Kerala Shrimp Curry

Kerala Shrimp Curry
I like curries. I suppose I had no choice but to like them as I grew up with them. We had fish curry served with Indian flatbread for breakfast, or the tamer dal if you couldn’t handle the heat (*cough* my brother *cough*). There was also beef curry with potatoes that melted in your mouth paired with net crepes  (crepes with lotsa holes in them made to resemble a fishing net) and regular chicken curry.  Although I grew up with curries being a semi-staple, my interpretation of the varieties were tied to those three. I had no idea there were a million varieties out there beyond being differentiated by the type of meat used. Fish curry, check. Beef curry, check. Chicken curry, check. Kerala Shrimp curry…uh, what is this Kerala you speak of and why does it suddenly make the curry sound so exotic? Well, Kerala is a state in the Southern part of India and supposedly, each state prepares their curries differently. So let’s explore this Kerala-exotic-curry.

Kerala Shrimp Curry

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

Kerala Shrimp Curry

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 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


  1. Over medium high heat, saute mustard and fenugreek seeds until they start to sputter
  2. Add shallots, garlic, ginger, green chilies, curry leaves and saute until fragrant
  3. Add coriander powder, garam masala, chili powder, turmeric powder and black pepper and stir for 1 minute
  4. Pour in coconut milk, tamarind paste, salt and sugar and stir to combine
  5. Add shrimp and simmer covered for about 5 minutes
  6. Dish and serve hot

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  • Reply
    March 8, 2014 at 12:37 PM

    you have so many curries. i make a vegetarian version of this curry with mushrooms.

  • Reply
    Clara Gonzalez
    March 5, 2014 at 1:15 PM

    This is in my list for this week’s menu. We LOVE curry, and this looks simple enough.

  • Reply
    Navaneetham Krishnan
    February 17, 2014 at 4:32 AM

    Gosh!!! You sure know how to make delicious curries. Impressive and yes, I did have my shares of overcooking shrimps.

    • Reply
      The Cooking Jar
      March 29, 2014 at 1:13 PM

      That’s such a great compliment coming from such a talented cook. Thank you 🙂

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