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)
|Serving Size: 1 Serving (381g)|
|Recipe Makes: 4|
|Calories from Fat: 413 (55%)|
|Amt Per Serving||% DV|
|Total Fat 45.9g||61 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 27.2g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 211.1mg||65 %|
|Sodium 199.5mg||7 %|
|Potassium 823.7mg||22 %|
|Total Carbohydrate 55.1g||16 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 51.3g|
|Protein 31.8g||45 %|
Powered by: USDA Nutrition Database
Calories per serving: 749