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Shrimp Curry | Chettinad Style With Roasted Coconut, Instant Pot Recipe

Shrimp Sambar

Chettinad style shrimp curry- made with roasted coconut and whole spices, aromatic and flavorful…

This is a Chettinad style curry as grated coconut along with other whole spices are roasted and made into a paste and added to the cooked lentil and mixed veggies; shrimp is cooked in this gravy.

I’ve posted the recipe for making shrimp in roasted coconut gravy, this is quite similar to this one in the sense roasted coconut is added in making both these curries.

Any curry that’s made with roasted coconut tastes extremely delicious, aromatic and flavorful. If you don’t want to add shrimp, you can make this just with lentil and mixed veggies.

This can be served with rice, dosa, idli, idiyappam, appam etc…

Chettinad Shrimp Sambar
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Shrimp Curry- Chettinad Style with roasted coconut
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
  • Shrimp, deveined and shelled- 15
  • Fresh Tamarind- 2 inch slice soaked in ¼ cup warm water
Cook in Pressure cooker or Instant Pot
  • Moong Dal or Toor Dal (Pigeon Peas or Sambar lentil)- ¾ cup
  • Small onions, whole- 7
  • Tomatoes, diced- 2
  • Eggplant, diced- 1 cup
  • Drumsticks,3 inch slice- 10
  • Okra, cut into 2inch rounds- 10
  • Green chilies- 2
  • Curry leaves- 1 sprig
  • Turmeric powder- ¼ tsp
  • Salt- ½ tsp
  • Water- 1½ cups
To Roast and Grind
  • Chana Dal- 3 tbsp
  • Urad Dal- 1 tbsp
  • Coriander seeds- 3 tbsp
  • Whole black peppercorns- 1 tsp
  • Cumin seeds- ¾ tsp
  • Dried red chilies- 2
  • Grated coconut- 1 cup
For Tempering
  • Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Small onions, minced- 3
  • Dried whole red chilies- 2
  • Curry leaves- 1 sprig
  • Cilantro, chopped- 2 tbsp
  1. Soak fresh tamarind in warm water for 5 minutes, mix the tamarind well in water, strain the extract and discard the skin.
Cooking in Instant Pot
  1. Turn on the instant Pot.
  2. To the stainless steel pot, add all the above mentioned ingredients 'to cook in instant pot'.
  3. Select pressure cook setting, set the time to 10 minutes at high pressure.
  4. After 10 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  5. Place a pan over medium heat, add all the ingredients mentioned 'to roast and grind' and roast till coconut turns light golden in color. Let cool down.
  6. In a blender, grind the roasted coconut and whole spices along with ½ cup water and grind to a smooth paste.
  7. Add the shrimp to the cooked lentil and veggies, combine well.
  8. Add ground coconut paste, combine well.
  9. Add 1½ cups water, combine well.
  10. Add tamarind extract and salt to taste. Combine well.
  11. Turn on saute setting, temperature normal or medium.
  12. Cook for 15 minutes till the shrimp has cooked well.
  13. Remove the stainless steel pot from the main pot, keep it covered.
Tempering: Place a frying pan over medium heat, add oil and let oil turn hot.
  1. Add mustard seeds, let splutter.
  2. Add small onions, saute till onions turn golden brown.
  3. Add whole dried red chilies, curry leaves and cilantro, saute for a minute.
  4. Pour this over the shrimp sambar.
  5. Keep the curry covered for a few minutes.
  6. Serve this aromatic and flavorful shrimp sambar along with rice, dosa, idli, idiyappam, appam etc.
Cooking in pressure cooker
  1. Into the cooker, add all the above mentioned ingredients 'to cook in pressure cooker'. Cook till 1 whistle and let pressure subside naturally.
  2. Add shrimp, ground coconut, tamarind extract and salt, cook for 15 minutes over medium heat.
  3. Finally, add the tempering and keep it covered for some time.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...