Spicy Tamarind Shrimp with Ghee — Mangalorean Shrimp Ghee Roast
A fiery Mangalorean specialty of shrimp tossed in a roasted-spice-and-tamarind paste with ghee, kashmiri chilli, and curry leaves.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 400g shrimp dry. Toss with 0.5 tsp salt, 0.5 tsp turmeric, and 2 tsp lemon juice; rest 5 minutes. Toast coriander seeds, cumin seeds, fennel seeds, peppercorns, fenugreek seeds, and 4 dried red chillies in a dry skillet over medium heat for 2–3 minutes until fragrant. Cool 1 minute, grind to coarse powder. Mix with 3 tsp Kashmiri chilli powder, 1 tsp cayenne, 2 tsp tamarind paste, 10 garlic cloves, 1 tsp jaggery, remaining 0.5 tsp turmeric, remaining 0.5 tsp salt, and 6 tbsp water to form a smooth thick paste.
Bloom
Heat 3 tbsp ghee in a heavy skillet over medium heat. Add 24 fresh curry leaves; let crackle 10 seconds until fragrant and oil infuses with their aroma.
Build
Add the spice paste to the ghee. Cook over medium-low heat for 5–6 minutes, stirring constantly, until oil separates and paste darkens to deep mahogany—this is the signature roasted stage.
Simmer
Stir in 100ml hot water to form a thick clinging paste. Maintain medium heat, ensuring the mixture clings to the shrimp without being loose.
Sear
Add shrimp in a single layer. Toss over medium heat for 4 minutes until they curl tightly and reach 145°F (63°C) internal temperature; do not overcook.
Finish and plate
Remove from heat. Stir in remaining 2 tbsp ghee. Rest covered 1 minute. Transfer to plates, garnish with 2 tbsp fresh coriander. Serve with neer dosa, ghee rice, or paratha, lime pickle, and roasted papad.
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