Nashif Rubian (Tamarind-Tomato Shrimp)

Preparation

1. Step 1

   Combine all the spices in a small bowl. Transfer half the spice mixture to a large bowl and add the shrimp, 1 tablespoon oil, ½ teaspoon salt and a good grinding of pepper, and toss to nicely coat.

2. Step 2

   Place a large skillet over medium-high heat until searing hot. Add half of the shrimp and cook for about 45 seconds on each side, until they are browned but not completely cooked through. Transfer to a bowl and repeat with the remaining shrimp.

3. Step 3

   Let the pan cool slightly before returning it to medium-high and adding the remaining 3 tablespoons oil. Add the onion and fry for about 5 minutes, stirring occasionally, until softened and lightly colored. Stir in the bell peppers, bird’s-eye chiles, garlic, ginger, tomato paste and the remaining spice mixture. Fry for 2 minutes more, stirring often, until fragrant.

4. Step 4

   Stir in the grated tomatoes, herbs, tamarind mixture and sugar, plus 1 teaspoon salt, a very generous grinding of pepper and ¾ cup water. Bring to a boil, then turn the heat down to a gentle simmer and cook for 10 to 12 minutes, until thick and rich. Return the shrimp to the pan, stir gently to combine and cook for 3 minutes more, until cooked through.

5. Step 5

   Transfer the shrimp mixture to a large, shallow serving bowl (or serve straight from the pan), with more herbs sprinkled on top.