- 1 large tomato, chopped
- 2 red chile peppers, chopped, divided
- 7 cloves garlic
- 1 tablespoon ginger paste
- 2 tablespoons tamarind pulp
- 1 cup water
- 2 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 1 large onion
- 2 1/4 pounds uncooked medium shrimp, peeled and deveined
- 1 medium tomato, diced
- 2 tablespoons tomato paste
- 1 dried whole lime
- 1 1/2 teaspoons ground black pepper
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons dried whole lime powder
- 2 cups boiling water
- 1/2 cup cilantro, finely chopped
- salt to taste
- Mix chopped tomato, 1 chile, garlic, and ginger paste together in a bowl.
- Soak tamarind pulp in 1 cup water for 15 minutes. Rub tamarind by hand to loosen the seeds. Add flour and mix well. Filter the mixture through a sieve; discard residue.
- Heat oil in a deep pot over medium-high heat. Saute onion until golden, about 5 minutes. Add shrimp; saute until shrimp is opaque and oil hisses, about 6 minutes. Mix in remaining chile, diced tomato, tomato paste, and dried whole lime. Add black pepper, turmeric, and lime powder; stir to combine.
- Pour boiling water into the shrimp mixture; add cilantro and the tamarind-flour mixture. Mix well. Bring to a boil and reduce to medium-low heat. Let simmer until stew is nicely thickened, about 45 minutes. Add salt; simmer until flavors blend, about 15 minutes more.
08/21/2019
recipepes.com
ranian shrimp stew, recipe
PT15M
PT1H
5
455 calories
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