Hot, Sweet Shrimp

Name: Hot, Sweet Shrimp
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1 teaspoon garam masala powder; 2 teaspoons soft brown sugar; ½ teaspoon chili powder; 1 teaspoon cumin seeds; vegetable oil, for frying; 10 fresh curry leaves; 2 large onions, peeled and finely chopped; a handful of chopped cilantro leaves; 5 fresh green chiles, finely chopped; 1½ teaspoons tamarind pulp; ¾ teaspoon coriander powder; ½ teaspoon turmeric powder; 2 tomatoes, finely chopped; 11 oz/300 g raw shrimp, shelled and deveined; 3 garlic cloves, peeled and finely chopped; ½ teaspoon cumin powder; salt

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Fresh curry leaves really make this dish. If you cannot get hold of fresh leaves, you can use dried, which you can buy in most good Asian food stores.

Ingredients

11 oz/300 g raw shrimp, shelled and deveined
1½ teaspoons

Asia
Fish course
Pescatarian
Spicy
Gluten-free

Method

Soak the tamarind pulp in a small amount of water for 30 minutes.

Put the green chiles, garlic, and cumin seeds into a food processor and whiz to form a paste.

Heat some vegetable oil in a skillet and cook the onions until golden. Add the paste and cook for a couple of minutes.

Add the coriander, cumin, chili, garam masala, and turmeric powders and cook for 1 minute, the