Pan-Seared Shrimp with a Spicy-Hot Chile Vinegar Paste from 660 Curries by Raghavan Iyer

Name: Pan-Seared Shrimp with a Spicy-Hot Chile Vinegar Paste from 660 Curries by Raghavan Iyer
Ingredients: 1 teaspoon coarse kosher or sea salt; 2 tablespoons tomato paste; 1 small red onion, cut in half lengthwise and thinly sliced; 8 to 10 medium-size to large fresh curry leaves; 4 tablespoons canola oil; 2 tablespoons Balchao masala; 1 pound large shrimp (16 to 20 per pound), peeled and deveined but tails left on

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Dishes with a vinegar-based acidic aggressiveness are called balchaos and have that slap-your-face feel. But it hurts so good, and it is no wonder you fall in l

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Ingredients

1 teaspoon coarse kosher or sea salt
2 tablespoons tomato paste
1 small red onion, cut in half lengthwise and thinly sliced
8 to 10 medium-size to large fresh curry leaves
4 tablespoons canola oil
2 tablespoons Balchao masala
1 pound large shrimp (16 to 20 per pound), peeled and deveined but tails left on