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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the tamarind pulp in six cups of very hot water (bring it to a boil and then pour it over the tamarind) for 20 minutes and crush it with the back of a spoon to make a pulp. | 2. Marinate the shrimp in lemon juice and a pinch of salt. Set aside in the fridge. | 3. In a deep soup pot, heat the vegetable oil on medium heat and add the mustard and cumin seeds, fenugreek, curry leaves and garlic, and cook 3-4 minutes. As soon as the mustard seeds begin to pop and crackle out of the pan, add the asafetida, tomatoes and green chilies. Stir for a couple minutes and then add the curry powder. Be careful as the mustard seeds will pop out of the pan! | 4. After about 4-5 minutes, when the tomatoes have started to wilt and become soft, pour in the strained tamarind gravy. | 5. Stir in the jaggery piece and the fish sauce, and heat for about 10 minutes. Make sure the jaggery dissolves completely. Adjust salt, if needed. Once the oil begins to separate, and little pools of oil form on the surface, add the shrimp and cook until just opaque, 2 to 3 minutes. Do not overcook the shrimp! | 6. Remove from the heat and stir in the cilantro. Serve piping hot in bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tamarind pulp	2	ounces	tamarind	50.4333	0.0	11.22	0.2833
shrimp	12	ounces	peeled deveined	289.0	0.0	68.34	1.734
lemon	1			1.2808	0.4116	0.0486	0.0132
salt				-	-	-	-
vegetable oil	1 1/2	1/2		175.84799999999998	0.0	0.0	20.4
black mustard seed	3/4	teaspoon		50.4333	0.0	11.22	0.2833
fenugreek seed	1/4	teaspoon		2.9878	0.5397	0.2128	0.0593
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
curry leaf	20			50.4333	0.0	11.22	0.2833
garlic clove	3		sliced	50.4333	0.0	11.22	0.2833
asafoetida powder	1/2	teaspoon		50.4333	0.0	11.22	0.2833
grape tomato	2	cups		50.4333	0.0	11.22	0.2833
green chile	1 -2		minced	50.4333	0.0	11.22	0.2833
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
jaggery	1/2			50.4333	0.0	11.22	0.2833
thai fish sauce	1	tablespoon		50.4333	0.0	11.22	0.2833
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.