This recipe for sweet, tart, and savory shrimp in creamy tamarind-coconut sauce is a family favorite, passed down through generations. Featuring a rich blend of spices and fresh ingredients, it’s both flavorful and satisfying.
The combination of coconut and tamarind creates a unique sauce that perfectly complements the plump shrimp, making it a delightful main dish. Whether served hot over rice or eaten cold as a tangy condiment, this dish offers versatility and vibrant flavors.
The Significance of Brining the Shrimp
Brining the shrimp is essential for achieving the perfect texture and flavor. By tossing the shrimp with salt and baking soda, they become juicier and more flavorful. The salt ensures the shrimp remain moist during cooking, while the baking soda imparts a pleasant firmness.
For a deeper flavor, this recipe includes red chile powder and ground turmeric in the brine. These spices add a touch of heat and a vibrant color, enhancing the overall dish. Brine the shrimp for 30 to 45 minutes to optimize their texture and taste.
It is crucial to use a glass or metal bowl for brining to prevent staining from the turmeric and chile powder. Refrigerate the shrimp while brining to maintain freshness.
Creating the Coconut-Garlic Paste
Fresh grated coconut forms the base of the coconut-garlic paste, providing a rich and intense flavor. Using a food processor, blend the coconut and garlic with a small amount of water until a silky smooth paste forms.
If you prefer a more traditional approach, a mortar and pestle can also be used to grind the mixture, adding water gradually. The key is to ensure the paste is smooth with no visible coconut flecks.
Fresh coconut flakes are recommended over dried variants for a more robust coconut flavor. The paste should be fine and soft, enhancing the sauce’s overall texture.
Preparing the Tamarind Paste
Homemade tamarind paste is preferred for its depth of flavor and thicker texture compared to store-bought options. Start with tamarind pulp, breaking it into chunks and soaking it in boiling water for 15 minutes to soften.
Mash the soaked tamarind to separate the pulp from the fibers and seeds, then press it through a fine-mesh strainer. This process ensures a thick, sweet, and tart paste that enhances the dish.
Indian tamarind pulp is recommended for its balanced flavor, while Thai tamarind pulp may be too sweet for this savory dish.
Cooking the Shrimp
Heat vegetable oil in a saucepan over medium-high heat. Test the oil with a mustard seed; if it pops immediately, the oil is ready. Quickly add the rest of the mustard seeds and cover to prevent splattering.
Once the popping stops, reduce the heat and add the coconut-garlic paste. Cook, stirring often to avoid burning, until the paste turns golden and aromatic, about 1 to 2 minutes.
Increase the heat to medium-high and add the brined shrimp, stirring to combine with the paste. Pour in the tamarind paste and water, cooking until the mixture bubbles and thickens.
Serving Suggestions
This shrimp dish is versatile and can be served in various ways. When cooked, it serves as a filling main course over rice, offering a balanced and satisfying meal.
Alternatively, let the shrimp cool and refrigerate. The acidic tamarind and coconut sauce acts as a pickling agent, intensifying the flavors over time. Serve cold as a condiment or salad topping.
For a more cohesive topping, use smaller shrimp, which blend well with the sauce and are easier to spread on toast. This makes for a delicious and unique snack.
Tips for Best Results
Always use fresh ingredients for the most authentic and robust flavors. Fresh coconut flakes and homemade tamarind paste significantly enhance the dish.
If you prefer a spicier version, add additional red chile powder to the shrimp brine. Adjust the level of heat to suit your taste preferences.
Serve the shrimp immediately after cooking for a hot meal, or let it pickle in the fridge for a more intense, cold condiment. The dish lasts up to a week in the refrigerator when stored in an airtight container.
Special Considerations
When selecting shrimp, consider using larger ones for a main course and smaller ones for a condiment or spread. This ensures the best texture and flavor for each serving style.
To avoid staining and maintain the quality of your kitchen tools, use glass or metal bowls for brining and fine-mesh strainers for preparing the tamarind paste.
The recipe can easily be doubled to accommodate larger gatherings or to enjoy leftovers throughout the week. Adjust cooking times accordingly to ensure even cooking.
Storage and Make-Ahead Tips
Prepare khadkhadi up to seven days in advance and store it in an airtight glass jar. This allows the flavors to develop and intensify, making it a convenient make-ahead dish.
This shrimp in tamarind-coconut sauce recipe is a harmonious blend of sweet, tart, and savory flavors. The dish offers both versatility and depth, making it a favorite for any occasion.
Whether served hot or cold, the rich sauce and perfectly cooked shrimp are sure to impress. Follow these tips and techniques to recreate this family favorite in your own kitchen.
Source: Seriouseats