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Shrimp & Potato Stew Cooked In Coconut Milk – Kerala Curry Recipe

Aromatic & delicious shrimp potato stew, Kerala style…

One of the curry-based dishes that I enjoy the most is this stew, a popular dish in Kerala usually made with potatoes. I’ve also added shrimp along with potatoes, which turned out fabulous. I crushed the ginger-garlic-cardamom-green chilies using a mortar & pestle and sauteed them in coconut oil, this will impart a mesmerizing aroma & flavor to this stew.

Added simple & aromatic spices to the cooked potato & shrimp and towards the end added coconut milk.

This is an absolutely delicious & finger licking delicious stew, that can be enjoyed with chapati or appam

Crispy Appam, Without Adding Yeast, Click Here For Recipe

Shrimp & Potato Stew Cooked In Coconut Milk - Kerala Curry Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4 People
To crush
  • Garlic- 2 cloves
  • Ginger- 2-inch slice
  • Whole cardamoms- 2
  • Green chili, halved- 2
For Cooking
  • Coconut oil- 1 tbsp
  • Crushed ingredients
  • Curry leaves- 1 sprig
  • Onion, chopped- 1
  • Potato, diced- 1, large
  • Warm water- ½ cup
  • Shrimp, deveined & shelled- 10 large or 20 prawns
  • Turmeric powder- ¼ tsp
  • Fennel powder- 1½ tsp
  • Garam masala- ½ tsp
  • Ground black pepper- ½ tsp
  • Salt- 1½ tsp
  • Tomato, sliced- 1 (optional)
  • Coconut milk- 1 cup
  1. Using a mortar & pestle, crush the above-mentioned ingredients.
  2. Place a large saucepan over medium heat, add coconut oil.
  3. Add the crushed ingredients & curry leaves, saute for 2 minutes.
  4. The aroma that'll be released while sautéing is just amazing.
  5. Add onion chopped, season with 1 tsp salt, saute for 2 minutes.
  6. Add potato diced, I've added 1 large potato.
  7. Add ½ cup warm water, combine well & cook covered till potatoes have turned soft.
  8. Don't overcook the potatoes.
  9. Add shrimp or prawns, combine well & cook for a few minutes.
  10. Add turmeric powder, fennel powder, garam masala, ground black pepper & ½ tsp salt. Combine well.
  11. Cook for a few minutes.
  12. Add sliced tomato, adding tomato is optional if you don't want tomato you can skip it.
  13. Cook covered for 2 minutes.
  14. Finally, add coconut milk; gently combine well & cook for 2 minutes.
  15. Take the pan off the heat & keep it covered for a few minutes.
  16. This stew tastes delicious when enjoyed with appam or chapati. Enjoy.



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...