Zucchini & Shrimp Tamarind Rice
Inspired by south indian tamarind rice, this spicy tangy rice with fresh zucchini and shrimp makes for a great summer meal.
Ingredients
- 1 lb extra large shrimp, cleaned, tail on
- 4 tablespoon oil (divided)
- 1 small onion, chopped
- 1 tablespoon garlic, chopped
- 8-10 curry leaves
- 2 thai bird, slit (adjust to taste)
- 2 to 2.5 cup cooked rice
- 3 tablespoon tamarind pulp (not paste)
- 1 tablespoon jaggery
- 2 tablespoon roasted cashews
- 1 medium zucchini, diced
- 1 teaspoon salt
For the Spice Powder (makes extra)
- 6 dried red chillies
- 1 tablespoon coriander seeds
- 2 teaspoon black mustrad seeds
- 2 tbsp white urad dal
- 1 tbsp chana dal
- 6-8 black peppercorns
- ½ teaspoon fennel seeds
Instructions
- Lighly dry roast all the ingredients for the spice powder in a skillet. Cool slightly and grind to a powder(not too coarse or super fine).Keep ready.
- In a wide skillet (12 or 14 inch), heat up 1.5 tablespoon oil on low medium heat. Once oil is warm, lower the heat and layer the shrimp and sprinkle a little salt. Cook 2-3 minutes each side. Once orange and cooked through, transfer to a plate.
- Now we have to work quickly. Add the remaining oil to the skillet and heat on medium. Add the onions and lightly brown them. Next add curry leaves and let crisp a bit.
- Next add the zucchini, green chilli and garlic and saute them for 1-2 minutes taking care that zucchini isnt too soft.
- Add the tamarind pulp and jaggery next and quickly mix for 30 seconds or so. Add the rice and cashews to the skillet. Sprinkle 2 tablespoon of the spice powder that we made along with salt. Also add a little splash of water if you feel that rice is getting too dry.
- Stir fry for 3-4 minutes until warmed through and slightly crisped.
- Serve immemdiately with papadams.Enjoy!
Tried this recipe?Let us know how it was!