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Thenga Jhinga Fenugreek Coconut Shrimp
Tamarind-marinated shrimp seared over popped mustard seed, then simmered in a coarse paste of fresh coconut, green chile and barely bruised fenugreek and cumin: bitter, sweet, sour and hot in balance.
- YieldServes 4
- Hands-on15 min
- Total45 min
- Difficulty
Ingredients
Marinade
- 1 tsptamarind paste or concentrate
- 1 tspcoarse kosher or sea salt
- ¼ tspground turmeric
- 450 glarge shrimp (16 to 20 per 450 g), peeled and deveined, tails left on
Coconut paste
- 80 gshredded fresh coconut, about 1 cup; or 1/2 cup dried unsweetened coconut, reconstituted
- 120 mlwater
- 1 tspfenugreek seeds
- 1 tspcumin seeds
- 4fresh green Thai, cayenne or serrano chiles, stems removed
- 2 tbspcoconut oil or canola oil
- 1 tspblack or yellow mustard seeds
- 11 leavesfresh curry leaves, medium to large, 10 to 12
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