I have a thing for pretty much any kind of Asian food. Lately I’ve been getting into Asian cooking a lot more, cooking authentic Chinese dishes, and broadening my horizons in other Asian cuisines as well. Indian food is perhaps my all-time favorite. I could eat it morning, noon, and night without tiring. I have cooked a handful of Indian dishes in my kitchen over the years, be it butter chicken and samosas, or dal makhani.
I just love all the wonderful spices used in Indian cooking. Their placement is inconsequential. I’m always looking to experiment more, and some extra shrimp in the freezer recently proved to be the perfect excuse to test out a new recipe. I had seen a recipe using tamarind in a shrimp curry and was really inspired because I love tamarind and thought it’s tart flavor would actually compliment shrimp really well.
I didn’t follow that recipe, but created my own using various spices I had in my pantry, and just elaborated the dish as I went along. The result was fantastic. The juicy pink shrimp is cloaked in a slightly sweet and tart sauce that is nicely spiced with a combination of mustard seeds, Madras curry powder, garam masala, and red chili powder along with the standard garlic and ginger.
This dish was really easy to make, and I would definitely make it again with a surplus of shrimp. I served this delicious curry with sides of basmati rice and chana dal. The rice helped soak up some of the tasty sauce from the shrimp, and the dal was a wonderfully spiced favorite that I’ve now made at least 3 times in my kitchen. It’s always a winner.