High Jump Shrimp Curry

It's not enough that the name is enchanting,  the ground masala curry raises the stakes mile high. Atul Sikand posts a recipe on Sikandalous using this masala with potatoes. I read it and drool. In no time I find myself grinding  fresh paste and applying most of it to the potatoes. They turn out delicious. The remaining paste is refrigerated and forgotten for a few days. A fridge clean up uncovers the paste, which I opportunely turn  into a  shrimp curry. And so a revelation is born!  

The masala paste is  so versatile and especially adaptable.  Atul makes potatoes, I make shrimp. This time I make the paste deliberately for the curry. Toasted coriander seeds are ground with fresh grated coconut, chile powder, paprika, peppercorns and tamarind paste.  Sauteed in hot oil, flavored with curry leaves, the paste turns fragrant. Coconut milk, kokum pods and shrimp finish the curry. A spoonful of curry and rice makes dinner a happy place.

HIGH JUMP SHRIMP CURRY

Loosely adapted from Atul Sikand

Serves 4-6

Masala Paste

1 tablespoon Coriander seeds

5 tablespoons fresh grated Coconut

1 1/2 teaspoons Chile powder

1 tablespoon Paprika

1 teaspoon Peppercorns

1 tablespoon Tamarind Paste

1 pound Shrimp

2 teaspoons Canola Oil

1 sprig Curry leaves

1 cup Coconut Milk

5-6 dried Kokum

1/2 teaspoon Kosher Salt

Cilantro leaves for garnish

Toast the coriander seeds till golden. Do not use oil. 

Grind toasted coriander seeds, and all other masala ingredients to a smooth paste. Add little water as needed till paste is smooth. 

Peel and devein shrimp. Keep aside.

Heat canola oil in  a saucepan. 

Add curry leaves to hot oil.

Follow it by adding the masala paste. Saute paste over low heat till fragrant, about 5 minutes.

Rinse kokum pods well. Add to the masala.

Pour coconut milk  into masala.

Stir well and bring to a simmer. Cook on low heat for 3-5 minutes.

Raise heat to medium high and add shrimp. 

Cook shrimp for 4-5 minutes until just cooked.  This is the way I like my shrimp cooked. I'm not a fan of well- cooked shrimp. 

Garnish with cilantro.

Serve with steaming hot rice and papad.

Shrimp curry and rice. Papad roasted or fried. Eating this food with your hands. Licking curry off your fingers. Nothing could be more enjoyable than this. 

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