12 Extra Large shrimp, 16-21 per pound.
2 Teaspoons of garam masala.
1 Teaspoon tamarind paste.
1 Teaspoon coarse kosher salt.
2 Tablespoons coconut oil.
1 5+ Ounce can of coconut milk.
2 Tablespoons fenugreek leaves.
2 Tablespoons freshly chopped cilantro.
Directions:
Combine the tamarind past, garam masala & salt.
The mixture will be very thick. Take a brush and smear both sides of the shrimp with it.
Cover and refrigerate it for 30 minutes to 3 housrs, no more.
Heath the coconut oil in a medium skillet. Lay the shrimp in a single layer and cook for 30 seconds to 1 minute per side.
Add the coconut milk, any reserved marinade and the fenugreek leaves.
Cook uncovered until the shrimp are salmon-orange and the sauce is slightly thhick, about 3 minutes
Sprinkle with cilantro and serve immediately.
Serving: 2 with these amounts.
Notes:
This recipe is from The New York Times, D7, March 30, 2016.
The recipe asks for 12 medium-to-large fresh curry leaves. They were impossible to find, hence the fenugreek.
The only fluid in the mnarinade is the tamarind paste, and it does not flow. The mixture is best applied to the shrimp with an index finger.
To cover 12 shrimp, allow 1 to 2 tablespoons of tamarind paste, and increase the garam masala accordingly. A teaspoon of salt is OK, I think.
The recipe was accompanied by another for sambhar masala. It relied heavily on curry leaves, so I retreated to garam masal as the alternative.
1/4 Cup firmly packed medium-to-large curry leaves.
1/4 Cup dried Thai or cayenne chiles, stems removed.
2 Tablespoons dried yellow split peas.
2 Tablespoons coriander seeds.
1 Tablespoon cumin seeds.
1 1/2 Teaspoons fenugreek seeds.
1 1/2 Teaspoons black or yellow mustard seeds.
1 1/2 Teaspoons poppy seeds.
1 Cinnamon stick, broken into 3 1 inch pieces.
1 1/2 Teaspoon sesame oil.Combine leaves, chiles, peas & spices in a bowl & drizzle with olive oil, coating evenly.
Heat medium sized skillet. Add coated spices to toast. Stir constantly for 2 to 4 minutes.
Remove to cool.
Grind 1/2 of the mixture at a time. The masala will keep for 2 months in a sealed container.The dish was approved with the substitutions. It is very easy to cook and will be repeated.