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
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
- 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
Instructions
- For making this curry, I've added shrimp. Shrimp can be replaced with any kind of fish.
- 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.
- Place a clay pon over medium heat.
- 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.
- To the hot clay pan, add coconut oil, let turn hot.
- Add mustard seeds, let splutter.
- Add cumin & fennel seeds, saute for a few seconds; don't burn the seeds.
- Add chopped shallots or you can add 1 onion chopped. Season with 1 tsp salt.
- Saute for 2 minutes.
- Add curry leaves, green chili & grated ginger-garlic.
- Saute till onions turn golden in color.
- Add all the spices- Kashmiri chili, turmeric, coriander, fennel powder & ½ tsp salt.
- For more spice, you can add 1 tsp regular hot chili powder & 1 tsp Kashmiri chili powder.
- Combine well.
- Add the shrimp, combine well.
- Add ½ cup warm water & cook covered for a few minutes.
- Add the tamarind extract, around ½ cup; combine well & cook till shrimp has almost cooked.
- Place the round-cut tomatoes over the curry.
- Add 1 cup thick coconut milk over the tomatoes, gently mix the coconut milk.
- Cook for a few minutes, let the gravy come to a boil
- Don't overcook the tomatoes.
- Finally, add a few curry leaves over the curry.
- Take the clay pan off the heat & keep it covered for a few minutes.
- Enjoy with rice, chapati, appam, puttu, idiyappam, pathiri, orotii, etc.
