Madhur Jaffrey'S Shrimp In The Maharashtrian Manner - cooking recipe

Ingredients

1 lb prawns medium-sized shrimp, unpeeled (no heads) or 12 -13 ounces peeled uncooked shrimp
1 garlic clove, finely crushed
1 teaspoon finely grated peeled fresh ginger
3 tablespoons tamarind paste
1/8 teaspoon ground turmeric
3/4 teaspoon salt
1/4 teaspoon hot red red chili powder (cayenne pepper)
2 tablespoons vegetable oil
3 garlic cloves, peeled, mashed lightly, but left whole
4 ounces unsweetened coconut milk
1 teaspoon finely chopped fresh coriander
2 fresh hot green chili peppers, finely chopped

Preparation

Peel and devein shrimp if necessary.
Put them in a bowl.
Add crushed garlic, ginger, tamarind paste, turmeric, salt and chili powder (cayenne).
Mix well and set aside for 10 minutes (not longer , as raw ginger tends to affect the texture of the shrimp).
Heat the oil in a frying pan or wok over medium high heat.
When hot, put in the whole mashed cloves of garlic.
Stir until they brown lightly.
Now put in the shrimp.
Stir for 1 minute so that they also brown lightly.
Turn the heat to medium-low.
Put in the coconut milk, fresh coriander, and green chilies.
As soon as the sauce begins to simmer, turn off the heat and serve.