Recipe for cooking shrimp thiyal

Recipes from India :: Indian Main Dish Seafood

2 lbs. large shrimp
1/2 tsp. tamarind concentrate
2 Tbsp. hot water
1/2 c. grated unsweetened coconut, ground
    fine in blender or food processor
1 1/2 (one and one-half) c. onion, thinly sliced, divided
3 Tbsp. canola (or other vegetable) oil, divided
Water as needed
1 c. water

Spice Mixture
4 tsp. ground coriander
1/2 tsp. cumin
1/2 tsp. cayenne
1/4 tsp. turmeric
1 green chile, split lengthwise
1 tsp. salt
1 tsp. mustard seeds
10 curry leaves or 4 bay leaves
4 dried red peppers
1 Tbsp. canola (or other vegetable) oil

Shell and devein shrimp; set aside.

In small bowl, dissolve tamarind concentrate in hot water and set aside.

In a wok or large frying pan, over med.-high heat toast coconut and 1/2 c. onion in 1 Tbsp. oil, stirring constantly, until coconut is dark brown. In a food processor or blender, process mixture into fine paste, using as little water as possible. Set aside.

In same wok or pan, wiped clean, over med.-high heat, fry 1 c. onion in 2 Tbsp. oil until soft. Stir in water, spice mixture, green chile and salt. Turn heat down to med., add shrimp, and cook 5 mins. Add coconut mixture and tamarind to shrimp, and simmer 5 mins. or until shrimp are opaque. Remove from heat.

Spice Mixture: In small covered frying pan over med.-high heat, heat mustard seeds, curry leaves and dried red peppers in canola (or other vegetable) oil until mustard seeds begin to pop. Pour contents of skillet over shrimp and stir. Taste for salt.