Shrimp Curry Quinoa Bowl

Ingredients-

To marinate the shrimp-

• 12 large shrimp/prawns, cleaned and deveined
• 1 teaspoon turmeric powder
• ½ teaspoon red chili powder
• Sea salt to taste
• 1 teaspoon tamarind pulp

• 1 teaspoon coconut oil
• ½ teaspoon black mustard seeds
• ¼ teaspoon asafetida powder
• 4 teaspoons pickle masala ( or to taste)
• 1 teaspoon wheat flour mixed well with 1 cup water
• 2 teaspoons thick tamarind pulp
• Additional sea salt, if needed

To make the  Shrimp pickle-

1. Marinate the cleaned and deveined shrimp in a mixture of the turmeric and chili powders, sea salt and the tamarind pulp. Set aside for about 15 minutes.
2. In a flat bottomed pan, heat the coconut oil over medium heat, add the mustard seeds and the asafetida (hing) powder and when it sizzles, add the marinated shrimp.
3. Stir fry the shrimp for a minute or so and add the pickle masala and stir to ‘wake up’ the aroma of the masala.
4. Add the wheat flour and water mixture and let the mixture come to a low boil. Simmer for a couple of minutes until the shrimp is cooked.
5. Add the tamarind pulp and the additional sea salt, if needed.
6. Remove from heat. Cover and let the flavors deepen.