Serves: 4
Total Calories: 304

1 tablespoon Basic Ginger-Garlic Paste (or store-bought)
1 cup Coconut Milk (or store-bought)
2 tablespoons (about) Tamarind Paste or 3 pieces dried kokum halves (preferred)
2 tablespoons coconut oil or vegetable oil
1 piece peeled fresh ginger (1-inch), cut into thin matchsticks
10 to 15 fresh curry leaves
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 large tomato, finely chopped
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1/4 cup minced fresh curry leaves
1/4 teaspoon salt, or to taste
16 to 20 fresh jumbo shrimp (11 to 15 per pound), shelled and deveined, with tails intact
2 tablespoons minced fresh mint leaves

1. Prepare the ginger-garlic paste and the coconut milk. Wash the kokum halves well, chop finely and soak the pieces in 1 cup hot water about 30 minutes. Drain and reserve the water. Or, mix the tamarind paste with 1 cup water.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the ginger matchsticks until golden, about 1 minute. Mix in the ginger-garlic paste, curry leaves, and green chili peppers and cook over medium-low heat, stirring, about 1 minute.

3. Mix in the tomato, coriander, turmeric, soaked kokum pieces (or tamarind mixture), curry leaves, and salt, and stir about 5 minutes. Add the shrimp and cook, turning once or twice, about 1 minute, then add the reserved kokum water (if not using tamarind), and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the shrimp are pink and opaque and the juices are almost dry, about 7 minutes.

4. Mix in the coconut milk and cook about 2 minutes. Transfer to a serving dish, mix in the mint leaves, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 304
Calories from Fat: 60

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