Like many other curries, there’s creamy coconut milk simmered in rich, Indian spices. There’s such a variety of them, you’re almost guaranteed a flavorplosion in your mouth. And though I’m not particularly used to shrimp in curries, it worked.
Shrimp tends to cook super fast though, so babysit it and don’t try to be a super kitchen multitasker, or you’ll end up with ugly, shriveled up shrimp like I did. I was so tempted not to post this and hide my shrunken shrimp shame from the food blogging world, but after tasting it, I quickly changed my mind. That curry was delicious! It was so delicious it was delicioso. So here I am sharing this with the world.
Also, make sure your coconut milk is thick. You want a creamy curry and not some watered down wannabe curry. There’s a lot of prep involved but the actual cooking process is pretty quick and straightforward. You can pretty much use your nose to guide you and the release of fragrance will signal when it’s ready to move to the next step. So let’s get cooking!
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Kerala Shrimp Curry
- Yield: 2 1x
Ingredients
- 1/2 lb. jumbo shrimp, peeled and deveined
- 1 cup thick coconut milk
- 1 shallot, sliced
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 2 green chillies, sliced
- 1 tablespoon tamarind paste
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon brown sugar
- Salt and pepper to taste
- 2 sprigs curry leaves
Instructions
- Over medium high heat, saute mustard and fenugreek seeds until they start to sputter
- Add shallots, garlic, ginger, green chilies, curry leaves and saute until fragrant
- Add coriander powder, garam masala, chili powder, turmeric powder and black pepper and stir for 1 minute
- Pour in coconut milk, tamarind paste, salt and sugar and stir to combine
- Add shrimp and simmer covered for about 5 minutes
- Dish and serve hot
Comments & Reviews
This was great ! Have made it a couple of times now. Husband says it’s his favorite curry. Used tamarind concentrate because that’s what I had (but 1 tsp) .
Wow! Thanks for trying out this super old recipe of mine and I’m happy you both like the curry that much. I stopped using tamarind paste awhile back and started using Maggi’s tamarind sauce instead because it was easier than the traditional method. Glad this recipe worked out for you.
you have so many curries. i make a vegetarian version of this curry with mushrooms.
I adore curries!
This is in my list for this week’s menu. We LOVE curry, and this looks simple enough.
Hope it turns out well for you, Clara!
Gosh!!! You sure know how to make delicious curries. Impressive and yes, I did have my shares of overcooking shrimps.
That’s such a great compliment coming from such a talented cook. Thank you 🙂