Crevettes épicées du Malabar

Ingrédients

• 20 jumbo/extra large shrimps (shelled, deveined and thawed)
• 3 tablespoons oil
• 2 teaspoons mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1 cup yellow onion (thinly sliced)
• 1 hot green chili (slit lengthwise, optional)
• 15 curry leaves
• 4 garlic cloves
• 1/2 inch ginger
• 1 dried red chili
• 1/2 teaspoon turmeric
• 3 tomatoes (finely diced)
• 2 tablespoons tamarind paste (more or less depending on the sourness you like)
• 1/4 cup cilantro (finely chopped)
• 1/2 cup water
• salt to taste

Préparation

1. 1

   Heat the oil in a heavy bottom saucepan on medium heat. Add mustard seeds and allow them to splutter. Add fenugreek seeds and onions. Saute for a minute and add green chili along with half the curry leaves. Continue to cook for 5 minutes over medium heat until the onions begin to change color to a light brown.

2. 2

   Make a fine paste of ginger, garlic, and dry red chili in a blender and add it to the pan. Add turmeric powder and mix well.

3. 3

   Add tomatoes and continue to cook until they soften for 5 minutes. Add water along with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes.

4. 4

   Add shrimp and cook covered over low heat for 5 minutes stirring halfway through. Turn the heat off and add the remaining curry leaves and cilantro. Serve with steamed Basmati rice.