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3 tbls tamarind pulp 
1 cup boiling water
2 lb shrimp, cleaned   
2 tsp coarse ground coriander seeds
1 tsp powdered turmeric  
½ tsp ground ginger
½ tsp lime zest    
½ cup cooked rice
3 tbls finely chopped cilantro 
2 onions finely chopped
1 tbls butter or ghee   
¼ tsp nutmeg
½ tsp cinnamon   
1 cardamom pod, bruised
1 large tomato, finely chopped 
1 dried chili, slightly bruised
1 tsp sugar (or more to taste)  



Soak the tamarind in the boiling water.

Meanwhile, combine the shrimp, coriander, turmeric, ginger, lime zest, rice, cilantro and 2 tablespoons of the onions. Grind the mixture in a meat grinder.

In a medium pot, heat the butter and sauté the rest of the onions, 3-5 minutes, until soft. Remove from heat.

Press the tamarind mixture through a sieve into the pot, pressing on the tamarind with the back of a spoon to release as much liquid as possible. Discard the seeds and stringy fibers left in the sieve. Add the nutmeg, cinnamon, cardamom pod, tomato, chili and sugar to the pot and bring to a boil. Let simmer 15 minutes (he doesn't say so, but I covered the pot cuz there isn't all that much liquid). Season with salt and more sugar to taste if necessary.

Using a tablespoon dipped in water form the shrimp mixture into balls and drop them into the tamarind sauce. Roll them around in the hot sauce so they firm up, then simmer gently for about 20 minutes, until cooked through.

Courtesy "Where Flavor Was Born,"  Andreas Viestad, author,  published by Chronicle Books, 2007