PxPixel
Malvani Shrimp Rassa 
(Shrimp Curry) - Yoga Journal

Malvani Shrimp Rassa 
(Shrimp Curry)

The cooking of Western India often includes coconut. Add tamarind (a sour fruit) paste 
and all five of our healing spices, and you 
get a great balance of sweet, tangy, and fiery.
Author:
Publish date:
Malvani Shrimp Rassa 
(Shrimp Curry)

The cooking of Western India often includes coconut. Add tamarind (a sour fruit) paste and all five of our healing spices, and you get a great balance of sweet, tangy, and fiery.

SERVES 6

Ingredients

  • 1 lb shrimp, shelled and deveined
  • 1 tsp ground turmeric
  • 2 tsp minced garlic (about 4 cloves), divided
  • 1 tsp chopped ginger, divided
  • 1 ½ tsp salt, divided
  • 1 tbsp coconut oil, divided
  • 1 stick Ceylon cinnamon
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 4 cloves
  • 2 medium yellow onions, finely diced
  • 4 tbsp unsweetened dried coconut, soaked in ½ cup hot water for 20 minutes
  • 4 dried red chilies, seeded, soaked in 4 tbsp hot water for 10 minutes, liquid reserved
  • 4 tsp tamarind paste
  • 1 cup basmati rice, cooked according to package directions
  • Cilantro or coconut flakes, for garnish

Preparation

  1. Rub shrimp with turmeric, 1 tsp garlic, ½ tsp ginger, and 1 tsp salt.
  2. In a large frying pan over medium-high heat, warm ½ tbsp oil. Add cinnamon stick, peppercorns, coriander, and cloves; cook until seeds sizzle, 30 seconds. Add onions and cook until golden, 3–4 minutes. Reduce heat to medium and cook until onions are fully soft, 7–8 minutes. Stir in remaining 1 tsp garlic and ½ tsp ginger; cook 30 seconds. Stir in coconut, increase heat to high, and cook until coconut browns, 1 minute. Remove from heat and stir in chilies and reserved soaking water.
  3. Pour pan contents and 2/3 cup cold water into blender; pulse to make a thick curry paste.
  4. In the same pan over medium heat, warm remaining ½ tbsp oil. Add shrimp and fry until they begin to turn opaque, 3–4 minutes. Stir in tamarind paste and cook, 1 minute. Stir in curry paste and remaining ½ tsp salt. Rinse blender with 1 cup water and pour water into pan. Bring mixture to a boil; reduce heat to
  5. a simmer, cooking until shrimp are cooked through, 5 minutes. Divide rice and curry among 6 bowls. Garnish with cilantro and/or coconut flakes.

NUTRITIONAL INFO322 calories per serving, 15 g fat (12 g saturated), 38 g carbs, 6 g fiber, 12 g protein, 838 mg sodium. 

See also: Thai Red Curry