4 tablespoons oil

5 shallots or 1 medium-sized onion, finely sliced lengthwise

¾ -in (2-cm) piece of cinnamon stick

A few curry leaves

1 lb (500 g) large shrimp, peeled and deveined

2 medium waxy potatoes, parboiled, peeled and diced

¾ cup (200 ml) thick coconut milk

1 tablespoon tamarind water, or to taste

Salt to taste

Pinch of fennel seed

Spice Paste

3 cloves garlic

¾-in (2-cm) piece fresh ginger root, peeled and coarsely chopped

1 teaspoon ground chili

½ teaspoon ground turmeric


Grind the Spice Paste ingredients together with a little water to form a thick paste. Heat the oil in a wok and fry the shallots, cinnamon and curry leaves until the shallots are golden. Add the shrimp and stir-fry until they are almost cooked. Add the potatoes, the coconut milk, tamarind water and salt to taste and boil hard, stirring constantly, until the gravy is dry and the shrimp and potatoes fry in the remaining oil. Add a pinch of fennel and serve when everything is crusty and fragrant.

images (11)

Speak Your Mind