Coconut Milk Curry Indian Kerala Sea food Shrimp

Shrimp Curry In Coconut Gravy | Finger Licking Delicious Kerala Style Recipe

Shrimp curry in a delicious coconut gravy…

Kerala-style fish curries are the best, cooked in a clay pot. Recently, I made the Malabar style fish curry, fish cooked with coconut milk. I tweaked that recipe a bit & added shrimp instead of fish.

This is a finger-licking delicious shrimp curry with the goodness of coconut.

Malabar style fish curry recipe, click the link

Shrimp Curry In Coconut Gravy | Finger Licking Delicious Kerala Style Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
  • Coconut oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Cumin seeds- 1 tsp
  • Fennel seeds- 1 tsp
  • Shallots, chopped- 3 (or add 1 onion, chopped)
  • Curry leaves- 1 sprig
  • Green chilies, halved- 1
  • Ginger-garlic, grated- 1 tbsp
  • Kashmiri chili powder- 2 tsp (for more spice add 1 tsp regular hot chili powder & 1 tsp Kashmiri chili)
  • Turmeric powder- ¼ tsp
  • Coriander powder- 2 tsp
  • Fennel powder- 1 tsp
  • Salt- 1½ tsp
  • Shrimp, deveined- 20
  • Warm water- ½ cup
  • Tamarind juice- ½ cup (2-inch slice fresh tamarind soaked in ½ cup warm water)
  • Tomato, cut into round shape- 1
  • Thick coconut milk- 1 cup
  • Curry leaves- 1 few sprigs
  1. For making this curry, I've added shrimp. Shrimp can be replaced with any kind of fish.
  2. In a bowl, soak 2-inch slice of fresh tamarind in ½ cup lukewarm water for 5 minutes. After 5 minutes, squeeze the tamarind in water to extract the juice, strain the juice & discard the skin. Keep it aside.
  3. Place a clay pon over medium heat.
  4. If placing the clay pan over the glass top cooktop, keep a trivet on the cooktop & then place the clay pan over the trivet, this way clay pan wouldn't crack.
  5. To the hot clay pan, add coconut oil, let turn hot.
  6. Add mustard seeds, let splutter.
  7. Add cumin & fennel seeds, saute for a few seconds; don't burn the seeds.
  8. Add chopped shallots or you can add 1 onion chopped. Season with 1 tsp salt.
  9. Saute for 2 minutes.
  10. Add curry leaves, green chili & grated ginger-garlic.
  11. Saute till onions turn golden in color.
  12. Add all the spices- Kashmiri chili, turmeric, coriander, fennel powder & ½ tsp salt.
  13. For more spice, you can add 1 tsp regular hot chili powder & 1 tsp Kashmiri chili powder.
  14. Combine well.
  15. Add the shrimp, combine well.
  16. Add ½ cup warm water & cook covered for a few minutes.
  17. Add the tamarind extract, around ½ cup; combine well & cook till shrimp has almost cooked.
  18. Place the round-cut tomatoes over the curry.
  19. Add 1 cup thick coconut milk over the tomatoes, gently mix the coconut milk.
  20. Cook for a few minutes, let the gravy come to a boil
  21. Don't overcook the tomatoes.
  22. Finally, add a few curry leaves over the curry.
  23. Take the clay pan off the heat & keep it covered for a few minutes.
  24. Enjoy with rice, chapati, appam, puttu, idiyappam, pathiri, orotii, etc.



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...