Raghavan Iyer

Tamarind Shrimp with Coconut Milk

Puli Jhinga

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

top 1000660 Curries

660 Curries

By Raghavan Iyer

Published 2008

  • About

This simple-to-make curry is complex-tasting and maintains the subtle flavors of the shrimp in a tart, creamy sauce. Savor it over Lime-Flavored Rice with Roasted Yellow Split Peas for a quick but elegant meal that will impress your guests.

Ingredients

Method

  1. Combine the masala, salt, and tamarind paste in a medium-size bowl. Add the shrimp and toss them with the mixture. Refrigerate, covered, for 30 minutes to 2 hours. (Be careful not to over-marinate the shrimp, as the highly acidic tamarind will start to break down the shellfish, resulting in an unappealing, almost rubberlike texture.)
  2. Heat the oil in a medium-size