Seared Shrimp with a Pearl Onion Sauce

Name: Seared Shrimp with a Pearl Onion Sauce (Jhinga Chinnay Vengayam)
Yield: Serves 4
Cuisine: India
Ingredients: 2 dried red Thai or cayenne chiles, stems removed; 6 to 8 medium-size to large fresh curry leaves; ½ teaspoon tamarind paste or concentrate; 1 teaspoon black or yellow mustard seeds; 3 tablespoons coconut oil or canola oil; 1 pound large shrimp (16 to 20 per pound), peeled and deveined but tails left on (see Tip); 1 tablespoon rice flour; ½ teaspoon ground turmeric; 4 ounces pearl onions, peeled and cut into quarters; 1 teaspoon coarse kosher or sea salt

Jhinga Chinnay Vengayam

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Rice flour plays a crucial role here, thickening the tamarind-based sauce that forms a velvety-smooth sheen on each succulent shrimp. Serve the curry with Fragrant Basmati Rice with Curry Leaves for a simply great meal.

Ingredients

1 pound large shrimp (16 to 20 per pound), peeled and deveined but tails left on (see Tip)
1</

Asia
India
Fish course
Pescatarian
Gluten-free

Method

Place the shrimp in a bowl, sprinkle the rice flour and turmeric over them, and toss to coat the shrimp.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the shrimp, arranging them in a single layer. Sear on each side to seal in the flavors a