Shrimp With Curry Leaves

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Rasa Malaysia


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1 lb large shrimp, shell-on and and head-on

1/2 teaspoon salt

4 tablespoons oil

2 sprigs curry leaves, use only the leaves

5-10 bird’s eye chilies (depends on your heat tolerance), chopped

5 shallots, finely chopped

1 clove garlic, finely chopped

1 teaspoon turmeric powder

1 tablespoon tamarind concentrate

1/2 teaspoon sugar

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