16 ounces shelled jumbo shrimp
¼ teaspoon turmeric
3 tablespoons peanut or vegetable oil
¼ teaspoon salt
1-inch piece gingerroot, peeled and chopped
2 green chilies, chopped
1 onion chopped
2 garlic cloves, chopped
½ teaspoon ground coriander
2 tomatoes, chopped
½ ground cumin
2 teaspoon tomato paste
½ teaspoon paprika
2 teaspoon sugar
1 teaspoon distilled white vinegar
1 recipe quantity pooris
Place the shrimp in a large bowl and sprinkle the turmeric and salt over and put aside
Heat the oil in a saucepan or wok over medium heat. Add the ginger, chilies, garlic, and onion and fry, stirring frequently, 6 to 8 minutes until onion is golden brown
Stir in the tomatoes, tomato paste, sugar, coriander, cumin and paprika. Reduce the heat to medium low and simmer, stirring often 5 minutes, or until the sauce turns dark red.
Add the marinated shrimp and the vinegar and cook 3 minutes longer, or until the mixture becomes very thick and droplets of oil are visible on the surface. Serve the shrimp mixture hot, allowing 2 pooris per person. The pooris can be made several hours in advance, reheated.
Cuisine Writer
