Shrimp with tamarind sauce

1. Prepare the Shrimp

Start by peeling and deveining the shrimp. Once done, wash, drain, and dry them thoroughly. Cover the shrimp and set them aside for later use.

2. Make the Paste

Blend the onions, garlic, ginger, and white vinegar in an electric blender until you get a smooth paste. This forms the base of your dish, with all these flavors coming together harmoniously.

3. Prepare the Aromatics

In a 4-quart pot, heat the vegetable oil over medium heat. Add the fennel seeds, cumin seeds, and fenugreek seeds. Stir them until they darken and release their aromatic flavors.

4. Cook the Paste

Once the seeds are fragrant, add the blended paste to the pot. Stir and fry this mixture until it turns golden brown, which should take about 10-12 minutes. This step is crucial as it develops a deep, rich flavor for your sauce.

5. Add Ground Spices

Incorporate the ground coriander, ground cumin, and turmeric into the pot. Stir and fry for about 2 minutes until the spices are well combined with the paste.

6. Add Tomato Sauce

Add the tomato sauce, stirring and frying for another 5 minutes until the sauce thickens slightly.

7. Combine Remaining Ingredients

Pour in the tamarind paste, salt, freshly ground pepper, cayenne pepper (if using), brown sugar, ground cinnamon, ground cloves, ground mace, and finely chopped cilantro. Mix everything together and add a bit of water to achieve your desired consistency. Bring the mixture to a boil, then lower the heat and let it simmer, covered, for 30 minutes.

8. Cook the Shrimp

While the sauce is simmering, ensure your shrimp are completely dry. Once the sauce has simmered and thickened, bring it back to a boil and add the shrimp. Stir and cook them in the sauce for 5-10 minutes, or until they turn opaque, signaling they are perfectly cooked.

9. Serve

Serve the shrimp with the rich brown sauce in a warm bowl. Pair this delightful dish with rice and vegetables for a complete and satisfying meal. Enjoy!