Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1 large onion finely chopped
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1 tbsp tomato paste
- 2 medium-sized tomatoes finely chopped
- salt to taste
- 15-20 large-sized shrimp peeled and deveined
- 1 tsp tamarind paste
- handful of chopped cilantro for garnish
Instructions
- Heat oil in a large non-stick pan and sauté ginger, garlic and onions until soft and lightly browned. Mix in the spices and tomato paste, and fry for a few seconds.
- Add in chopped tomatoes, season with salt and cook covered until the tomatoes start to soften and turn to pulp.
- Slowly add in the shrimp and tamarind paste, and give it a quick stir to mix well. Cook covered for a few minutes on medium-low heat until the shrimp is cooked through.
- Garnish with fresh cilantro and serve warm.