Fenugreek-Scented Coconut Shrimp

Thenga Jhinga

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

The nibs of fenugreek will pucker your mouth, but the next wave of sweet coconut and spicy-hot chiles mellows out the obtrusive spice to make way for a well-balanced curry.


  • 1 teaspoon tamarind paste or concentrate
  • 1 teaspoon coarse kosher or s


  1. Combine the tamarind paste, salt, and turmeric in a medium-size bowl. Add the shrimp and toss to combine. Refrigerate, covered, for 30 minutes to 2 hours, to allow the flavors to meld. (Do not marinate too much longer, because the highly acidic tamarind and salt will break down the shellfish and turn its texture unappealing and rubbery.)
  2. Put the coconut, ½ cup wat