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The Dish | Coriander & Tamarind Shrimp
Succulent pink jewel like morsels are a great nibbler. The coriander and tamarind paste, blended in with the freshly roasted spices, delicately coats the shrimp, releasing a smoky flavour with subtle hints of tart and sweet. Garnished with a papadum crumble.
2 lbs shrimp, large, shell on, remove veins 1 tbsp olive oil 2 tbsp butter 1 tsp cumin seeds 2 tsp coriander seeds, dry roasted and crushed coarsely 1 onion, large, sliced thinly 1 1/2 tsp garlic, fresh minced 1/2 cup fresh coriander, chopped 1 tsp salt 1 tsp cumin powder, fresh roasted 1 tsp green chillies, fresh minced 1/4 cup tamarind paste 1 tbsp brown sugar [optional]
Directions • • • • • • •
Wash shrimp under cold running water and set aside to drain In a shallow sauté pan heat the oil and butter on medium high heat Add the cumin and coriander seeds. Once they start to sizzle, add the onions and garlic. Reduce the heat to medium and saute until the onions are soft and slightly pink Add the fresh coriander, salt, cumin powder and green chillies. Stir until well mixed. Add the tamarind paste and stir until all the spices and ingredients are well blended Add the shrimp and cook until the shrimp turn pink and are well coated with the sauce. About 8-10 minutes. • Adjust seasonings – if desired add the brown sugar for a sweet and sour flavour • Serve over a bed of Spicy Vegetable Couscous (recipe available at www.zardozimagazine.com) Serves 6 to 8 people