B&B Recipe of the week – Kerala Shrimp Curry

Make the tamarind mixture by placing the tamarind paste, chilli powder, cumin and turmeric in a small bowl with the measured water and stir to mix well.

 

Heat the oil in a large nonstick frying pan over medium heat. Add garlic and shrimps and stir fry for a few minutes.

 

 Stir in the tamarind paste and the measured water. Bring to boil, reduce heat and stir.

 

Gently simmer on low heat add salt to taste. Now add coconut milk

Mix well and simmer for 2 more minutes. Remove from heat and garnish with cilantro, serve with rice. Enjoy!

Photo credit: Hamlyn 200 Curries