Kerala-Style Shrimp Curry

Name: Kerala-Style Shrimp Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoons asafoetida; 3 thumb-sized pieces kodampuli; 2 teaspoons brown mustard seed; 397 grams thick coconut milk or coconut cream (see note); 8 curry leaves; 6 cloves garlic, peeled; 3 inches generous knob of ginger, peeled roughly chopped; 4 servings Lime and cilantro for garnish; 4 Tbsps oil, divided (preferably coconut oil, though vegetable or olive would do fine); 1 large onion, peeled and roughly chopped; 1 Tbsp raw sugar, or to taste; 1 Tbsp hot red chile (such as arbol), ground; 454 grams cleaned, shelled shrimp; 1 teaspoon sweet paprika; 1 Thai green chile, stem removed; 118 milliliters boiling water

Need a gluten free, dairy free, and pescatarian main course? Kerala-Style Shrimp Curry could be an excellent recipe to try. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 620 calories, 28g of protein, and 51g of fat each. This recipe is typical of Indian cuisine. A mixture of curry leaves, brown mustard seed, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

Briefly rinse kodampuli to remove any dust, then soak in boiling water in a small bowl before proceeding to prep remaining ingredients.

Ingredients you will need

Water

Equipment you will use

Bowl

Combine onion, ginger, garlic, green chile, both red chiles, and 1 tablespoon coconut oil in food processor. Process until they combine into a smooth paste.

Ingredients you will need

Coconut Oil

Green Chili Pepper

Red Chili Pepper

Garlic

Ginger

Onion

Equipment you will use

Food Processor

Heat remaining oil in a large sauté pan over high heat. When oil shimmers, add mustard seeds, curry leaves, and asafoetida. Stir to coat with oil and fry until mustard seeds pop about 30 seconds, then add onion paste. Stir to coat with oil and fry until paste browns slightly and becomes dry, about 10 minutes.

Ingredients you will need

Mustard Seeds

Curry Leaves

Asafoetida

Onion

Cooking Oil

Pop

Equipment you will use

Frying Pan

Add coconut milk, kodampuli, and its soaking liquid, and bring pan to a simmer. Simmer for 5 minutes to give flavors time to meld. Turn off heat and add shrimp, stirring to coat them in the sauce.

Ingredients you will need

Coconut Milk

Shrimp

Sauce

Equipment you will use

Frying Pan

Let shrimp cook until almost (but not fully) done, 1-2 minutes.

Ingredients you will need

Shrimp

Add salt and sugar to taste, then serve immediately with rice, passing lime wedges and cilantro at the table.

Ingredients you will need

Lime Wedge

Cilantro

Sugar

Rice

Salt

Equipment

Bowl

Food Processor

Frying Pan

Ingredients

Servings:

1teaspoons

asafoetida 3

thumb-sized pieces kodampuli 2teaspoons

brown mustard seed 397grams

thick coconut milk or coconut cream (see note)8

curry leaves 6cloves

garlic, peeled 3inches

generous knob of ginger, peeled roughly chopped 4servings

Lime and cilantro for garnish 4Tbsps

oil, divided (preferably coconut oil, though vegetable or olive would do fine)1large

onion, peeled and roughly chopped 1Tbsp

raw sugar, or to taste 1Tbsp

hot red chile (such as arbol), ground 454grams

cleaned, shelled shrimp 1teaspoon

sweet paprika 1

Thai green chile, stem removed 118milliliters

boiling water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.