Shrimp Kerala Style by Madhur Jaffrey

If I would have to choose what food to eat for the rest of my life I would choose Indian food. Mister V and I love it so much that Friday cheat days would be an Indian banquet that includes pakora, samosa, butter chicken, vegetable korma, lamb rogan josh, beef masala, naan bread, pappadums, rice and for dessert mango kulfi. I know right? Plenty of leftovers for an extended Saturday cheat day! Master V is not a snob either he loves his naan bread dip in tamarind chutney. Oh! Indian food is definitely love!!!

That it is why this Shrimp Kerala style is a sure hit. The sourness with a little sweetness and heat so balance that I just can't stop saying ohh! wow and ahh yum! It is so simple so easy to make that you cant believe that it has a huge foodgasmic flavour.

Shrimp Kerala Style

From An Invitation to Indian Cooking by Madhur Jaffrey

3 tbsp vegetable oil

2 medium sized onion, peeled and  finely chopped

A piece of ginger, about 1/4 inch cube, peeled

4 cloves garlic, peeled and chopped

1/2 cup grated and roasted fresh coconut

1/2 tsp ground turmeric

1 tbsp ground coriander, roasted

1/4 tsp cayenne pepper

3 tbsp tamarind paste

1/2 cup tomato sauce

1/2 - 3/4 tsp salt

2 lbs medium sized shrimp, peeled and deveined

Heat oil either in deep 10-inch skillet or in 10 - inch heavy bottomed pot over medium high flame. 

Put in chopped onions and fry, stirring for 7 to 8 minutes or until the onions are slightly browned, but soft. Turn off heat. 

In a blender, combine the ginger, garlic and grated roasted coconut. Blend at high speed until tiny grains are formed. Add contents of blender container to skillet or pot. Also add the turmeric, coriander, cayenne, tamarind paste, tomato sauce, salt and 3/4 cup water. Bring to a boil, Cover, lower heat and simmer gently for 5 minutes. (This much of the recipe can be made up to a day in advance. Keep covered and refrigerated until ready for use.)

7 to 8 minutes before serving, bring the sauce to boil. Add shrimp, fold in, cook at high temperature, stirring continuously, until the meat turns opaque ( about 5 minutes ). The sauce should be very thick and cling to the meat, but if you desire a thinner sauce, add a bit more water.