Shrimp potato in coconut gravy, finger-licking delish…
In Kerala, curries made with roasted coconut are quite popular especially fish curries. There are 2 common types of fish curries, one made with roasted coconut gravy and the other without roasting the coconut. My mom makes both types of curries, but we all preferred the one made with roasted coconut. After roasting the coconut to light brown, spices are added and then it’s ground to a smooth paste. Fish is then cooked along with the gravy, which is then flavored up by adding tamarind paste. The aroma and the flavor of this curry are just unbelievable and enhance the taste of any fish greatly.
Here are the recipes for making both kinds of curries: Fish in roasted coconut gravy, Fish curry in unroasted coconut gravy
Well, this curry is quite similar to the one made with roasted coconut but the taste is quite different too. As in this one, cinnamon & fennel powder are added while roasting the coconut, and tamarind is not added. Cinnamon gives a very unique and distinct flavor to this dish. The combination of shrimp and potato is fantastic and makes this dish taste finger-lickingdelish. Without a bit of exaggeration: after having Rotis with this curry, I poured some curry onto my plate and started licking it. You guessed it right, I was seen drinking the curry. Yes, my hubby gave that weird look. Who cares about the look??? I continued drinking and entertained my taste buds…
Shrimp and Potato in Roasted coconut gravy
Ingredients
For roasting coconut:
- Oil- 1 tbsp
- Coconut, grated- 1 1/2 cups
- Shallots or small onions- 4 sliced (if using large shallots use only 1)
- Cinnamon stick- 1-inch slice
- Fennel powder- 2 tsp
- Coriander powder- 2 tsp
- Turmeric powder- 1/4 tsp
- Kashmiri red chili powder- 1 1/2 tsp (or use regular chili powder)
- Water, while grinding- 1 1/2 cups
For making the curry
- Potato, cubed- 3
- Curry leaves- 1 sprig
- Shrimp- 20 (deveined and shelled)
- Green chilies, halved- 2
- Water- 1/2 to 1 cup to thin down the gravy of needed
- Salt- 1 to 1 1/2 tsp
- Regular chili powder – 1/2 tsp or according to your spice level
Instruction
- Place a wide pan over medium heat, add oil.
- Add grated coconut, small onions or shallots, and cinnamon stick. Roast, and keep stirring till coconut starts to turn light golden brown in color.
- At this point, lower the heat and add all the other spices: chili, fennel, coriander, and turmeric powder.
- Combine along with the coconut for a minute and remove from the heat.
- Let cool down and grind the roasted coconut along with 1 1/2 cups water to a smooth paste.
- Place a large pan over medium heat.
- Add potatoes, shrimp, curry leaves, green chilies.
- Add the ground roasted coconut paste, combine well.
- Add 1/2 cup water to thin down the gravy.
- Add salt to taste.
- If you want this curry to be spicy, add chili powder as per your needs.
- Cook covered for 15 to 20 minutes till the potatoes have turned soft. Do not overcook the potatoes.
- Let the gravy bubble up and come to a boil.
- Open the lid and combine everything well.
- Remove the pan from the heat and keep covered for some time.
- This curry goes really well with Orotti or rice roti.
- Serve with rice, chapati, orotti, pathiri
Tips:
- Vegetarians can make this with just potatoes.
- Kashmiri red chili powder is not that spicy so if you are using regular chili powder add according to your needs.
- This curry can be refrigerated and it tastes better the next day.
- The gravy will thicken up the next day, so add some water while heating the curry and adjust the salt.
- This curry tastes phenomenal when cooked in a clay pot. Those who have clay pots, make sure to cook in that.
- Oil- 1 tbsp
- Coconut, grated- 1½ cups
- Small onions- 4 sliced (if using large shallots use only 1)
- Cinnamon stick- 1-inch slice (don't skip this)
- Fennel powder- 2 tsp
- Coriander powder- 2 tsp
- Turmeric powder- ¼ tsp
- Kashmiri red chili powder- 1½ tsp (or use regular chili powder)
- Water, while grinding- 1½ cups
- Potato, cubed- 3
- Curry leaves- 1 sprig
- Shrimp- 20 (deveined and shelled)
- Water- ½ to 1 cup, to thin down the gravy
- Salt- 1 to 1½ tsp
- Regular chili powder - ½ tsp or according to your spice level
- Place a wide pan over medium heat, add oil.
- Add grated coconut, small onions or shallots and cinnamon stick, roast and keep stirring till coconut starts to turn light golden brown in color.
- At this point, lower the heat and add all the other spices: chili, fennel, coriander and turmeric powder.
- Don't skip adding cinnamon & fennel powder.
- Combine along with the coconut for a minute and remove from the heat.
- Let cool down and grind the roasted coconut along with 1½ cups water to a smooth paste.
- Place a large pan over medium heat.
- Add potatoes, shrimp, curry leaves, green chilies.
- Add the ground roasted coconut paste, combine well.
- Add ½ cup water to thin down the gravy.
- Add salt to taste.
- If you want this curry to be spicy, add chili powder as per your needs.
- Cook covered for 15 to 20 minutes till the potatoes have turned soft. Do not overcook the potatoes.
- Let the gravy bubble up and come to a boil.
- Open the lid and combine everything well.
- Remove the pan from the heat and keep covered for some time.
- This curry goes really well with Orotti or rice roti.
- Serve with rice, chapati, orotti, pathiri, etc.
-Kashmiri red chili powder is not that spicy so if you are using regular chili powder add according to your needs.
-This curry can be refrigerated and it tastes better the next day.
-The gravy will thicken up the next day, so add some water while heating it and adjust the salt.
-This curry tastes phenomenal when cooked in a clay pot. Those who have clay pots, make sure to cook in that.
