Shrimp Curry with Tamarind
A quick shrimp Indian curry featuring tart tamarind, and an array of fragrant spices.
Servings: 4 servings
Calories: 134kcal
Ingredients
- 1 ½ tablespoons vegetable oil or ghee or as needed
- 1 teaspoon brown mustard seeds
- 1 red onion chopped
- 1 teaspoon Madras curry powder
- ¼ teaspoon garam masala
- ⅛ to ¼ teaspoon Indian red chili powder
- 5 cloves garlic minced
- 1 tablespoon minced ginger
- 1 ¼ pounds large shrimp peeled (leaving tail in tact) and deveined
- ¼ cup water
- 1 ½ tablespoons tamarind paste
- Kosher salt
Instructions
- Heat the oil a large skillet over medium-high heat. Add the mustard seeds, and when they start to sizzle and pop, add the onion, curry powder, garam masala, and chili powder. Stir and cook over medium heat until the onion softens, about 5 minutes.
- Add the garlic and ginger and continue to cook for another couple minutes until fragrant. Add the shrimp and toss to coat with the onions and spices. Add the water and tamarind paste. The water will help dilute the paste into a sauce. Season with salt.
- Continue to cook, stirring regularly, until the shrimp is pink and cooked through. Serve immediately.
Nutrition
Calories: 134kcal | Carbohydrates: 6g | Protein: 23g | Fat: 2g | Sodium: 304mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g