Kerala Red Shrimp Curry - Sunil Nambiar

Recipe by Sunil Nambiar












Ingredients:
1/2 kg shrimp 
3 tbsp coconut oil
1/2 onion (chopped) 
2 small green chilis
1" ginger (finely sliced)
6 cloves garlic (sliced)
3 or 4 kokum/sola/kudam puli (shredded and soaked in 1/2 cup water)
3-4 tbsp Kashmiri chili powder (use only Kashmiri chili powder and 3 tbsp if your spice tolerance is low)
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp pepper powder
1 1/4 cup water
2 sprigs curry leaves
1 1/2 tsp salt
4 tbsp coconut milk powder


Steps:

  1. Slice onions, green chilies, ginger and garlic. Keep aside. 

  2. Soak kokum in water and keep aside. 

  3. Dissolve 4 tbsp coconut milk powder in 1 1/2 cup warm water. Keep aside. 

  4. In a non stick vessel, heat coconut oil.
  5. Add the mustard seeds.
  6. When it splutters, add the onions, ginger, garlic, green chilis and curry leaves. Saute till it gets a little brown. 
  7. Turn the flame to low. Add Kashmiri chili powder (reduce by 1 tbsp if your spice tolerance is lower)
  8. Add the turmeric & pepper powder. Mix well till the raw smell goes and the chili powder is lightly roasted. 
  9. Add the soaked kokum along with the water.
  10. Add the coconut milk. Turn the flame to high, add salt and mix well. Bring the curry to a boil. 
  11. Carefully add the shrimp (or fish).
  12. Optional: Add a few raw curry leaves, 1/2 tsp pepper powder for added flavor.
  13. Cook covered for 10-15 minutes, stirring occasionally taking care not to break the shrimp/fish. 
  14. Lastly, drizzle in some coconut oil. Switch off the flame and allow to cool slightly till the gravy thickens. 
  15. ENJOY!

Notes: