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Show 16.07
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

1 lb. Shelled and Devein Shrimp
1 1/2 Tbs Sri Lankan Curry Powder
1/2 tspn Turmeric Powder
1 tspn. Cayenne 
6 Curry Leaves. (Called Karapincha in Sri Lanka and Karipatha in the Indian Stores)
1/4 tspn Fenugreek Seeds (Available in Asian Stores.)
1 tspn. Garlic Pulp
1 Onion (Chopped)
1 tspn Salt.
1 TBS. Tamarind Pulp
1/2 cup Hot Water.

Mix Tamarind in hot water and let it cool.  Combine Tamarind, Curry Powder, Salt, Turmeric, Cayenne and marinade the shrimp for 15minutes.  Heat 3 TBS. Oil in a Pan and sauté Curry Leaves, Fenugreek seeds, Onion and Garlic in   that order and then turn the Shrimp and cook for 8-10 minutes on low flame. *This is a Dry Curry. Should you want more of gravy, add 1/2 cup of Coconut Milk and bring to temperature and turn the heat off.

Roma DeZoysa
Community Cook