Shrimp in Tamarind Sauce Recipe – Authentic Indian Coastal Delight

Last Updated on 2 months by Neha Deshmukh

Shrimp in Tamarind Sauce Recipe – Authentic Indian Coastal Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, relatively quick weeknight meal that feels a little special. This Shrimp in Tamarind Sauce is exactly that. It’s a dish I first stumbled upon during a trip to Goa, and I’ve been recreating it in my kitchen ever since. The tangy-sweet tamarind sauce is seriously addictive, and it coats the shrimp beautifully. Trust me, you’ll want to make this!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s ready in under 30 minutes – perfect for busy evenings. The flavors are bold and vibrant, offering a delightful balance of sweet, sour, and spicy. Plus, it’s a fantastic introduction to the wonderful world of South Indian coastal cuisine. It’s a dish that always impresses, but is surprisingly easy to pull off.

Ingredients

Here’s what you’ll need to make this delicious Shrimp in Tamarind Sauce:

• 2 tsp oil
• 1 tsp cumin seeds
• 7 curry leaves
• 1 shallot
• 3 garlic cloves
• ½ Serrano green chili
• 2 tbsp tomato paste
• 1 ½ tsp brown sugar or grated jaggery
• 1 tbsp tamarind pulp
• ½ tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp ground cumin seeds
• 1 tsp ground coriander seeds
• ½ tsp salt
• 3 tbsp chopped cilantro leaves
• 1 tbsp lemon juice
• ½ lbs cooked frozen shrimp

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish, so here are my tips:

• Tamarind Pulp: This is the star! You can find tamarind pulp at most Indian grocery stores. It comes in blocks or as a concentrated paste. The taste can vary depending on the source – some are more sour, others more fruity. Start with 1 tbsp and adjust to your liking. If you can’t find pulp, you can use tamarind concentrate, but reduce the quantity to about 1-2 teaspoons.
• Curry Leaves: Fresh curry leaves are best, hands down. They have an incredible aroma that really elevates the dish. If you can’t find fresh, dried curry leaves will work in a pinch, but use about half the amount as they aren’t as potent.
• Serrano Chili: These pack a punch! If you’re sensitive to heat, you can substitute with a milder chili like a jalapeño, or even omit it altogether. Remember to remove the seeds for less heat.
• Jaggery/Brown Sugar: Traditionally, this dish uses jaggery, an unrefined cane sugar popular in India. It has a lovely molasses-like flavor. Brown sugar is a great substitute if you can’t find jaggery. My grandmother always said a little jaggery makes everything better!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a sauté pan over medium heat. Once hot, add the cumin seeds and curry leaves. Let them sizzle for a few seconds until fragrant – you’ll know it when you smell that amazing aroma!
2. Add the diced shallot, sliced garlic, and finely chopped Serrano chili. Sauté until the onions turn translucent and the garlic softens, about 3-5 minutes.
3. Dissolve the tamarind pulp in ½ cup of hot water and set aside. This helps release all that lovely tangy flavor.
4. Stir in the tomato paste and cook for about a minute. Then, add the red chili powder, turmeric, ground cumin, coriander, sugar (or jaggery), and salt. Cook for another minute, stirring constantly to prevent burning.
5. Strain the tamarind water into the pan, discarding the solids. Simmer for 5 minutes, stirring occasionally, until the sauce thickens to a jam-like consistency. This is where the magic happens!
6. Mix in the chopped cilantro leaves.
7. Rinse the cooked shrimp under cold water, drain well, and add it to the pan. Cook for just 1 minute to warm through – you don’t want to overcook the shrimp!
8. Remove from heat and stir in the lemon juice. Serve immediately with rice or flatbread.

Expert Tips

• Don’t skip the blooming of the spices! Heating the cumin seeds and curry leaves in oil releases their essential oils and creates a more flavorful base.
• Taste as you go! Adjust the amount of tamarind pulp, chili powder, and sugar to suit your preferences.
• For a richer sauce, you can add a tablespoon of coconut milk during the simmering stage.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: Use plant-based shrimp alternatives like marinated and pan-fried oyster mushrooms or hearts of palm.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your tomato paste and spice blends to ensure they don’t contain any hidden gluten.
• Spice Level: If you like it extra spicy, add a pinch of cayenne pepper or use a hotter chili. My friend, Priya, always adds a dash of ghost pepper powder – she’s fearless!
• Festival Adaptations: In coastal regions of India, this dish is often served during festivals and celebrations. You might see it accompanied by a variety of side dishes and appetizers.

Serving Suggestions

This Shrimp in Tamarind Sauce is fantastic served with:

• Steamed basmati rice
• Warm roti or naan bread
• A side of cooling yogurt raita
• A simple cucumber and onion salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce may thicken upon cooling, so you might need to add a splash of water when reheating.

FAQs

1. What is the best way to source good quality tamarind pulp?

Look for tamarind pulp that is dark brown and slightly sticky. Avoid anything that looks dry or moldy. Indian grocery stores are your best bet!

2. Can I use fresh shrimp instead of frozen? What’s the cooking time difference?

Absolutely! If using fresh shrimp, reduce the cooking time to about 30-45 seconds, as they cook faster.

3. How can I adjust the heat level of this dish?

Start with a smaller amount of red chili powder and taste as you go. You can always add more, but you can’t take it away! Removing the seeds from the Serrano chili also helps reduce the heat.

4. What is the traditional accompaniment to Shrimp in Tamarind Sauce?

Traditionally, it’s served with steamed rice and a side of cooling yogurt raita to balance the flavors.

5. Can this sauce be made ahead of time? How should it be stored?

Yes! The sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Just add the shrimp when you’re ready to serve.