Recipe: Tamarind-Coriander Shrimp

Tamarind stays considerably of a thriller to most cooks in the USA, however the candy and bitter pulp is prized by cooks from its native vary in tropical Africa to India, Mexico, and past. The pods resemble lengthy, puffy peanuts, however the taste is teased by a mix of lemon, date, and apricot—making it a strong ingredient that is full of flavour.

We beloved how its candy acidity brightened up a Persian seafood stew known as jalia mahi, which frequently comes loaded with handfuls of cilantro, onion, fenugreek, turmeric, chilies and extra. Whitefish is commonly poached in a vibrant sauce to absorb the natural flavours.

On this recipe from our ebook Milk Road Tuesday Nights, which limits recipes to 45 minutes or much less, we narrowed down the ingredient checklist to focus on turmeric and cilantro. Each complement the pure sweetness of easy-to-cook shrimp, which we sear on just one facet; Permitting the shrimp to complete cooking within the light residual warmth of the sauce prevents it from overcooking. To get the savory depth to steadiness the brightness, we additionally stir in an excellent quantity of tomato paste.

Tamarind paste is offered in Asian markets, and is offered in dense, plastic-packed blocks. It ought to be tender and elastic, not laborious and brittle.

Shrimp with tamarind and coriander

From begin to end: 40 minutes

Servings: 4


3 tablespoons of tamarind
2½ cups of water
2 tablespoons of grapeseed or different impartial oil
1½ kilos giant shrimp, peeled, deveined, deveined, tails eliminated, and patted dry
1 medium sized onion, chopped
Kosher salt and floor black pepper
2 tablespoons of salted butter
1 cup finely chopped cilantro leaves and tender stems, divided
3 tablespoons of tomato paste
2 teaspoons floor coriander
Half a teaspoon of floor turmeric


In a 2-cup measuring cup or small microwave-safe bowl, combine the tamarind paste and 1/2 cup of water. Microwave on excessive till heated via, about 1 minute, then whisk to mix properly. Let stand 10 minutes, then pour combination via a fine-mesh strainer over a bowl and press down on the solids to extract as a lot liquid as attainable; discard solids. It’s best to have about half a cup of drained tamarind.

In a big Dutch oven over medium warmth, warmth the oil till smoking. Add half of the shrimp in a good layer and prepare dinner, with out flipping, till barely golden on the underside, about 45 seconds. Utilizing slotted spoon, switch to a plate. Repeat with remaining shrimp. sit apart.

In the identical saucepan over medium-low warmth, add the onion and prepare dinner, stirring, till softened and barely golden, 6 to eight minutes. Combine two teaspoons of salt and butter, then add half a cup of coriander. Prepare dinner, stirring continuously, till cilantro has darkened and onions are golden brown, 5 to six minutes.

Add the tamarind and tomato paste and prepare dinner, stirring continuously, till barely darkened, about 1 minute. Add the coriander, turmeric, 1/2 teaspoon pepper, and a pair of cups water. Carry to a simmer over medium warmth and prepare dinner, stirring, till sauce has thickened barely and flavors have combined, about 10 minutes.

Add the shrimp and stir till coated with the sauce. Prepare dinner, stirring, till shrimp are opaque all through, 1 to 2 minutes. Take away from warmth and stir in remaining 1/2 cup cilantro, then style and season with salt. Switch to a serving platter and sprinkle with just a few tablespoons of the remaining cilantro, or extra to style.

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