Recipe Of The Week: Coconut Shirmp Curry

D loves a good curry. But if I add a South Indian twist to it, he loves it a 100 times more. I’ve made shrimp curry a million times. However, over the past few months, I have had a lot of fun experimenting and perfecting my signature shrimp curry recipe. I think I’ve finally nailed down one that everyone in my circle truly enjoys and begs for more. Here’s the recipe, try it out and let me know what you think!

Here’s what you need:

  • 50-70 medium size pre-cooked, de-veined shrimp (tail shell off)
  • 2 large red onions (finely chopped)
  • 1 cup coriander (finely chopped)
  • 1 large tomato (chopped or puree)
  • 1/3 cup ginger (grated or finely chopped)
  • 1 cup coconut milk
  • 1/2 cup tomato paste
  • 1/3 cup shredded dry coconut
  • 5-7 dry curry leaves
  • 3-4 tbsp. oil
  • 1 tbsp. jeera
  • 3-5 cloves
  • 1/2 cinnamon stick
  • 2-3 large black cardamoms
  • 1 tbsp. whole black pepper
  • salt to taste
  • 2 tbsp. curry powder
  • 1/2 tbsp. turmeric
  • 1 tbsp. dry mango powder
  • 1 tbsp. garam masala
  • 1 tbsp. jeera powder
  • 1 tsp. red chilli powder
  • 1-2 dry whole red chillies
  • 1 tbsp. dry methhi leaves (shredded or rub between hands to turn powdery)
  • 1 cup water (for a thicker curry, use 1/2 cup)

Here’s what you do:

  • Wash shrimp with lemon juice, sprinkle with curry powder and set aside
  • Pre-heat pan, add oil and let sizzle.
  • Add cloves, cinnamon sticks, black cardamoms and whole black peppers and let sizzle
  • Add jeera and cook until slightly golden brown
  • Add onions, ginger, dry whole red chilli and salt and cook until onions become translucent
  • Add tomatoes and tomato paste, mix well and cook until oil begins separating from paste (or oil begins rising)
  • Add curry powder, turmeric, dry mango powder, chilli powder, garam masala and jeera powder, mix well and cook for 5-10 minutes on low heat
  • Add shrimp and coat with all the masala, cook for 3-5 minutes
  • Add dry coconut and coconut milk and let boil for 5-7 minutes  on low heat
  • Add water, mix well and reduce heat to minimum and let cook uncovered for 15-20 minutes
  • Sprinkle coriander leaves and let cook for 2-3 minutes

Enjoy with rice or roti!

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