Ingredients

1 tablespoon  yellow split peas 1 tablespoon  coriander seeds 1 teaspoon  cumin seeds 1/4 teaspoon  black peppercorns 1   dried red chile, such as Thai, cayenne or chile de arbol 2 tablespoons  finely chopped fresh cilantro 1 teaspoon  tamarind concentrate (see Ingredient Note) or 2 tablespoons lime juice 1/2 teaspoon  salt 1 pound  raw shrimp (16-20 per pound), peeled and deveined 1 tablespoon  canola oil 1 teaspoon  black or yellow mustard seeds 1/4 cup  minced shallots 1/2 cup  water Ingredient Note:Highly acidic, tart and complex-tasting tamarind fruit is used extensively in southern Indian cooking. The pulp is extracted and stored in paste form as tamarind concentrate. It is widely available in Indian grocery stores and other ethnic supermarkets. It will keep in a covered container in the refrigerator for up to 1 year. Lime juice is an acceptable substitute.

Description

Indian Spiced Shrimp, Recipe

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