This dish was served on one of my culinary trips to South India. The chef explained how it was made and I have tried to recreate it. If you want a sweeter taste, you can use less chili and more date chutney (1 tbsp).
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South Indian cuisine is very exciting and still unknown in Norway. Due to the rich marine life along the coast, there are delicious dishes with fish and scampi. Coconut milk is another natural ingredient, and believe me there are not a few coconut palms there. In addition, people like to eat rice so that the meals are often naturally gluten and lactose free. The food is consumed with the right hand and it is an experience in itself. Traditionally it was often served on banana leaves which was both environmentally friendly and saving on washing up.
You can of course use chicken or another type of meat instead. I have used tiger scampi size 16-20. For a vegetarian version, it works well with vegetables such as eggplant, mushrooms, squash etc. It is fine to replace the cream with coconut milk.
This is what you need:
3 tablespoons oil
1 teaspoon mustard seeds
2 cloves grated garlic
450 gr tiger shrimp
2 tablespoons tomato paste
1 tbsp grated ginger
2 tsp lemon juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground pepper
½-1 tsp chili powder
2 dl water
2.5 dl heavy cream
1 tsp date chutney
Procedure:
Peel and rinse the scampi, let them drain on kitchen paper. Heat oil, add mustard seeds and when they sizzle add garlic. Let the scampi fry in the oil for 2 minutes, remove them and mix the rest of the ingredients with a whisk. Add the scampi and let it simmer for 4-5 minutes.
Tastes great with rice or vegetables (which can be cooked in the sauce).
What do you think about this one?