I learned this recipe from my sister, Ashlesha who is an awesome cook! Every trip back home to India would not be half as much fun if I didn’t have her to visit. When I do go back home to Mumbai, I am pampered out of sight. Everyday, I am treated to some of the finest food. One of my favorite curries is this one. Yellow Shrimp curry or also known as “Hinga cha Sambaare” and is typical of Saraswati cuisine. This community is famous for their delicious seafood and the use of coconut, coconut milk and tamarind.
“Hing” is asafoetida and is widely used in Indian cooking. “Sambaare” refers to a creamy and smooth curry made with grated coconut and coconut milk. This dish is called “Hing Cha Sambaare” because it uses hing or asafoetida generously.
This curry is made with very few ingredients. Just be generous while adding the asafoetida. The flavor of the asafoetida with the sweetness of the shrimp and coconut milk, make this curry stand out. I hope you like it!
3/4 pound large shrimp, cleaned, peeled and deveined
3/4 teaspoon asafoetida “Hing”
1/2 cup grated coconut- I usually buy this from my local Indian grocery store, freezer section
1/2 small onion, roughly chopped
1 1/2 tablespoons coriander seeds
3/4 teaspoon turmeric
3/4 teaspoon red chilly powder- I use “Kashmiri Degi Mirch”
5 whole black peppercorns
1 1/2 teaspoons tamarind paste – I used “Dabur” ready made paste (please read note)
1/2 cup thick coconut milk
3 tablespoons canola cooking oil
salt to taste
1/2 teaspoon chopped cilantro- for garnish(Optional)
Grind the coconut, onion, coriander seeds, turmeric, red chilly powder, peppercorns and tamarind paste to a fine paste. I added 3/4 cup hot water to the mixer while grinding. I used my Magic Bullet Mixer for grinding. Grind the masala and keep aside.
Clean the shrimp and apply salt on it and keep aside. Grind the yellow masala and keep aside too.
Add the ground paste, salt to taste and stir well. Add half cup hot water to it and let it come to a boil. Reduce the heat to low and keep stirring.