Tamarind stays a little bit of a thriller to most cooks within the United States, however its candy and bitter pulp is appreciated by cooks from its native vary in tropical Africa to India, Mexico and past. The pods resemble an extended, bulbous peanut, however the taste evokes some mixture of lemons, dates and apricots – which makes it a powerhouse ingredient full of taste.
We cherished how its candy acidity brightened a Persian seafood stew known as galieh mahi, which regularly comes loaded with handfuls of cilantro, onion, fenugreek, turmeric, chili pepper and extra. White fish typically is poached within the vibrant sauce, absorbing the natural flavors.
In this recipe from our e-book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or much less, we pared down the ingredient record to let the turmeric and cilantro stand out. They each complement the pure sweetness of easy-to-cook shrimp, which we sear on just one facet; permitting the shrimp to complete cooking within the gentler residual warmth of the sauce prevents them from overcooking. For savory depth to stability the brightness, we additionally stir in a superb measure of tomato paste.
Tamarind paste is on the market in Asian markets, bought in dense blocks packed in plastic. It must be comfortable and pliable, not onerous and brittle.
Shrimp with tamarind and cilantro
Start to complete: 40 minutes
Servings: 4
Ingredients:
3 tablespoons tamarind paste
2½ cups water
2 tablespoons grapeseed or different impartial oil
1½ kilos extra-large shrimp, peeled, deveined, tails eliminated and patted dry
1 medium yellow onion, chopped
Kosher salt and floor black pepper
2 tablespoons salted butter
1 cup finely chopped cilantro leaves and tender stems, divided
3 tablespoons tomato paste
2 teaspoons floor coriander
¾ teaspoon floor turmeric
Directions:
In a 2-cup glass measuring cup or small microwave-safe bowl, mix the tamarind paste and ½ cup of water. Microwave on excessive till heat, about 1 minute, then whisk to mix. Let stand for 10 minutes, then pour the combination via a wonderful mesh strainer set over a bowl and press on the solids to extract as a lot liquid as doable; discard the solids. You ought to have about ⅓ cup of strained tamarind.
In a big Dutch oven over medium-high, warmth the oil till smoking. Add half the shrimp in a fair layer and cook dinner with out stirring till frivolously golden on the underside, about 45 seconds. Using a slotted spoon, switch to a plate. Repeat with the remaining shrimp; put aside.
In the identical pot over medium-low, add the onion and cook dinner, stirring, till softened and frivolously golden, 6 to eight minutes. Stir in 2 teaspoons salt and the butter, then add ½ cup of the cilantro. Cook, stirring incessantly, till the cilantro has darkened and the onion is deep golden brown, 5 to six minutes.
Add the tamarind and tomato paste and cook dinner, stirring consistently, till barely darkened, about 1 minute. Stir within the coriander, turmeric, ¾ teaspoon pepper and a pair of cups water. Bring to a simmer over medium and cook dinner, stirring, till the sauce has barely thickened and the flavors have melded, about 10 minutes.
Add the shrimp and stir to coat with the sauce. Cook, stirring, till the shrimp are opaque all through, 1 to 2 minutes. Off warmth, stir in ¼ cup of the remaining cilantro, then style and season with salt. Transfer to a serving dish and sprinkle with a number of tablespoons of the remaining cilantro or extra as desired.
Get extra recipes and dinner concepts from The Washington Times meals part.
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