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Shrimp Coconut Curry

A toothsome shrimp curry made with a spicy coconut sauce, straight from the land of coconuts and seafood, Kerala. Enjoy this delicious shrimp or prawns curry with rice and your favorite vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the coconut curry paste
  • Coconut - ½ cup freshly grated
  • Turmeric powder - ½ tsp
  • Red chili powder - 2 tsp
  • Coriander powder - 3½ tsp
For shrimp curry
  • Coconut oil - 2 tsp
  • Shallots - 2 tbsp sliced
  • Ginger - 1" piece julienned
  • Garlic - 3-4 cloves sliced
  • Green chilies - 3
  • Curry leaves - a sprig
  • Coconut paste - the above quantity
  • Tomato - 1 large sliced into half moons
  • Tamarind - a lime-sized ball dissolved in 1 cup of water
  • Water - 1.5 cups
  • Shrimp - 1 lb peeled and deveined
For tempering
  • Coconut oil - 1 tbsp
  • Mustard seeds - ½ tsp
  • Fenugreek seeds - 3-4
  • Shallots - 1 tbsp thinly sliced
  • Curry leaves - 3-4 torn

Method
 

Make the coconut paste
  1. Blend the coconut curry paste with a little bit of water till smooth. Remove to a bowl and set aside.
Cook the curry
  1. Heat 2 tsp oil in an earthen ware pot (or other deep pan). Add shallots, ginger, garlic, green chilies and curry leaves. Saute till lightly browned and fragrant.
  2. Add the coconut curry paste, stir and cook for 2-3 minutes.
  3. Add the tomato and cook till softened, 3-4 minutes.
  4. Then add the tamarind water and plain water and boil for 5 minutes till lightly thickened.
  5. Add shrimp and cook for 2 minutes.
Temper and finish
  1. In a small pan, heat the oil for tempering. Add the other tempering ingredients. Turn off the heat when mustard seeds crackle and shallots are golden in color. Add to the shrimp coconut curry and mix well.
  2. Keep curry covered for half an hour before serving.

Notes

1. I always make a large batch of the coconut curry paste, divide it into portions, label and freeze for future use. That way, a delicious fish curry can be put together very quickly.
2. You can make this curry with pieces of other fish.
3. Use slices of sour mango instead of tomato and tamarind if you can find it. The mango has to be green, unripe and very sour to add the necessary tangy flavor to the curry.
4. My mom adds slices of unripe/green plantains and cooks them before adding the shrimp. Believe it or not, this is a delicious combo.