- 2 teaspoons sambhar masala or garam masala
- 1 teaspoon coarse salt
- 1 teaspoon tamarind paste or concentrate
- 1 pound large shrimp (21 to 25 per pound)
- 2 tablespoons coconut oil or vegetable oil
- ½ cup unsweetened coconut milk
- 12 medium-size to large fresh curry leaves (or zest of 1 large lime)
- 2 tablespoons finely chopped fresh cilantro leaves and tender stems
- Combine masala, salt and tamarind paste in a medium bowl with 1/4 cup water. Add shrimp and toss them with the mixture. Cover and refrigerate for 30 minutes, or up to 2 hours. Do not over-marinate, as the acidic tamarind will make the shrimp rubbery after 2 hours contact.
- Heat oil in a medium skillet over medium-high. Add shrimp in a single layer. Reserve any excess marinade. Sear the shrimp for 30 seconds to 1 minute per side.
- Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes. If needed, remove shrimp and thicken sauce. Sprinkle with cilantro and serve immediately.