Hot, Sweet Shrimp

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

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
Gluten-free
Spicy

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