Serving
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Shrimp Masala
India - South

Serves
Effort:
Sched:
DoAhead:  
3 w/rice  
***
1 hr  
Most
This very flavorful, moderately spicy curry from India is adapted from an older Indian cookbook (1976) referring it only to South India. It is one of the earliest recipes on this site, so I recently (2014) reviewed it for validity. I found a recipe very close to this one attributed to Goa, and decided to let this older recipe stand as written in 2004, with revised notes and new photo.




1
2
14 oz
1
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5
1/2
1
1
1
1
1
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2
8
1/2
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#
T
can
#
---
cl
in

t
t
t
T
---
T

t
---
Shrimp (1)
Tamarind (2)
Coconut Milk
Onion
-- Curry Paste
Garlic
Ginger root
Chili Serrano
Coriander seed
Mustard seed
Cumin seed
Garam Masala (3)
---------
Oil (5)
Curry Leaf (4)
Salt
-- Serve with
Rice (6)

Prep   -   (25 min - exclusive of shelling Shrimp)
  1. Prepare TAMARIND if using block form. Chop course and soak in 2/3 cup hot water for at least 1/2 hour. Strain out and discard the solids.
  2. Shell and de-vein SHRIMP.
  3. Quarter ONIONS lengthwise and slice thin crosswise.
  4. Make curry paste. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Chop CHILI fine. Grind Coriander, Mustard and Cumin. Mix all with Garam Masala. Pound it all to a paste in a big mortar - or run in a mini-prep food processor with 1 T water.
Run   -   (25 min)
  1. In a sauté pan, heat Oil and fry Curry Leaves for a few seconds until they stop snapping, then stir in Onion. Fry stirring until onion is translucent.
  2. Stir in Curry Paste and fry gently, stirring until it starts to dry out and onion threatens to color.
  3. Stir in Coconut Milk and simmer gently for 15 minutes. Add water if needed to achieve your desired consistency (should be pretty thin for serving with rice).
  4. Stir in the Shrimp, bring back to a simmer and simmer gently for 5 minutes or until shrimp are pink and opaque. Check liquid.
  5. Stir in Tamarind and Salt to taste.
  6. Serve with plenty of steamed long grain rice (see Note-6.
NOTES:
  1. Shrimp   Weight is for raw headless shrimp, shell on.
  2. Tamarind:   This is now widely available in North America in both paste and block form, as well as whole beans. For details see our Tamarind page. If you don't have it, you can use 3 T Lemon Juice (or to taste). Not the same (doesn't have the sweetness), but it'll do in a pinch.
  3. Garam Masala   Since this is from the southern parts of India, a southern GM is appropriate, similar to our Tamil Nadu version, but in a pinch a northern GM will do (not as sharp).
  4. Curry Leaf:   The pattern recipe, written long before curry leaves were available in North America, called for two bay leaves. For a southern recipe, curry leaves are certainly preferable - bay leaves are used in northern India. Curry Leaves are used quite differently from Bay Leaves. Fresh curry leaves are now grown in North America and quite available in Indian markets - at least here in Southern California. For details see our Curry Leaf page.
  5. Oil:   In southern India the predominant cooking oil is Coconut Oil. It's not nearly as bad as the AHA has told you, in fact, it may be the most healthy cooking oil available. A suitable substitute is Pure Olive Oil (not virgin). For details see out Coconut Oil page.
  6. Rice:   A popular rice in the south is Sona Masoori, but Thai Jasmine could be used, and Basmati is always an option.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
imf_shrimpmasala1 041012 r 2014 blic111   -   www.clovegarden.com
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