Shrimp Curry with Peas and Chinese Potatoes

I'd like to thank the sun for its life giving heat and light, the earth for providing us a habitable place to thrive, the oceans for their bounty and my family for providing the love and support to excel and make this wonderful dish most of all apologizes for not treating the afore mentioned without the respect they deserve, gosh! I am so nervous and so hopeful. Well well, this is what happens when you watch Oscars late into the night :)

The inspiration for this dish is Indira's Baby Aloo in Tamarind-Chilli Sauce and a huge amount of thanks are in order for her. The standards of excellence set by her is a pipe dream for me but an aspiration nevertheless. The family given a choice chose the ocean over the earth hence the shrimp substitution.

Recipe Inspiration: Baby Aloo in Tamarind-Chilli Sauce


Ingredients:
1. 10 - 15 cleaned and deveined shrimp
2. 2 Medium sized juicy tomatoes finely chopped
3. 1 Medium Red Onion chopped fine
4. 1 tbsp lemon juice
5. 1 tsp turmeric powder
6. 1 tsp chili powder
7. seasonings: mustard (optional), cumin curry leaves
8. 1 cup of thick tamarind extract
9. 1/2 cup Green Peas
10. 1/4 Chinese Potates (I used the frozen)

Marinate
Clean the shrimp and marinate in turmeric, lemon juice, salt and chili powder

Paste
1. 2 Red Chilies
2. 3 cloves garlic (sauted slightly in a bit of oil)
3. 1 tsp cumin seeds

Blend the above to a smooth paste adding a little bit of the tamarind juice if required

Method
1. In a Kadai, heat oil add the seasonings and when spluttering
2. add the onions and saute till soft
3. add the blended paste and saute for a few more minutes
4. add the tomatoes and when soft add the tamarind juice and let it boil
5. now add the shrimp, peas and potatoes ( shrimp can be pre sauted in oil, I did not)
6. add salt, let cook till the shrimp turn pink.
7. At this stage if the curry is not the consistency required, fish the shrimp out and set aside
8. let the gravy simmer, check for salt and heat and when desired consistency reached
9. add the shrimp back and let cook for a minute or two.

Serve with steamed rice.