Ingredients Jump to Instructions ↓

  1. For the marinade

  2. 1/2 teaspoon kosher salt

  3. 1/4 teaspoon ground peppercorn s

  4. 1/4 teaspoon cayenne pepper

  5. 2 tablespoons lemon juice (from about 1/2 lemon)

  6. 1 pound large or extra-large shrimp , peeled and deveined For the sauce

  7. 1 cup water

  8. 1/4 cup canola oil

  9. 24 curry leaves, roughly torn

  10. 4 dried red chiles

  11. 1 teaspoon ground peppercorn s

  12. A 3-inch piece ginger , peeled and minced

  13. 1 medium red onion , finely chopped

  14. 1 tablespoon plus 1 teaspoon kosher salt

  15. 2 garlic cloves, peeled and chopped

  16. 2 teaspoons ground coriander

  17. 1/2 teaspoon turmeric

  18. 2 cups canned chopped tomato es

  19. 1 teaspoon Sambhaar, or 1/2 teaspoon curry powder

  20. 1 1/2 cups coconut milk

  21. 1 cup chopped fresh cilantro For the Sambhaar (makes about 3/4 cup)

  22. 3 dried red chiles

  23. 2 tablespoons coriander seeds

  24. 2 tablespoons mustard seeds

  25. 1 tablespoon cumin seeds

  26. 1 tablespoon white lentil s (urad dal)

  27. 1 tablespoon yellow split pea s (channa dal)

  28. 2 teaspoons fenugreek seeds

  29. 2 teaspoons ground peppercorn s

  30. 40 curry leaves

Instructions Jump to Ingredients ↑

  1. To make the marinade place all of the ingredients in a gallon-sized resealable plastic bag. Add the shrimp, toss to coat, and refrigerate.

  2. Set ½ cup of water next to the stovetop. Heat the oil with the curry leaves (if using) and chiles in a medium pot over medium-high heat until the curry leaves start to sizzle, 1 to 2 minutes. Add the ground peppercorns and cook for 1 minute longer. Stir in the ginger, onion, and salt and cook, stirring often, until the onion is browned, about 8 minutes, sprinkling with water and stirring whenever the onion and ginger begin to stick to the bottom of the pot.

  3. Add the garlic, coriander, and turmeric and cook until the garlic is fragrant, about 1 minute. Reduce the heat to medium-low and add the tomatoes to the pot. Cook, stirring and scraping the browned bits up from the sides and bottom of the pot, for 1 minute. Increase the heat to medium-high and simmer for 5 minutes, stirring often. Stir in the Sambhaar (see below) and cook for 1 minute, and then pour in the coconut milk and ½ cup of water. Bring to a boil and add the shrimp and any accumulated juices. Bring to a simmer and cook until the shrimp are curled and opaque, about 2 minutes. Stir in the cilantro and serve.

  4. To prepare the Sambhaar Place all of the spices in a medium skillet over medium-high heat. Toast until the mustard seeds begin to pop and the skillet starts to smoke, stirring often, 3½ to 5 minutes. Transfer to a spice grinder or coffee mill and grind until powder fine. Store in an airtight glass jar for up to 4 months.


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