Bombay Shrimp
1 lb medium raw shrimp
1 tsp garlic paste
1 tsp ginger paste
4 Tbsp tamarind paste
1/4 tsp turmeric powder
1/4 tsp red chile powder
salt to taste
2 Tbsp vegetable oil
3 garlic cloves
1/2 cup coconut milk
2 green chiles -- chopped
1 Tbsp finely chopped cilantro
Peel the shrimp and keep in a vessel. Add ginger, garlic, and tamarind
pastes, turmeric powder, chile powder and salt to the shrimp. Mix well and
set aside for 10 minutes. Heat the oil in a pan, add garlic cloves and
stir until brown. Add shrimp and stir for 2 minutes, so that the shrimp
can also get brown. Add coconut milk, cilantro and green chiles. Turn the
heat off when the gravy begins to simmer. Serve with steamed rice.
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