Kerala Shrimp Curry Recipes

KERALA STYLE PRAWN CURRY RECIPE BY TASTY

Kerala Style Prawn Curry Recipe by Tasty image

Here's what you need: cooking oil, fenugreek, turmeric, asafoetida, mustard seed, dried curry, fresh king prawn, coconut milk, water, salt, pepper, lime, onion, red chili, ginger, garlic

Provided by Ellie Holland

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon cooking oil
1 teaspoon fenugreek
½ teaspoon turmeric
¼ teaspoon asafoetida
1 teaspoon mustard seed
12 leaves dried curry
2 lb fresh king prawn
1 cup coconut milk
¼ cup water
salt, to season
pepper, to season
1 lime, juiced
1 onion, chopped
1 red chili
⅔ cup ginger
4 cloves garlic

Steps:

In a food processor, blitz the onion, chili, ginger and garlic together to make a paste. Set aside.
In a large pan, heat the oil over a medium heat.
Add the fenugreek, turmeric, asafoetida, mustard seeds, and curry leaves to the pan, and fry for a couple of minutes.
Add the paste and continue to cook for 2-3 minutes.
Add the prawns and water. Cook until they start to turn pink.
Pour in the coconut milk, salt, pepper, and lime juice, and cook for another few minutes.
Serve with parathas, naan bread, and rice.
Enjoy!

Nutrition Facts : Calories 425 calories, Carbohydrate 15 grams, Fat 17 grams, Fiber 3 grams, Protein 51 grams, Sugar 3 grams

KERALA SHRIMP CURRY

Kerala Shrimp Curry image

Featured in our local paper this weekend. Quote: In the film "Cooking with Stella", Stella's glorious shrimp curry is well known throughout the diplomatic circles of Delhi. It is one of her signature dishes, tart with tamarind and lush with coconut milk. Tarmarind pulp and fresh or frozen curry leaves can be found in South Asian grocery stores. Just as soon as I can purchase curry leaves, I'll be trying this out! I've got all the other ingredients ... Guessing at time and yield.

Provided by keeney

Categories < 60 Mins

Time 1h

Yield 6 cups, 6 serving(s)

Number Of Ingredients 22

Ingredients

1 lb frozen shrimp (large)
1/2 teaspoon turmeric powder
1/8 teaspoon red chili powder (Indian dried or cayenne, large pinch)
1/8 teaspoon salt (large pinch)
2 tablespoons fresh lime juice
1 tablespoon tamarind pulp
1/2 cup boiling water
3 tablespoons vegetable oil
1 medium red onion, peeled and thinly sliced
1 teaspoon brown mustard seeds
1/2 teaspoon fenugreek seeds
2 medium tomatoes, chopped
1 tablespoon garlic, minced
1 tablespoon minced ginger
2 jalapeno peppers, seeded and minced
20 curry leaves (frozen or fresh)
1/2 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/2 teaspoon chili powder (Indian dried or cayenne)
1 cup coconut milk
1 teaspoon salt (to taste)
handful fresh coriander leaves, chopped (for garnish)

Steps:

Rinse shrimp. Place in a medium bowl, add turmeric, chili power, salt and lime juice; stir well and set aside to marinate.
Meanwhile, chope tamarind pulp coarsely and place in a bowl. Pour in boiling water and mash tamarind a little with a fork. Set aside to soak for about 10 minutes.
In a medium heavy-bottomed saucepan or wok, heat oil over medium heat. Add onion and cook, stirring frequently, until a pale golden colour - about 8 to 10 minutes.
Increase heat to medium-high. Add mustard seeds (they may pop or sputter) and cook for 30 seconds. Add funugreek seeds and tomatoes and stir well. Add garlic, ginger, green chiles, curry leaves, turmeric, coriander and red chile powder. Cook, stirring for 1 to 2 minutes, then add coconut milk and a pinch of salt. Reduce heat and simmer, uncovered for about 10 minutes.
Meanwhile strain tamarind mixture through a sieve into a clean bowl. Using a wooden spoon, press tamarind pulp against mesh of sieve to extract as much liquid as possible. Set aside liquid and discard pulp.
Stir 3 T of the tamarind liquid into simmering curry. Taste, and then adjust the balance of flavours if you wish by adding more tamarind liquid and/or salt.
Shortly before you wish to serve, add shrimp and any remaining marinade to curry and cook until shrimp has just changed colour, about 3 minutes.
Garnish with chopped coriander and serve with plain rice and lime wedges.

Nutrition Facts : Calories 259.3, Fat 16.8, SaturatedFat 8.9, Cholesterol 147.3, Sodium 636.9, Carbohydrate 10.5, Fiber 2.5, Sugar 5.9, Protein 18.2

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