Sungtaa Theek Randhai - Tomato & Spice Sauteed Shrimp
"Sungtaa Theek Randhayi" (Shrimp Spicy Curry) has always been a favorite at home. It’s super easy and hardly takes more than 35 min to fix this semi dry curry. My Mom's amazing at this! I could put this on top of the list of my Dad's & my Uncle’s favorites when it comes to sea food. Ever since I introduced this to my Husband and my Father-in-Law they don’t seem to be tired of it...not even a bit...no exaggeration here! ( Thanks Mummy :) )
I call this Randhayi (curry) the perfect culmination of the heat from the red chili powder , the tart from the tamarind and the fragrance from the asafoetida. Its foundation probably rests on the Tomato pickle, made in many Konkani households (or so I would guess).
When you really need a break from the coconut in sea food prepared the authentic Amchi style or are looking for alternate methods to cook shrimp, this Theek randhai certainly comes handy.
No kidding.....Check it out yourself.....
1 lb shrimp, uncooked, de-veined, tail-off and cleaned
(I choose frozen fresh water shrimp)
2 teaspoons Turmeric powder
2 tablespoons cooking oil
1 teaspoon Mustard seeds
1 teaspoon Red chili powder
(Varies depending upon level of spice, the level of the one I use is hot)
1 cup Tamarind pulp
1 cup diced Tomatoes
1/2 teaspoon Asafoetida powder
3 cups water
Salt to taste
1) To 3 cups of water in a wok, add shrimp and turmeric powder. Bring to boil and cook until well done. This is something my Mom usually does, to ensure the shrimp is cleaned well and kill any bacteria - I presume. Strain the shrimp and set aside.
The above step is purely optional. If you’d prefer, after giving the shrimp a quick wash in running water, you could directly proceed to step 2, and avoid step 1.
2) In a wok, heat oil (about 300F on a thermometer) and add mustard seeds. Allow to splutter. (Caution: Avoid hurting yourself with spill). Add in tomatoes, sauté till it softens in oil.
3) Add red chili powder and asafoetida powder, sauté for 3-4 min. Toss in the cooked shrimp and add salt as per taste, sauté for 4-5 min. Pour the tamarind pulp into the sautéed mixture. Bring to a slow boil, with covered lid for 8-12 min.
4) Cook without lid, for 8-10 min, till the curry condenses into a semi dry consistency.
Serve hot with yummy Dalitoy and rice. An alternative could be Rasam/Saaru/Sambhar and rice.
Note: Making the Tamarind Pulp
I like it thick, so this is what I do. You could alter it based on the acid /tart level you'd prefer.
1 lemon sized (medium) Tamarind ( Indian and not Thai version)
1 cup water
Microwave the tamarind in 1/2 cup water for 1 min. Allow to cool to room temperature and mash the tamarind into the water to extract the pulp. Strain the pulp and set aside. To the remnant Tamarind, add 1/2 cup of water and repeat the process as above. In all you would get about 1 cup of Tamarind pulp. I refrigerate the amount I haven’t used for up to 36 hrs.