- 1 Onion finely sliced
- 2 Fresh Chili peppers (Jalapeños) finely chopped
- 2 tbsp. Fresh Ginger, peeled & finely chopped
- 1/2 tsp. Turmeric
- 1 tsp. Chili powder
- 1 tsp. Ground Coriander
- 1 tsp. Ground Cumin
- 1 tbsp. Tamarind Concentrate
- 1 Tin. Coconut Cream
- 1 Tbsp. Onion Seeds
- 10-15 Fresh Curry Leaves.
Get a large pan on a gentle / medium heat. Add a good glug of oil and add the onions, pinch of salt and cook for 3-5 minutes. Then add the chili peppers and ginger and cook for a further 2-3 minutes.
Add the turmeric, chili powder, ground coriander and cumin. Drop the heat and fry for another 1-2 minutes.
Add the tamarind concentrate and coconut cream / coconut milk. Mix together, bring to the boil, reduce to a simmer and cook for a another 2 minutes.
Get another frying pan nice and hot add a small splash of oil (less than in the photograph) add the onion seeds and curry leaves and cook for about 30 seconds. Then pour into the curry.
Add the shrimp. cook for another 2 minutes, check the seasoning and serve with rice.