Update my dinner status, I'm making this tonight.
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3 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 tablespoons vegetable oil
- 1 large onion peeled and thinly sliced
- 10 cloves garlic peeled and crushed
- 3 cups chopped fresh cilantro leaves
- 2 large tomatoes peeled and crushed
- 1 cup chopped fresh fenugreek or 3 tablespoons dried
- 0.25 cup chopped fresh basil
- 2 teaspoons curry powder
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon freshly cayenne pepper
- 0.666666666666667 cup tamarind paste diluted in 1/2 cup water
- 1 lb raw shrimp deveined and patted dry
Preparation
1. In a skillet, heat 2 tablespoons oil over medium heat. Add the onion and garlic and stir fry for 10 minutes, until translucent. Add cilantro and fry 3 minutes longer, then add tomato and fry 5 more minutes.
2. Add the fenugreek, basil, curry powder, black pepper, cayenne pepper, and tamarind liquid. Mix well, cover, and simmer over low heat for 20 minutes. Adjust seasoning and set aside.
3. Just prior to serving, in a skillet, heat 2 tablespoons oil over medium heat. Stir fry the shrimp for 2-3 minutes, just until it changes color. Careful no to overcook. Add sauce.
4. Add salt to taste and adjust seasoning. Serve with saffron steamed rice. (separate recipe)
