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.
- 1/2 Shredded Coconut
- Shrimp – 1/2 kg (washed shelled and deveined)
- Tamarind – small lemon size
- Cucumber cube sized chopped-1/2cup
- Salt as per taste
- Leaves Curry
- Coconut oil
- 4-5 Small Onion
- 1 tsp Turmeric Powder-
- Chilly powder -1tbsp
- Green Chilly -3-4
First prepare thick tamarind pulp with lemon size tamarind using little water.
Wash and clean shrimp.
Make a paste with coconut, onion, all spice powder and peppercorns along with 2 tbsp of water.
Heat a manchatti or a pan, add grinded paste, green chilly, cucumber and tamarind pulp.
Add salt according to your taste. Add 1 cup of water.
When it starts boiling, add shrimp adjust salt and cook in medium flame for 15-20 mins or until the shrimp is cooked.
Swirl the pan instead of stirring.
When the graves thickens, drizzle some coconut oil on top, few curry leaves and swirl it again.Switch off flame.Keep it covered for half an hour atleast.
Serve with Kappa/Tapioca Puzhukku or with steaming hot rice.Enjoy!
For enhancing the taste, you can add tomato or kudampuli instead of tamarind.
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