Yield: 6-8 Portions
Marinade for Shrimp
2 Lbs Shrimp, peeled & deveined
1 ½ Tsp Salt
½ Tsp Black Pepper
2 Minced Pimento/Jalapeno Peppers
2 Tbsp Chopped Chives
2 Tbsp Green Seasoning
To Cook Shrimp
3 Tbsp of Vegetable Oil
½ Tsp Whole Geera/Cumin Seeds
2 Tbsp of Minced Garlic
¼ Cup of Julienned Onions
2 Tbsp Curry Powder
¾ Tbsp Geera/Cumin Powder
¾ Tbsp Saffron (Turmeric) Powder
½ Tbsp Garam Masala Powder
1 ½ Cups of Water
½ Cup Chopped Tomatoes
1 Tbsp Tamarind Chutney
2 Tbsp of Minced Chadon Beni/Culantro
Salt & Black Pepper to taste
Place clean and washed shrimp in a medium mixing bowl and season with marinade ingredients specified. Ensure to massage and rub all the spices and herbs into the shrimp and let marinate for at least 20 minutes.
Place a medium high sided iron pot on medium heat and add the oil.
When heated, sprinkle in the geera seeds to toast for 10 seconds followed by the addition of the garlic and onions into the hot oil and sauté for two minutes until fragrant.
Add the curry, geera, turmeric and garam masala powders. Stir spices in the hot oil to parch/toast and cook the powders for approximately 2 minutes.
Add ½ of the water and stir the spices to dissolve the grains of the curry in the water. Let cook for about 2 minutes until water has reduced and a thick curry paste develops.
Once curry paste develops, increase heat to high and add in the seasoned shrimp.
Stir shrimp to evenly coat with the curry mixture and let cook for 2 minutes uncovered. Add the remaining water to the hot pot followed by the chopped tomatoes, tamarind and chadon beni.
Stir to mix well and let cook for about 5-6 minutes until water has reduced by half and sauce is slightly thickened.
After cooking period, season to taste with salt and pepper if needed and remove from heat.
Serve curried shrimp with boiled rice, roti or even with naan.