Name: Tamarind Shrimp WITH COCONUT MILK Puli Jhinga
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 teaspoons Sambhar masala (see recipe); 1.5 teaspoons coarse kosher or sea salt; 1 teaspoon tamarind paste or concentrate; 1 pound large shrimp (16 to 20 per pound), peeled and deveined but tails left on; 2 tablespoons coconut oil or canola oil; 0.5 cup unsweetened coconut milk; 12 medium-size to large fresh curry leaves

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Tamarind Shrimp WITH COCONUT MILK Puli Jhinga — Formulation & Method | CuliNect