— peeled & cleaned 2 tomatoes,in maten,cut into parts Salt, according to ach taste Yield: Tamarind juice
Mix the coconut powder with the water to make a “thick” “santan”. Heat the oil, roast the garlic, onions in it for 2-3 min. Add the chili and crushed spices. Fry until a red film forms on the paste. Add the tamarind juice (alternatively, you can use lemon, because tamarind is quite acidic) and the tomatoes and simmer on low heat for about 10 min. Add the shrimp, santan and salt. Let it boil and simmer at low temperature. Stir constantly! Shrimp should not make more than 10 minutes, otherwise they become too solid. Long grain rice also tastes best with this.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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