsp
- Tamarind paste - 2 tsp
- Ginger garlic paste - 1 tbsp
- Chilly powder - 2 tsp (more or less depending on your taste)
- Turmeric powder - 1/4 tsp
- Salt to taste
Wash, peel, devein and remove the tail off the shrimp. Pat dry and set aside.
Mix all the marinade ingredients together in a small bowl and pour it over the cleaned shrimp. Mix well and set aside to marinate for 20 minutes.
Heat oil in an open shallow pan. Put in the crushed garlic and fry till light golden.
Add the marinated shrimp and fry for a couple of minutes.
Put in the coconut milk, water, green chillies and cilantro. Mix well.
When the coconut mil and water in the dish come up to a boil, turn off the heat instantly.
Shrimp cooks very quickly, so do not cook it for more than 5 minutes.