Shrimp With Brown Sauce
|Shrimp||3 Pound (Medium / Jumbo Size)|
|Onions||2 Medium, peeled and coarsely chopped|
|Garlic||8 Clove (40 gm), peeled and coarsely chopped|
|Fresh ginger piece||1 Inch, peeled and coarsely chopped|
|Vinegar||3 Tablespoon (White / Red)|
|Vegetable oil||5 Tablespoon|
|Fennel seeds||1⁄4 Teaspoon (Whole)|
|Whole cumin seeds||1⁄4 Teaspoon|
|Fenugreek seeds||12 (Whole)|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Tamarind paste||5 Tablespoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Brown sugar||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Chopped chinese parsley||3 Tablespoon (Coriander Greens / Cilantro)|
Peel and devein shrimp.
Wash, drain, and dry thoroughly.
Cover and set aside.
Place the onions, garlic, ginger, and vinegar in the container of an electric blender.
Blend at high speed until you have a smooth paste.
Heat the oil in a wide, heavy-bottomed, 4-quart pot over a medium-high flame.
Drop in the whole fennel, cumin, and fenugreek seeds, and as soon as they begin to darken pour in the blender paste, using a rubber spatula to get it out quickly Stir and fry the paste for 10 to 12 minutes or until it is a golden brown.
Add the coriander, cumin, and turmeric to the fried paste, lower the heat and continue to stir and fry for 2 minutes.
Pour in the tomato sauce, raise the heat to medium, and stir and fry another 5 minutes.
Finally, add the tamarind paste, salt, pepper, cayenne, brown sugar, cinnamon, cloves, mace, Chinese parsley, and 1 cup of water.
Mix well, bring to a boil, cover, lower heat, and simmer gently for 30 minutes.
(This much can be made ahead of time if necessary.) Ten minutes before serving, wipe the shrimp again.
Bring the brown sauce to a boil and drop in the shrinip.
Stir and mix well; continue cooking and stirring at high temperature from 5 to 10 minutes, until the shrimp turn opaque.
To serve: Spoon into warm serving bowl and serve with a rice dish.
Rice with Peas might be nice, with a vegetable, a dal, and a few relishes.