Kerala, being a coastal state has a higher rate of seafood consumption. Seafood takes an indispensable part in their everyday diet. Mostly there are made as coconut based curries. In this special dish the shrimp is simmered in a spicy and tangy paste of coconut which is non-roasted (mostly while preparing shrimp coconut is roasted along with the spices and then grinded into a smooth paste) I got this recipe from the mother-in-law of one of my friends, that too many years back. I tried to recreate those ingredients from my memory and made this recipe possible (I'm still not sure if this is the exact procedure) Anyway it was a success and I would like to share this wonderful recipe with you.
INGREDIENTS
Cocktail Shrimp - 12 Oz (you can use large shrimps also if you want)
Shredded coconut - 1 cup
Coconut oil - 3 Tbsp + 1 Tbsp (You can use vegetable oil or canola oil or any oil of your choice. But coconut oil gives authentic Kerala taste to the dish )
Coconut milk - 1/2 cup
Green Chillies - 3-4, slit lengthwise
Red Shallots - 1 1/2 Cup, thinly sliced + 4, thinly sliced
Chilli powder - 1 1/2 tsp
Coriander powder - 1/2 Tbsp
Fennel seed powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Tamarind - size of a small lime
Mustard seeds - 1 tsp
Curry leaves - 2 twigs
Dried Red chillies - 2
METHOD
Clean, de-vein and wash the shrimp. Allow the excess water to drain away. Rub some salt and turmeric powder onto the shrimp and set aside.
Soak the tamarind in 1/2 cup water and microwave for 1 minute. Allow it to cool and then squeeze the pulp out of it. Set aside.
Grind together shredded coconut, chilli powder, turmeric powder, fennel seed powder and coriander powder along with the water and pulp of tamarind in a food processor. Set aside.
In a nonstick skillet add the 3 Tbsp of oil and when the oil is hot add the sliced shallots.(You can use big red onions if you on't have any red shallots). Saute for a minute and add the green chillies and saute till the onions turn translucent. Now add the shrimp and saute for 1-2 minutes and add the ground coconut-tamarind paste. Add salt. Mix the contents well and close with a lid. Allow the shrimp to cook in the closed pan in medium low heat for about 5-6 minutes. When a nice aroma comes out remove the lid and stir well again, careful not to smash the shrimp. Adjust the salt, spices and tamarind according to taste and allow to boil for 1 more minute. ( Add little water if necessary). Remove from the heat.
In another nonstick pan add the remaining 1 Tbsp of oil and when its heated splutter the mustard seeds, red chillies and curry leaves. When the spluttering subsides add the sliced shallots and saute till translucent. Add the whole sauteed mixture above the curry and close tight with the lid. Let it stand as such for about 20-30 minutes. When serving mix the contents well.
Cocktail Shrimp - 12 Oz (you can use large shrimps also if you want)
Shredded coconut - 1 cup
Coconut oil - 3 Tbsp + 1 Tbsp (You can use vegetable oil or canola oil or any oil of your choice. But coconut oil gives authentic Kerala taste to the dish )
Coconut milk - 1/2 cup
Green Chillies - 3-4, slit lengthwise
Red Shallots - 1 1/2 Cup, thinly sliced + 4, thinly sliced
Chilli powder - 1 1/2 tsp
Coriander powder - 1/2 Tbsp
Fennel seed powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Tamarind - size of a small lime
Mustard seeds - 1 tsp
Curry leaves - 2 twigs
Dried Red chillies - 2
METHOD
Clean, de-vein and wash the shrimp. Allow the excess water to drain away. Rub some salt and turmeric powder onto the shrimp and set aside.
Soak the tamarind in 1/2 cup water and microwave for 1 minute. Allow it to cool and then squeeze the pulp out of it. Set aside.
Grind together shredded coconut, chilli powder, turmeric powder, fennel seed powder and coriander powder along with the water and pulp of tamarind in a food processor. Set aside.
In a nonstick skillet add the 3 Tbsp of oil and when the oil is hot add the sliced shallots.(You can use big red onions if you on't have any red shallots). Saute for a minute and add the green chillies and saute till the onions turn translucent. Now add the shrimp and saute for 1-2 minutes and add the ground coconut-tamarind paste. Add salt. Mix the contents well and close with a lid. Allow the shrimp to cook in the closed pan in medium low heat for about 5-6 minutes. When a nice aroma comes out remove the lid and stir well again, careful not to smash the shrimp. Adjust the salt, spices and tamarind according to taste and allow to boil for 1 more minute. ( Add little water if necessary). Remove from the heat.
In another nonstick pan add the remaining 1 Tbsp of oil and when its heated splutter the mustard seeds, red chillies and curry leaves. When the spluttering subsides add the sliced shallots and saute till translucent. Add the whole sauteed mixture above the curry and close tight with the lid. Let it stand as such for about 20-30 minutes. When serving mix the contents well.
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