The tamarind tree is native to India. It produces a large brown fruit or pod which contains the tamarind pulp. The use of tamarind (pulp) is very common in Indian food, especially in South Indian cuisine. It imparts a unique sweet, sour and tangy flavor that is absolutely delicious. Tamarind pulp has many health benefits and aids in digestion. It is high in both vitamins B and C and also calcium.

Feel free to try this recipe using scallops or even crabs. Tamarind pulp is easily available in any Indian grocery store in many forms such as tamarind powder, tamarind concentrate and even dried tamarind pulp. If you are unable to find tamarind pulp, you can use fresh lemon juice as a substitute.

Rasam powder is a wonderful mixture of spices used to make rasam, a delicious South Indian soup with a strong peppery flavor. Ready made rasam powders are easily available in any Indian grocery store or feel free to make it yourself using the recipe provided below. It’s easy to make and using freshly made rasam powder will give these shrimp a wonderful bold fresh flavor. If you don’t have rasam powder, feel free to use your favorite mixture of Indian spices (masala) such as garam masala or even curry powder.


RASAM POWDER

Ingredients:

1 tbsp black peppercorns
2 tbsp chana dal (split chickpeas)
2 tbsp toor dal (split yellow pigeon peas)
2 tbsp coriander seeds
1 tbsp cumin seeds
4-5 dried red chilies
6-8 dried curry leaves
½ tsp fenugreek seeds (methi seeds), optional
large pinch of asafetida (hing)

Method:

Dry roast all of the ingredients, let cool and grind to a fine powder. Store in the pantry for up to 1 month and in the refrigerator for up to 3 months.


SPICY TAMARIND SHRIMP

Ingredients:

1.5 lbs raw shrimp, peeled and de-veined, tail on
2 tbsp tamarind paste (tamarind powder or tamarind concentrate)
1 tbsp light soy sauce
½ tbsp crushed red pepper flakes or red chili powder, to taste
½ tbsp rasam powder
pinch of sugar
2 tbsp of oil, vegetable or canola
lemon or lime wedges for garnish
freshly chopped cilantro for garnish

METHOD:
In a large mixing bowl, combine all of the ingredients (except the shrimp) and mix well to combine. Add the shrimp and stir to coat evenly. Cover and refrigerate for at least 30 minutes, longer is better but no more than 4 hrs.

At this point, you could skewer the shrimp and grill them on an outdoor grill or bbq. You could also broil them in the oven or even pan fry them.

TO GRILL:

If you are using wooden skewers, soak them in warm water for 30 minutes.

Shake off any excess marinade and carefully thread the skewers leaving a little space in between pieces. Grill the shrimp on an outdoor barbeque grill or an indoor grill pan until done.

TO BROIL:

You can also use an oven, just preheat to 350 deg F and place the skewers on a foil lined baking sheet for 3-5 minutes until cooked.

TO PAN FRY:

In a hot skillet, add 1 tbsp of oil and add the shrimp. After 1-2 minutes, flip and fry the other side for another minute. Transfer to a serving platter.

Garnish and serve with fresh naans and jeera rice.


SPICY CITRUS DIPPING SAUCE

Ingredients:

¼ cup fresh lemon juice
¼ cup fresh lime juice
¼ cup fresh orange juice
¼ cup rice wine vinegar
¼ inch piece of ginger, peeled and grated
pinch of sugar, to taste
pinch of crushed red pepper flakes
2-3 small red Thai peppers, thinly slices
2 tbsp cilantro leaves, finely minced

In a small mixing bowl, combine all of the ingredients and stir well to combine. Refrigerate until needed.


VARIATIONS:

Try this recipe using chicken, vegetables, paneer cubes or even fruit such as mango, peaches or pineapple.