Tamarind Shrimp With Coconut Milk

2 teaspoons sambhar masala or garam masala
1 teaspoon coarse sea or kosher salt
1 teaspoon tamarind paste or concentrate
1 pound large shrimp (21 to 25 per pound), peeled and deveined but tails left on
2 tablespoons coconut oil or vegetable oil
1/2 cup unsweetened coconut milk
12 medium-size to large fresh curry leaves
2 tablespoons finely chopped fresh cilantro leaves and tender stems

Combine masala, salt and tamarind paste in a medium bowl. Add shrimp and toss them with the mixture. Cover and refrigerate for 30 minutes, or up to 2 hours. Do not overmarinate, as the acidic tamarind will make the shrimp rubbery after 2 hours’ contact.

Heat oil in a medium skillet over medium-high. Add shrimp in a single layer. Reserve any excess marinade. Sear the shrimp for 30 seconds to 1 minute per side.

Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes. Sprinkle with cilantro and serve immediately.

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