Priyu.com – Salsa..Samosa..& Smore

You haven’t tasted shrimp at its best till you have tasted this very authentic Kerala Shrimp Curry. This recipe is very close to my heart not only because it reminds me of my maternal roots in Kerala but also because it was passed on to me by a very dear friend’s grandma (we call her ammooma which means grandma is Malayalam). Ammooma was so pleased to watch me relish this shrimp curry (I cleaned every last bit of food off my plate, curry leaves and all!) that she couldn’t resist sharing this family secret with me. Do try and avoid using jumbo shrimp for this dish as they lack in flavor. Also, try to use a raw mango that is a pale green on the inside. For best results, enjoy this recipe with basmati rice and if you wanna make it truly authentic, use a fresh banana leaf for a plate!

What do you need:
1 1/2 Cups Coconut grated (thawed to room temp if using frozen)
1/2 Raw mango cut into strips
3-4 Green chillis slit into half
2 Medium tomatoes quartered
8-10 curry leaves
1/2 inch piece of peeled ginger
4 Pearl onions
2 1/2 teaspoons Chilli powder
1 teaspoon Turmeric
Salt to taste
20 – 25 Medium sized uncooked de-veined shrimp (thawed to room temp if using frozen)
11/2 Tablespoons Sunflower Oil

How to make:
• Grind the coconut, chilli powder, turmeric, 3-4 curry leaves, pearl onions and ginger into a fine paste.
• Heat a round bottom pan on medium heat.
• Pour the coconut mixture into the pan and mix well with the green chillies, raw mango and salt.
• Let this mixture cook for about 10 – 15 minutes stirring frequently.
• Add the quartered tomatoes and cook further till the tomatoes soften and disintegrate into the mixture.
• Add the shrimp, cover the pan and cook for 4-5 minutes. Stir once during this step.
• In a separate pan, heat the oil on medium high heat and add the curry leaves. Turn off the flame when the curry leaves crackle.
• Add the curry leaf flavored oil into the shrimp curry and mix well.
• Serve with hot basmati rice.