- Medium shrimp- 2 lb (shelled & deveined)
- Large onion- 1 (chopped)
- Ginger-1-inch piece (chopped)
- Garlic- 5 cloves (chopped)
- Dried red chilies- 2
- Cumin seeds- 2 tsp
- Coriander seeds- 2 tablespoons
- Black peppercorns- 1/2 tsp
- Turmeric powder- 1 tsp
- Mustard seeds- 1 tablespoon
- Tamarind paste- 1/2 tablespoon
- Grated coconut- 2 cups
- Coconut liquid- 3/4 cup or plain water- 3/4 cup
- Curry leaves- 10
- Bunch of chopped cilantro (coriander) leaves
- Salt to taste
- Oil- 1/4 cup
South Indian Shrimp
Put turmeric and salt to the shrimp and mix well. Set aside for 10 minutes. In a blender place the grated coconut, red chilies, peppercorns, coriander seeds, cumin seeds, mustard seeds, ginger, garlic, onion & tamarind and purée with coconut liquid or water.
Heat oil in a large pan and fry the puréed mixture over medium heat for 10 minutes with constant stirring. Add shrimp and curry leaves and mix well. Simmer and cook for 15 minutes or until the shrimp is cooked. Garnish with cilantro leaves and serve hot with rice.
