|1 poundshrimp; medium raw|
|1 teaspoongarlic paste|
|1 teaspoonginger; --fresh crushed|
|4 tablespoonstamarind paste; - Tamicon|
|1/4 teaspoonturmeric powder|
|1/4 teaspoonred chile powder|
|1/4 teaspoonsalt; -- to taste|
|2 tablespoonsVegetable oil|
|3 clovesGarlic; chopped fine|
|1/2 cupCoconut milk|
|2 mediumJalapeno chiles; -- chopped|
|1 tablespooncilantro; finely chopped|
Bombay Shrimp Preparation
Peel the shrimp and place in a large bowl. Add ginger, garlic, and tamarind pastes, turmeric powder, chile powder and salt to the shrimp. Mix well and set aside for 10 minutes.
Heat the oil in a pan, add garlic cloves and stir until brown. Add shrimp and stir for 2 minutes, so that the shrimp begins to brown. Add coconut milk, cilantro and green chiles. Turn the heat off when the gravy begins to simmer. Serve with steamed Basmati rice.
Nutrition (Does not include the rice):
Cals: 170, Fat: 15g, Chol: 172mg, Sodium: 325mg, Potassium: 387mg
Carbs: 10g, Fiber: 1g, Protein: 25g.
We usually side this with some chutney and cucumber sauce (Raita). Chapati are used to eat this dish in the Indian style.
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