Burnt Onion Shrimp Curry

• portions: 4-5
• temps actif: 30 minutes
• temps total: 60 minutes

Ingrédients

3 onions, cut into quarters

¾ cup tamarind pulp

1½ cup coconut milk (one small can)

1 lb raw shrimp

1 tbsp urad dal

1 tbsp bengal gram (chana dal)

2 tbsp coriander seeds

Handful of dried chilis (based on your spice tolerance)

Pinch of curry leaves

1 tbsp asafoetida (split into 2 tsp and 1 tsp)

2 tsp black peppercorns

1 tsp turmeric

1 tsp mustard seeds

Instructions

Peel the onion layers apart and spread them across a baking sheet. Coat them lightly in oil and put them into a 400 F oven until the edges are charred. Should take about 40-60 minutes, depending on your oven (don’t let smaller pieces burn).

In a saucepan, add a little bit of neutral oil, then add the urad dal, bengal gram, coriander seeds, and a few dried chilis. Add a pinch of curry leaves, 2 tsp asafoetida, and the black peppercorns. Roast the spices over medium high heat, stirring frequently, until the whole mixture is fragrant.

Add the toasted spices, tamarind pulp and charred onions to a blender, along with about ¾ cup of water, just enough to get it to come together into a paste. Blend on high speed until as smooth as possible.

Add some neutral oil to a pan along with about 1 tsp of mustard seeds and 1 tsp asafoetida. Toast the spices until fragrant, then add the blended paste and 1 tsp of turmeric. Allow it to reduce a little and get everything well combined.

Add the coconut milk and keep it over heat, stirring until well combined.

Reduce the mixture to a simmer, then add the raw shrimp. Cook for 5-6 minutes, or until the shrimp are just cooked. Season to taste with salt and serve with rice and bread.

Notes

Adapted from a video featuring chef Vikram Sunderam. A well-spiced Indian shrimp curry with a tamarind base. It’s similar to other Mumbai style shrimp (prawn) curry recipes, but the tamarind adds a nice tangy depth. The spice blend is quite different from most Indian food you’d eat in mainstream western culture, so I’d give this a try! The heat comes solely from the dried chilis, so modify the amount by personal preference. Sub out the shrimp for your protein of choice, but sear things like chicken and pork.