{"id":30750,"date":"2023-07-20T18:07:39","date_gmt":"2023-07-20T22:07:39","guid":{"rendered":"https:\/\/www.thasneen.com\/cooking\/?p=30750"},"modified":"2023-07-20T18:07:39","modified_gmt":"2023-07-20T22:07:39","slug":"shrimp-curry-in-coconut-gravy-finger-licking-delicious-kerala-style-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/shrimp-curry-in-coconut-gravy-finger-licking-delicious-kerala-style-recipe\/","title":{"rendered":"Shrimp Curry In Coconut Gravy | Finger Licking Delicious Kerala Style Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30753\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/Kerala-style-shrimp-curry-in-coconut-gravy.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/Kerala-style-shrimp-curry-in-coconut-gravy.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/Kerala-style-shrimp-curry-in-coconut-gravy-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Shrimp curry in a delicious coconut gravy&#8230;<\/p>\n<p>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 &amp; added shrimp instead of fish.<\/p>\n<p>This is a finger-licking delicious shrimp curry with the goodness of coconut.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-30754\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/shrimp-curry-in-coconut-gravy.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/shrimp-curry-in-coconut-gravy.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/shrimp-curry-in-coconut-gravy-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<h3><strong><a href=\"https:\/\/www.thasneen.com\/cooking\/malabar-style-fish-curry-rich-creamy-fish-cooked-in-coconut-milk-kerala-recipe\/\" target=\"_blank\" rel=\"noopener\">Malabar style fish curry recipe, click the link<\/a><\/strong><\/h3>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2023\/07\/Kerala-style-shrimp-curry-in-coconut-gravy.jpg\" \/>\n<div class=\"item ERName\">Shrimp Curry In Coconut Gravy | Finger Licking Delicious Kerala Style Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Coconut oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Cumin seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Fennel seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Shallots, chopped- 3 (or add 1 onion, chopped)<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Green chilies, halved- 1<\/li>\n<li class=\"ingredient\">Ginger-garlic, grated- 1 tbsp<\/li>\n<li class=\"ingredient\">Kashmiri chili powder- 2 tsp (for more spice add 1 tsp regular hot chili powder &amp; 1 tsp Kashmiri chili)<\/li>\n<li class=\"ingredient\">Turmeric powder- \u00bc tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 2 tsp<\/li>\n<li class=\"ingredient\">Fennel powder- 1 tsp<\/li>\n<li class=\"ingredient\">Salt- 1\u00bd tsp<\/li>\n<li class=\"ingredient\">Shrimp, deveined- 20<\/li>\n<li class=\"ingredient\">Warm water- \u00bd cup<\/li>\n<li class=\"ingredient\">Tamarind juice- \u00bd cup (2-inch slice fresh tamarind soaked in \u00bd cup warm water)<\/li>\n<li class=\"ingredient\">Tomato, cut into round shape- 1<\/li>\n<li class=\"ingredient\">Thick coconut milk- 1 cup<\/li>\n<li class=\"ingredient\">Curry leaves- 1 few sprigs<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">For making this curry, I&#8217;ve added shrimp. Shrimp can be replaced with any kind of fish.<\/li>\n<li class=\"instruction\">In a bowl, soak 2-inch slice of fresh tamarind in \u00bd cup lukewarm water for 5 minutes. After 5 minutes, squeeze the tamarind in water to extract the juice, strain the juice &amp; discard the skin. Keep it aside.<\/li>\n<li class=\"instruction\">Place a clay pon over medium heat.<\/li>\n<li class=\"instruction\">If placing the clay pan over the glass top cooktop, keep a trivet on the cooktop &amp; then place the clay pan over the trivet, this way clay pan wouldn&#8217;t crack.<\/li>\n<li class=\"instruction\">To the hot clay pan, add coconut oil, let turn hot.<\/li>\n<li class=\"instruction\">Add mustard seeds, let splutter.<\/li>\n<li class=\"instruction\">Add cumin &amp; fennel seeds, saute for a few seconds; don&#8217;t burn the seeds.<\/li>\n<li class=\"instruction\">Add chopped shallots or you can add 1 onion chopped. Season with 1 tsp salt.<\/li>\n<li class=\"instruction\">Saute for 2 minutes.<\/li>\n<li class=\"instruction\">Add curry leaves, green chili &amp; grated ginger-garlic.<\/li>\n<li class=\"instruction\">Saute till onions turn golden in color.<\/li>\n<li class=\"instruction\">Add all the spices- Kashmiri chili, turmeric, coriander, fennel powder &amp; \u00bd tsp salt.<\/li>\n<li class=\"instruction\">For more spice, you can add 1 tsp regular hot chili powder &amp; 1 tsp Kashmiri chili powder.<\/li>\n<li class=\"instruction\">Combine well.<\/li>\n<li class=\"instruction\">Add the shrimp, combine well.<\/li>\n<li class=\"instruction\">Add 1\/2 cup warm water &amp; cook covered for a few minutes.<\/li>\n<li class=\"instruction\">Add the tamarind extract, around 1\/2 cup; combine well &amp; cook till shrimp has almost cooked.<\/li>\n<li class=\"instruction\">Place the round-cut tomatoes over the curry.<\/li>\n<li class=\"instruction\">Add 1 cup thick coconut milk over the tomatoes, gently mix the coconut milk.<\/li>\n<li class=\"instruction\">Cook for a few minutes, let the gravy come to a boil<\/li>\n<li class=\"instruction\">Don&#8217;t overcook the tomatoes.<\/li>\n<li class=\"instruction\">Finally, add a few curry leaves over the curry.<\/li>\n<li class=\"instruction\">Take the clay pan off the heat &amp; keep it covered for a few minutes.<\/li>\n<li class=\"instruction\">Enjoy with rice, chapati, appam, puttu, idiyappam, pathiri, orotii, etc.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Shrimp curry in a delicious coconut gravy&#8230; 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 &amp; added shrimp instead of fish. This is a finger-licking delicious shrimp curry with the goodness of coconut. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":30755,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[409,302,27,22,21,364],"tags":[1022,1160,145],"class_list":["post-30750","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coconut-milk-by-ingredient","category-curry","category-indian-cuisine","category-kerala-cuisine","category-fish","category-shrimp-by-ingredient","tag-curry","tag-kerala-recipes","tag-shrimp","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30750","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=30750"}],"version-history":[{"count":2,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30750\/revisions"}],"predecessor-version":[{"id":30756,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30750\/revisions\/30756"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/30755"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=30750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=30750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=30750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}