Shrimp Kebat Recipe- Madras Curry & Tamarind Flavors

Last Updated on 4 months by Neha Deshmukh

Shrimp Kebat Recipe: Madras Curry & Tamarind Flavors

Hey everyone! I’m so excited to share this Shrimp Kebat recipe with you. It’s a dish that’s close to my heart – a beautiful blend of South Indian flavors with a little bit of a twist. I first stumbled upon a version of this while travelling through Kerala, and I’ve been perfecting it ever since. The aroma alone will transport you! It’s surprisingly quick to make, perfect for a weeknight dinner, and guaranteed to impress.

Why You’ll Love This Recipe

This Shrimp Kebat isn’t your average shrimp curry. The Madras curry powder and the tangy tamarind water create a unique flavor profile that’s both spicy and refreshing. It’s a little different, a little special, and incredibly delicious. Plus, it comes together in under 30 minutes! Who doesn’t love a flavorful meal that doesn’t take all day?

Ingredients

Here’s what you’ll need to make this amazing Shrimp Kebat:

• 16-20 jumbo shrimp, peeled and deveined
• 2 teaspoon Fish Masala or Madras curry powder
• 1 thai chili, finely chopped (adjust to your spice preference!)
• 1 teaspoon fish sauce (optional, see notes below)
• ?? teaspoon salt (start with ½ tsp and adjust to taste)
• ?? cup chopped red onion
• ?? cup thinly sliced onion
• 2 tablespoon canola oil
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 2 Roma tomatoes, each cut into 6-8 wedges
• 1 tablespoon tamarind water
• Cilantro sprigs for garnish
• 1 tablespoon Kebat spice mix (recipe below)
• 3 green cardamom pods
• ?? teaspoon cumin seeds
• 1 ?? teaspoon salt (for spice mix)
• ?? teaspoon paprika
• ?? teaspoon black pepper
• ?? teaspoon cayenne pepper
• ?? teaspoon ground turmeric
• ?? teaspoon cinnamon
• ?? teaspoon sugar

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best results:

• Shrimp Selection & Freshness: Jumbo shrimp work best here, as they hold up well to the cooking process. Look for shrimp that smells fresh and doesn’t have any discoloration. Frozen shrimp is fine too – just make sure it’s fully thawed before marinating.
• Understanding Fish Masala/Madras Curry Powder: These blends vary in heat, so taste yours before adding it to the shrimp. Madras curry powder generally has a vibrant red color and a good kick.
• The Role of Tamarind Water in South Indian Cuisine: Tamarind water adds a wonderful tanginess that balances the spices beautifully. It’s a staple in South Indian cooking!
• Kebat Spice Mix – A Regional Blend: This is where the magic happens! We’ll be making our own, starting with toasting and grinding those cardamom pods and cumin seeds. It’s worth the effort, trust me.
• Exploring Fish Sauce in Indian Cooking (Optional): Traditionally, fish sauce isn’t used in this type of dish. However, a tiny splash adds a lovely umami depth. If you’re not a fan, or prefer to keep it vegetarian, simply omit it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Kebat Spice Mix: First, lightly crush those green cardamom pods and toast the cumin seeds in a dry pan until fragrant. Then, grind them together into a coarse powder. Mix this with salt, paprika, black pepper, cayenne, turmeric, cinnamon, and sugar. Set aside.
2. Marinate the Shrimp: In a bowl, combine the shrimp with the fish masala/Madras curry powder, fish sauce (if using), 1 tablespoon of the Kebat spice mix, and salt. Give it a good mix and let it sit for about 10 minutes. This allows the flavors to really penetrate the shrimp.
3. Sauté the Aromatics: Heat the canola oil in a large pan or wok over medium heat. Add the chopped red onion and sauté until translucent. Then, toss in half of the tomato wedges and cook until they start to soften.
4. Bloom the Spices: Stir in the minced ginger, minced garlic, and the remaining Kebat spices. Cook for about 2 minutes, stirring constantly, until everything is fragrant. This step is crucial – it really wakes up the flavors.
5. Cook the Shrimp: Add the marinated shrimp to the pan and cook until they turn pink and are cooked through, stirring frequently. This usually takes about 3-5 minutes, depending on the size of your shrimp.
6. Finish with Freshness: Toss in the thinly sliced onions and the remaining tomato wedges. Cook for just 1-2 minutes, so they retain a little bit of crunch.
7. The Final Touch: Finish with the tamarind water and garnish generously with fresh cilantro sprigs. Serve immediately with rice!

Expert Tips

• Don’t overcook the shrimp! Overcooked shrimp are rubbery and sad.
• Taste as you go and adjust the seasoning to your liking.
• For a deeper flavor, marinate the shrimp for up to 30 minutes.

Variations

• Vegan Shrimp Kebat (Using Plant-Based Shrimp): Swap the shrimp for your favorite plant-based shrimp alternative. The flavors will work beautifully!
• Gluten-Free Adaptation: Ensure your fish masala/Madras curry powder is gluten-free.
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or omit the cayenne pepper for a milder dish. Add more cayenne or a pinch of chili flakes for extra heat.
• Festival Adaptation (Onam, Diwali): This dish would be a fantastic addition to a festive spread! It’s flavorful and visually appealing.

Serving Suggestions

This Shrimp Kebat is best served hot with a side of fluffy basmati rice. A cooling raita (yogurt dip) would also be a lovely accompaniment. My family loves it with a simple cucumber and tomato salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

• What is the origin of Kebat spice blends? Kebat spice blends have roots in the Malabar coast of India, influenced by trade routes and regional culinary traditions.
• Can I use frozen shrimp for this recipe? Absolutely! Just make sure they are fully thawed and patted dry before marinating.
• What can I substitute for fish sauce? Soy sauce or a pinch of sea salt can be used as a substitute, though the flavor won’t be quite the same.
• How do I make tamarind water from scratch? Soak tamarind pulp in warm water for about 30 minutes, then strain it through a sieve.
• How can I adjust the sweetness in this dish? Add a little more or less sugar to the Kebat spice mix.
• What is the best type of rice to serve with Shrimp Kebat? Basmati rice is a classic choice, but jasmine rice would also be delicious.
• Can this be made ahead of time? You can prepare the Kebat spice mix and marinate the shrimp ahead of time. Just cook it when you’re ready to serve!