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A Recipe from DOSA KITCHEN by Nash Patel and Leda Scheintaub

About Dosa Kitchen

Dosas, a popular Indian street food, are thin, rice- and lentil-based pancakes that can be stuffed with or dipped into a variety of flavorful fillings. Dosa Kitchen shows you how to make this favorite comfort food at home with a master batter, plus 50 recipes for fillings, chutneys, and even cocktails to serve alongside. Dosas are endlessly adaptable to all tastes and dietary restrictions: naturally fermented and gluten-free, they are easy to make vegetarian, vegan, and dairy-free as well. With dishes featuring traditional Indian flavors, like Masala Dosa and Pork Vindaloo Dosa, as well as creative twists, like the Dosa Dog and the Cream Cheese, Lox, and Caper Dosa Wrap, any kitchen can become Dosa Kitchen!

Coconut and Tomato Shrimp Fry Dosa

Serves 6

Jency and Augustin Paul run a tiny beachfront eatery in Kerala called Neena Beach Restaurant, where you place your order in the morning, go for a swim, then return to feast on the freshest seafood you’ll ever have, made by the warmest people you’ll ever meet. You won’t find this place on TripAdvisor or Yelp, so if you want to get there, make your way to the town of Mararikulam, walk toward the beach, and ask anyone for directions. This recipe is our best approximation of Jency’s shrimp, peppered with chunks of fresh coconut and nestled into a thick tomato gravy.

3 tablespoons coconut oil
2 medium red onions, chopped
1/2 cup fresh coconut chunks (about 1/2 x 1/4 inch)
4 teaspoons ginger-garlic paste
4 fresh green chiles, finely chopped
Large handful of fresh curry leaves
1 tablespoon tamarind puree, such as Swad
2 large tomatoes, chopped
1 1/2 teaspoons sea salt, or to taste
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon red chile powder, to taste
1 pound peeled and deveined small shrimp (or chopped large shrimp)
1/4 teaspoon garam masala
1/3 cup chopped fresh cilantro, plus more for garnish
6 Classic Dosas or Dosa Wraps

1. Melt the oil in a large skillet over medium-high heat. Add the onions and coconut and cook for about 15 minutes, until the onions are softened and well browned. Add the ginger-garlic paste, green chiles, and curry leaves and cook, stirring constantly, for 2 minutes to toast the spices. Stir in the tamarind puree to incorporate.

2. Add the tomatoes and salt and stir to break up any bits that might stick to the pan. Bring to a vigorous simmer and cook for about 20 minutes, until the tomato thickens considerably, almost to a paste, and the oil starts to separate from the tomato. Add a little water if the mixture starts to stick to the bottom of the pan. Add the turmeric and red chile powder and cook for 2 minutes. Add the shrimp and garam masala and cook, stirring constantly, until the shrimp is cooked through, 3 to 5 minutes.

3. Remove from the heat and stir in the cilantro. Serve alongside or stuffed into your dosa of choice with additional cilantro for garnish.

Learn more about Dosa Kitchen