The magic in this dish happens in the spice grinder, where all the layers of flavor are brought together before cooking even begins. Serve with brown basmati rice.
- 1 tablespoon yellow split peas
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon black peppercorns
- 1 dried red chili, such as Thai, cayenne or chile de arbol
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon tamarind concentrate (see Ingredient Note) or 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1 pound raw shrimp (16-20 per pound), peeled and deveined
- 1 tablespoon canola oil
- 1 teaspoon black or yellow mustard seeds
- 1/4 cup minced shallots
- 1/2 cup water
- Ingredient Note:
- Highly acidic, tart and complex-tasting tamarind fruit is used extensively in southern Indian cooking. The pulp is extracted and stored in paste form as tamarind concentrate. It is widely available in Indian grocery stores and other ethnic supermarkets. It will keep in a covered container in the refrigerator for up to 1 year. Lime juice is an acceptable substitute.
Toast the split peas, coriander, cumin, peppercorns and chili in a large skillet over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the spices become fragrant and the chili blackens slightly, 2-3 minutes. Transfer to a plate to cool for 3-5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.
Combine the cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl. Add the shrimp and turn to coat. Cover and refrigerate for 30 minutes. (Do not marinate for more than 2 hours or the acidity in the tamarind will affect the shrimp's texture).
Heat the oil in the pan over medium-high heat; add the mustard seeds. When the seeds begin to pop, cover the skillet. As soon as the popping stops, add the shallots and the shrimp in a single layer and cook until the undersides of the shrimp turn salmon-pink, 1-2 minutes. Turn the shrimp and cook until the other side is pink, 1-2 minutes. Add the water and continue cooking for 1 minute. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
180 calories; 6g total fat; 1g total saturated fat; 172mg cholesterol; 464mg sodium; 7g carbohydrates; 2g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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