If using lemon juice, add 2 tablespoons when the temperature has come down a bit. To use amchur, add 1 teaspoon just before finishing the dish. Cover and place in the fridge for at least 4 hours, or overnight. Rinse your shrimp and add it to the marinade. You can substitute tamarind with lemon juice or amchur powder. Slice the ginger thinly and add it to your sauce mixture. If using tamarind concentrate start with a small quantity, as little as 1 teaspoon. The curry should not be very tangy but should have a well balanced taste of heat, spice & tang. Tamarind: Tamarind or a sour ingredient is a total game changer here. For a smoother gravy, you can blend the sauteed mixture. Ingredients: Serves 8-10pax Ingredients for soup stock 600g of prawn heads 3L of water 1.5L of coconut milk 2. Pour water just enough to cover the powder and blend to a smooth thick milk.Ĭurry base: The base of this curry is made from scratch by sauteing onions, garlic and tomatoes. Heat the oil in a non-stick skillet over medium-high heat. Easy and Quick shrimp (prawns) recipe, It is filled with sweet and spicy flavor and an excellent side to any dinner or lunch meals. Refrigerate, covered, for about 15 minutes. Pour this over the shrimp, toss well to coat the shellfish with the marinade. To make nut milk, add about 12 to 14 cashews to a grinder and make a fine powder. water finely chopped fresh cilantro leaves Combine the vinegar, coriander, cumin, cayenne, salt, turmeric, and cashews in a small bowl, and stir to make a smooth paste. Marinate the cleaned and dry shrimp with the roasted szechuan salt, crushed chili flakes, garlic and oil, for about 30 minutes - 1 hour. The curry tastes good even without any coconut milk.
#Cashew shrimp spice and pans free
Feel free to skip it or substitute with poppy seeds milk or cashew or nut milk. Just ensure you use a good aromatic powder.Ĭoconut milk: To make the salmon creamy, I have added a bit of coconut milk. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Use a food processor or pestle and mortar to chop or pound the dried shrimp into fine pieces. However it works pretty much the same way even if you replace them with any other curry powder. Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Turn the heat down to low or medium low and simmer the stock with the lid on for at least 1 hour. Add 2 tsbp Avocado Oil and the jalapeno pepper and cook for 1 minute until beginning to char. Add in Cashews and toast for 2-3 minutes until they get a caramel color on most sides.
Spice powders: I use garam masala and red chilli powder (ground red chilies) in this recipe. Bring a heavy bottomed pan (we love to use our cast iron) to high heat almost smoking. But add lots of fresh coriander leaves (cilantro) before finishing the dish. Curry leaves: We love the flavor of curry leaves in this dish.
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