Khadkhadi (Coconut-Tamarind Shrimp)

• porții: 4 servings
• timp activ: 45 minutes
• timp total: 1 hour

Ingrediente

1 pound (454 grams) shrimp (any size will work), peeled, deveined, and tails removed (see notes)

2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or the same amount by weight

2 teaspoons red chile powder (Bedgi or Kashmiri), plus more to taste

1/2 teaspoon ground turmeric

1/4 teaspoon baking soda

2 ounces of peeled, skinned, seedless tamarind fruit pulp (sold in compact blocks)

1/2 cup plus 2 tablespoons (145ml) boiling water

3 ounces (90g; 1 cup plus 3 tablespoons) frozen grated fresh coconut, thawed (see notes)

1 medium garlic clove, chopped

2 tablespoons (30ml) warm water, plus more if needed

2 tablespoons (30ml) vegetable oil

1/4 teaspoon black mustard seeds

8 to 10 tablespoons thick tamarind paste (see above)

About 4 ounces coconut-garlic paste (see above)

1/4 cup water

Instrucțiuni

For brining the shrimp: In a large metal or glass bowl, toss the shrimp with salt, chile powder, turmeric, and baking soda until combined and refrigerate for 30 to 45 minutes before cooking.

For the tamarind paste: While the shrimp brine, in a separate bowl, break up the tamarind into 2-inch chunks as best you can. Cover with boiling water for 15 minutes. Then, using your hands or a potato masher, mash the tamarind to break it up thoroughly to separate the pulp from the fruit fibers. Lightly squeeze the tamarind pulp to extract as much liquid as possible. Continue to soak for 5 minutes more. Use a fine-mesh strainer to drain the mixture into another bowl, and use a spatula to press gently on the pulp to extract as much pulp as possible through the strainer, scraping the bottom of the strainer occasionally and adding that extracted pulp to the bowl below. Discard the remaining threads, seeds, and skin of the fruit. You should have 8 to 10 tablespoons of the pulp paste; set aside.

For the coconut-garlic paste: While tamarind soaks, in high powdered blender, pulse coconut, garlic, and water to a fine, soft paste. Add up to 2 tablespoons more water if needed to get a silky paste. The paste should be very soft, finer than pesto, with no visible coconut flecks. There should also be no freestanding water left after grinding. If there is water, pulse further (3 to 4 more pulses) to incorporate the water into the coconut. (Alternatively, grind the coconut, garlic, and water to a fine, soft paste with a mortar and pestle, adding water 1 tablespoon at a time as needed to loosen the mixture. )

For cooking the shrimp: Keeping a lid or screen handy, in a medium saucepan, heat the oil over medium-high heat until shimmering. Reduce heat to low and test the oil with one mustard seed. If it pops right away, the oil is ready to proceed; if not, return heat to medium-high briefly (about 15 seconds) and retest. When ready, quickly add the remaining mustard seeds to the saucepan and cover quickly with the lid/screen. The mustard seeds will pop, making a sound like popping corn for about 15 seconds. Once the popping stops, reduce heat to low, uncover and immediately add coconut-garlic paste. Cook, stirring often with a spoon and scraping the bottom of the pan periodically to ensure that no coconut sticks to it, until the mixture begins to turn golden and aromatic, being careful to not burn the mixture, 1 to 2 minutes.

Increase the heat to medium–high and add the brined shrimp to the pan and stir to combine with the paste. Add the prepared tamarind pulp and water into the pan and stir to combine. Cook until bubbling, 1 to 2 minutes.

Reduce heat to medium-low and cook until shrimp just turn opaque and pink and sauce is bubbling and thickened, 2 to 3 minutes.

Let sit off heat, covered, until shrimp is fully cooked, 1 to 5 minutes. Serve immediately with rice and garnish with cilantro or cool to room temperature, then refrigerate in an airtight container until ready to serve. The shrimp can be served warm, at room temperature, or chilled.

Nutriție

• Calorii: 310 kcal
• Grăsime totală: 16 g
• Grăsime saturată: 8 g
• Grăsime nesaturată: 0 g
• Colesterol: 239 mg
• Sodiu: 1793 mg
• Carbohidrați totali: 15 g
• Fibre dietetice: 3 g
• Zaharuri totale: 7 g
• Proteine: 27 g