Kerala Prawn Curry (Shrimp Curry)

Easy to make Kerala Shrimp Curry - Delicious Malabar Chemmeen Curry with Coconut Milk and Shrimp or prawn and tamarind of kokum

Course whole 30 and paleo approved

Cuisine Indian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 266kcal

Author Chhavi

Ingredients

1 Pound Shrimp or Prawn ; 500gms; 2 Cups Cleaned & Deveined
1 teaspoon Garlic Grated, Pounded or Paste
2 teaspoon Ginger Grated, Pounded or Paste
2 teaspoon Turmeric
2 tablespoon Coconut Oil
10-15 Curry leaves
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
1 Green Chili Chopped; Optional
1 Onion About 1 Cup -chopped
2-3 Shallots Optional-Sliced
2 teaspoon Kashmiri Chili Powder Or Paprika
300 ml Coconut milk
1 tablespoon Tamarind Paste or 2 pieces Kokum/Tomato Paste/Lemon Juice
Salt to taste

Instructions

Boil 1 Cup of water. Add the dried tamarind or kokum. Let it steep for 10-15 minutes till you do rest of the prep. If using tamarind paste, mix it in ½ cup of water.
Add 1 teaspoon salt, turmeric, ginger, and garlic to the shrimp. Mix and set aside.
Heat a pot on medium flame. Once hot, add the oil. Heat for 10-15 seconds.
Add the mustard seeds and cumin.When they start to splutter add the curry leaves and chili .Sauté for 10-15 seconds.
To this, add the chopped onion or shallots. Sauté till they are translucent. This should take 1-2 minutes.
Add the Kashmiri Chili powder and roast for 10-30 seconds.
Add the cleaned shrimp, kokum or ¼ Cup of tamarind or kokum water. Bring to boil.
The shrimp is cooked when it has turned orange and curled up.
Add the coconut milk. Let it heat through but don't bring it to boil
Check the salt and sourness. Add more of salt and tamarind/Kokum water if needed to balance the curry.
Garnish with Coriander or curry leaves. Serve hot.

Notes

Ground Chili

Use Kashmiri Chili or Paprika for color.

1 tsp- Mild Curry
2 tsp- Average Spice
3 teaspoon - Spicy Curry

To make it spicier, use 1-2 slit green chili while sauteing the onions.

Coconut Milk

The best coconut milk is what you make at home but that's time consuming.

My preference is canned or carton of coconut milk.

If you want, you can also use dried coconut powder.

Tamarind/Kokum

The easiest is to use tamarind paste or concentrate. Note concentrate will be more pungent than the paste. So bare that in mind while adding it to the curry. Add just 1 teaspoon to start with and adjust as you go.

To use dried Kokum or Tamarind, Boil it in water, and let it steep.

For Tamarind- Sieve it and use the pulp and water. Again, add half of it first and adjust as you go.

For Kokum - Add just the water it was steeped in. If you feel that the curry could be tangier, add the kokum pieces for 2-3 minutes while simmering.

Remember to remove the kokum pieces because it keeps releasing its pungency.

Nutrition