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Great homemade coffee with James Hoffmann.
Milk Street Recipe
Hot-and-Sour Shrimp Curry
The coastal state of Goa in southwestern India is home to ambot tik, a prawn curry that’s spicy with Kashmiri chilies and tangy with tamarind or kokum (a type of dried fruit used as a souring agent in the cooking of some regions of India). Many versions also include coconut, a rich, cooling counterpoint to the heat of the chilies and the pungency of fresh ginger and garlic. In our adaptation, hot paprika (or sweet paprika plus cayenne pepper) supplies the spiciness and white vinegar adds the acidity—no difficult-to-source ingredients needed. If you like, garnish the dish with fresh cilantro and serve it with basmati rice to soak up the delicious sauce.
4
Servings
Tip
Don’t worry if the spices and aromatics stick a bit to the skillet. Once the tomatoes and water are added, any stuck bits can be scraped up with a wooden spoon.
40 minutes
Ingredients
-
1½
pounds extra-large shrimp (21/25 per pound), peeled, deveined and patted dry
-
1
teaspoon ground turmeric, divided
Directions
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