Serves 4
Ingredients
3 tsp. lemon juice
3 tsp. olive oil
1 tsp. garlic powder
½ tsp. turmeric
½ tsp. curry powder
½ tsp. salt
28 16/20 per lb. shrimp, peeled and de-veined
4 tbsp. vegetable oil
1 tsp. whole cumin seeds
1 tsp. fresh minced garlic
16 oz. coconut milk
8 oz. tamarind chutney (available from Indian grocers)
½ cup water
¼ cup lemon juice
¼ bunch fresh cilantro, finely chopped
Salt, black pepper, and chili powder, to taste
Directions
Mix together first seven ingredients except for the shrimp. Coat shrimp in marinade for at least three hours. Heat vegetable oil in large sauté pan over medium-high heat. Add cumin seeds and allow to brown. Add garlic and brown for about 30 seconds, keeping the pan moving, so it does not burn. Reduce heat to medium. Add coconut milk and simmer for 1 minute to allow it to thicken. Add tamarind chutney, water, and lemon juice. Simmer for 1-2 minutes. Drain excess marinade from shrimp and add to sauce. Season with salt, fresh ground black pepper, and chili powder to taste. Cook shrimp for approximately 3-4 minutes. Add half the cilantro just before turning off heat and mix in. Garnish with remaining cilantro.
Serve immediately over rice.