Instructions: Put the chili powder, paprika, turmeric, garlic, ginger, ground coriander, cumin, the palm or brown sugar and the water in a bowl. Mix well and transfer to a large saucepan. Bring this mixture to a boil, cover, and simmer gently for 7-8 minutes.

Add the coconut milk, salt and tamarind paste and bring to a simmer.

Stir in the shrimp and cook briskly until they turn pink and are just cooked through. Serve hot, garnished with chopped cilantro and accompanied by boiled white rice.

Description: "I prepared a version of this extremely simple and wonderful recipe on
a boat off the Goan coastfor one of Madhur Jaffreys television series. I have cooked it regularly since then."

NOTES: Tip: Peel and devein most of the shrimp, leaving just the tail shell in place, but leave a few in their shells to improve the presentation of the dish.

Preparation Time:0:10

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