Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala
- 1 cup coconut milk
- 2 tbsp. coconut oil
- Salt, to taste
- Curry leaves, for garnish
- 1 tbsp. lemon juice
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add chopped onions, minced garlic, grated ginger, and chopped green chilies. Sauté for 2-3 minutes until onions are translucent.
3. Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Stir well and cook for 1-2 minutes until fragrant.
4. Add shrimp and stir well to coat with the spice mixture.
5. Pour in coconut milk and stir to combine. Reduce heat to medium and let the curry simmer for 5-7 minutes until the shrimp is cooked through.
6. Season with salt to taste and add lemon juice.
7. Garnish with curry leaves and serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 7g
Protein: 16g
Substitutions for ingredients:
- Shrimp can be substituted with any other seafood such as fish or scallops.
- Coconut oil can be substituted with vegetable oil or ghee.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add diced tomatoes or tomato paste for a tangy flavor.
- Use different types of seafood or mix them together for a seafood medley curry.
- Add vegetables such as bell peppers, carrots, or potatoes for a heartier curry.
Tips and Tricks:
- Make sure to devein the shrimp properly to remove any grit or sand.
- Adjust the spice level according to your preference by adding more or less chili powder.
- Use fresh coconut milk for a richer flavor.
- Add a pinch of sugar to balance out the flavors.
Storage Instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation Ideas:
Serve the curry in a shallow bowl with a side of rice or naan bread. Garnish with fresh curry leaves or chopped cilantro.
Garnishes:
Fresh curry leaves, chopped cilantro, or sliced green chilies.
Pairings:
Rice, naan bread, or roti.
Suggested Side Dishes:
Cucumber raita, mango chutney, or pickled vegetables.
Troubleshooting Advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to cook the shrimp thoroughly to avoid any foodborne illnesses.
- Store leftover curry in the refrigerator and consume within 3 days.
Food History:
Kerala shrimp curry is a popular dish from the southern Indian state of Kerala. It is known for its rich and flavorful coconut-based sauce and the use of local spices such as turmeric, coriander, and cumin.
Flavor Profiles:
Spicy, savory, and creamy.
Serving Suggestions:
Serve the Kerala shrimp curry as a main dish with rice or naan bread.
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Region: Indian