Shrimp, Kerala Style

shrimp kerala sauce simmering

shrimp kerala

3 T peanut oil

2 medium onions, peeled and finely chopped

Fresh ginger, about a ¼-inch cube, peeled

4 cloves garlic, peeled and chopped

½ cup grated and roasted coconut

½ t ground turmeric

1T ground coriander, roasted

¼ t ground cayenne

3 T tamarind paste

½ cup tomato sauce

½ t salt

2 lbs. large shrimp, peeled and deveined

Heat oil in a deep 9-10-inch .skillet over medium heat.  Put in the chopped onions and fry,  stirring for 7 to 8 minutes until lightly browned but soft.  Take off heat.

In a food processor or blender add the ginger, garlic and grated roasted coconut until a paste forms.  (You may need to add 2-3 T water.) Add paste to skillet.  Also add the turmeric, coriander, cayenne, tamarind paste, tomato sauce, salt and ½ cup water. Bring to a boil,  lower heat, cover and simmer for 5 minutes.

About 8 minutes before serving, bring sauce to a boil, fold in shrimp and cook over high heat , stirring until shrimp become opaque.  The sauce should be thick and cling to the shrimp.  Serves 4-6

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