Coconut Shrimp Curry with Mustard Seeds — Kerala Shrimp Curry
A Kerala coastal curry of shrimp in a coconut-milk gravy tempered with mustard seeds, curry leaves, and fenugreek for a fragrant tropical lift.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat shrimp dry, toss with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Slice 6 shallots thinly. Chop 1 medium tomato finely. Slit 4 green chillies lengthways. Measure all spices and coconut milk. Chop 2 tbsp fresh coriander.
Bloom
Heat 3 tbsp coconut oil in a heavy skillet over medium heat. Add 1 tsp mustard seeds, let pop 20 seconds. Add 0.5 tsp fenugreek seeds and 24 curry leaves, sizzle 10 seconds until fenugreek turns lightly golden, do not darken.
Saute
Add sliced shallots, cook 4–5 minutes on medium, stirring, until edges brown and crisp. Add 2 tbsp ginger-garlic paste and slit chillies, cook 1 minute until raw smell fades.
Build
Add chopped tomato, 2 tsp Kashmiri chilli powder, 1.5 tsp coriander, 0.5 tsp cumin, 0.5 tsp turmeric, 0.5 tsp salt. Cook 4 minutes on medium-low, mashing tomato, until oil beads at edges.
Simmer
Pour in 1 1/4 cups coconut milk, 1 tsp tamarind paste, 100ml hot water. Bring to gentle simmer on medium-low. Add shrimp in a single layer, simmer 3–4 minutes on low until shrimp curl tightly and reach 145°F, do not overcook.
Rest and plate
Remove from heat, rest 1 minute. Divide between two serving bowls, garnish each with 1 tbsp fresh coriander. Serve with appam, Kerala matta rice, or paratha, lime pickle, and roasted papad.
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