Keralite Jhinga

By akselden

Ingredients

• 1 lb. (16 to 20) uncooked extra-jumbo
• shrimp, peeled and deveined
• 1/2 c. coconut milk
• 1 tbsp.finely chopped gingerroot
• 1 tbsp. chopped karhi leaves, or
• 2 tbsp.finely chopped cilantro
• 1 tsp. salt
• 2 fresh Thai, Serrano or cayenne chilies,finely chopped
• 12 tsp. tamarind concentrate paste,
• or 2 tbsp. lime juice
• 2 tbsp. vegetable oil
• 1 tsp. black or yellow mustard seed
• 8 medium shallots, thinly sliced

Preparation

Step 1

Mix shrimp, coconut milk, ginger root, karhi, salt, chiles, and tamarind paste in a medium bowl. Cover and refrigerate 30 to 60 minutes to blend flavors. Heat oil and mustard seed in a 12-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add shallots; stir-fry 1 to 2 minutes, or until light golden brown. Add shrimp mixture. Cook 5 to 7 minutes, turning frequently, until shrimp are pink and firm.