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Hot-and-Sour Shrimp Curry

Hot-and-Sour Shrimp Curry

By Rose HattabaughJanuary 21, 2022

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

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.

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.

Ingredients
  • 1 ½

    pounds extra-large shrimp (21/25 per pound), peeled, deveined and patted dry

  • 1

    teaspoon ground turmeric, divided

  • Kosher salt and ground black pepper

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    tablespoon finely grated fresh ginger

  • 2

    medium garlic cloves, finely grated

  • 1

    teaspoon hot paprika or ¾ teaspoon sweet paprika plus ½ teaspoon cayenne pepper

  • 1

    teaspoon ground coriander

  • 1

    teaspoon ground cumin

  • 1

    pound ripe tomatoes, cored and chopped

  • ½

    cup coconut milk

  • 2

    tablespoons white vinegar

Step 1

In a medium bowl, toss the shrimp with ½ teaspoon turmeric and ½ teaspoon each salt and black pepper. In a 12-inch skillet over medium-high, heat 1 tablespoon oil until barely smoking.

Add half of the shrimp in a single layer and cook, without stirring, until browned on the bottom, 2 to 3 minutes. Using a slotted spoon, transfer to a plate. Using 1 tablespoon of the remaining oil, brown the remaining shrimp in the same way.

Step 2

Set the now-empty skillet over medium and add the 1 remaining tablespoon oil, the remaining ½ teaspoon turmeric, the ginger, garlic, paprika, coriander, cumin and ½ teaspoon salt. Cook, stirring, until fragrant, about 15 seconds.

Add the tomatoes and ½ cup water; bring to a simmer, scraping up any browned bits. Reduce to medium and simmer, uncovered and stirring occasionally, until the tomatoes have broken down, about 10 minutes.

Step 3

Off heat, using a potato masher, crush the tomato mixture to a thick puree. Stir in the coconut milk and bring to a simmer over medium. Add the shrimp and accumulated juices; cook, stirring occasionally, until the shrimp are opaque throughout, 1 to 2 minutes.

Off heat, stir in the vinegar, then taste and season with salt and black pepper.