Hing – Jeera Shrimp Curry
This is my favourite curry. It tastes better if the shrimp has part of the head on like we get in India but I have made it with headless shrimps and it has come out just as well.
20 to 30 minutes
1. ½ cup grated fresh coconut
2. 4 tbsp oil
3. ½ tsp cumin seeds
4. ½ tsp hing powder
5. 1 to 2 green hot peppers chopped into rounds
6. One inch ball of tamarind soaked in one hot water
7. 1/2tsp turmeric powder
8. 1 tsp or to taste red chilli powder
9. 1 medium tomato chopped.
10. ½ pound shrimps peeled and deveined
11. Salt to taste
12. Fresh chopped coriander leaves for garnishing.
1. Blend the coconut a little with little water to give it consistency set aside
2. Extract juice from the tamarind set aside
3. Heat the oil in heavy bottom pan, add the cumin seeds and hing and when the cumin seed start to darken add the green chili rounds, this must get dark brown but not black.
4. Now add the tamarind pulp and the spices and stir 2 to 4 minutes and let boil some.
5. Add the coconut and let boil for 1 to 2 minutes
6. Add the tomato and let cook for 5 minutes till it is pulpy.
7. Add salt and let boil for 2 minutes
8. Now add the shrimps and cook till shrimps are done.
9. You can add water as much as the thickness of the curry you want now. I normally add ½ cup per person
10. Remove from heat. Garnish with coriander. Serve with hot rice.
The frying of chilli and cumin is important step to get the smell and taste for this recipe. Make sure that they brown well but not have burnt smell.