This recipe is based on an Indian dish made with eggplant called baghare baingan. It is very popular in Indian restaurants and I have made it a few times in the past. Actually I was looking to cook shrimp and somehow thought of this flavorful dish. Although it is typically made with eggplants and is obviously vegetarian, I could envision myself making it with shrimp- so that is what I did.
I used jumbo shrimp and sauteed them briefly. I used the same pan and oil and cooked the onion, ginger and garlic mixture. I then came up with a spice mixture consisting of coriander, cumin and sesame seeds. The flavorful seeds bring a creamy taste and texture to the mix. Curry leaves, tamarind and fish broth finish this truly delicious curry- I loved all the flavors together, especially with the shrimp.
In fact I loved it so much- I am not sure I will make it with eggplants ever again!
Next time you don’t know what to do with shrimp- make this shrimp curry- you will love it!
- 1 pound jumbo shrimp, deveined and tails off
- 2 tablespoons extra light olive oil
Heat a wok like sauce pan with the olive oil. Saute the shrimp on a high heat for a minute each on both sides, sprinkle salt. Take the shrimp out and keep aside.
- 2 large yellow onions, cut into quarters
- 1 teaspoon extra light olive oil
Preheat oven to 400 degrees F.
Place cut onions on a lined cookie sheet and drizzle the olive oil. Roast in oven for 30 minutes or till soft and almost mushy.
- 3 garlic cloves
- 3 teaspoons fresh ginger
Blend the onions, ginger and garlic into a fine paste in a blender.
- 1 tablespoon coriander seeds
- 3 tablespoons sesame seeds
- 1 teaspoon cumin seeds
- ¼ cup raw peanuts
Roast the coriander, sesame and cumin seeds as well as the peanuts in a skillet until the seeds begin to turn golden brown- about 4 to 5 minutes.
Grind the roasted spices in a coffee grinder. Mix with the onion mixture and keep aside.
- 8 to 10 curry leaves
- 1 tablespoon extra light olive oil
- 1 teaspoon tamarind concentrate
- 1 cup fish or chicken broth
- ½ teaspoon cayenne pepper
- Pinch of sugar
- ½ cup cilantro, chopped
Reheat the same shrimp pan and add another 1 tablespoon olive oil. Add the curry leaves and sauté for 10 seconds. Add the onion and spice mixture and sauté on medium heat for 10 to 12 minutes, stirring constantly. Mix the tamarind concentrate in the broth and add to the pan. Bring to a boil and simmer for 5 to 6 minutes. Add cayenne pepper and the shrimp. Bring to a boil and cook the shrimp for 4 to 5 minutes, till the shrimp is cooked. Check for seasonings and add the salt and sugar if needed. Sprinkle cilantro and serve with fresh rotis.