Hot & Sour Shrimp Curry

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Shrimp Puli Munchi

 

This  quick and easy dish hails from the south-west region of India, enjoy!

 

Ingredients:

1 lemon size ball of tamarind
10 to 12 dry red chilies
½ tsp coriander seeds
½ tsp cumin seeds
Pinch of turmeric powder
1 tablespoon of vegetable oil
1 tsp mustard seeds
1 cup low -sodium seafood stock
8 cloves of garlic
8 to 10 curry leaves
1 pound of medium raw fresh shrimp, peeled and deveined
Salt to taste

Directions:
Soak the tamarind in water for about an hour and extract the pulp. Dry roast the chilies, coriander seeds, cumin seeds, 4 cloves of garlic with turmeric with 1 tablespoon of oil and little water and grind all of these ingredients into a fine thick paste with tamarind. Heat oil in a pan. Add the mustard seeds, curry leaves, crushed garlic, when they begin to pop a little, add the paste and stock as needed, salt and bring it to a boil. Add the shrimps and simmer for 5 to 8 minutes. Serve hot over rice or with Naan. Bon Appetit!

 

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