Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, shrimp in coconut sauce (kerala style yellow shrimp curry). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
A toothsome shrimp curry made with a spicy coconut sauce, straight from the land of coconuts and seafood, Kerala. One of my most favorite shrimp recipes is this delicious shrimp coconut curry or chemmeen curry as we call it. (PS: Though there might be slight differences in what are known as. This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in Onion - We want an onion that cooks down well like white or yellow.
Shrimp in coconut sauce (Kerala style yellow shrimp Curry) is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Shrimp in coconut sauce (Kerala style yellow shrimp Curry) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook shrimp in coconut sauce (kerala style yellow shrimp curry) using 17 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp in coconut sauce (Kerala style yellow shrimp Curry):
- Make ready 1/2 lb shrimp peeled fresh raw small or medium size (about 15-20 medium size)
- Prepare 1 cup plantain drumsticks raw (green) thinly sliced or
- Get 1 inch cut into pieces (Optional)
- Get 3 - 5 green chillies fresh slit (use 3 if you want mild, 5 if you want hot)
- Prepare 1/2 tsp red chilli powder (use 1/4 tsp if you want it really mild)
- Prepare 1/2 tsp turmeric powder
- Take 1 1/2 tsps salt
- Prepare 2 - 3 small pieces of kodampuli (soaked in 1 tbsp hot water for about 10 minutes)
- Prepare 1/2 cup water
- Prepare 1 cup coconut freshly grated (or fresh frozen grated)
- Get 1 tbsp red onions chopped
- Prepare 1 cup water warm
- Make ready 1 tbsp coconut oil
- Take 1 tsp mustard seeds
- Take one sprig curry leaves fresh
- Get 1 tbsp red onions finely minced
- Take 2 chillies medium-sized dried red (torn in half)
Coconut shrimp curry is one of those quick and easy weeknight dishes. This shrimp curry is convenient too, if you, like me, happen to keep a bag of shrimp in the freezer and a can of coconut milk in the pantry. This traditional shrimp or fish preparation is a window into the distinctive flavors of the region, known more for the aromatic nature of its spices than the Coconut forms an integral part of the cuisine and is used liberally in this dish as well. The resulting amalgamation of naturally sweet coconut milk and.
Steps to make Shrimp in coconut sauce (Kerala style yellow shrimp Curry):
- De-vein the shrimp and wash it nicely in cold water and place it in a nice medium size deep pot or vessel.
- To this pot, add the cut plantains or the drumstick pieces(if adding), green chillies, red chilli powder, turmeric, kodampuli (with the soaked water), salt and about 1/2 cup water.
- Keep this pot on the stove and once the water starts to boil, lower the heat to medium and cover the pan. Let it cook for about 5-7 minutes. Put the stove off and set aside.
- Now take the grated coconut - If you are using frozen grated coconut, thaw it first, either keeping it at room temperature for about an hour or by warming in a microwave oven for 30 seconds. Grind the coconut finely in a food processor or a blender with the 1 cup warm water along with the onions. The finer the texture of the ground coconut, the more delicious this curry will taste.
- Add the ground coconut paste to the cooked shrimp in the pot. Place on stove again and turn heat to low and allow the mixture inthe pot to simmer for about 2 minutes on medium flame. Do not let the coconut mixture boil. Then turn off the heat and keep aside.
- Lastly, take a small pan for doing the final tadka (oil garnish) and heat the coconut oil in it till you get the aroma. Then add the mustard seeds. When they start spluttering, add the red onions and as they begin t turn golden brown, add the curry leaves and the dried red chillies. Wait for 30 seconds and turn off the heat. Add this oil mixture on top of the shrimp and coconut curry.
- Serve with steamed parboiled rice and / brown rice.
On a Side Note: I always loved curry-coconut shrimp in restaurant eventhough nutrition-wise it's right up there with alredo sauce. So I could never bring myself to make this at home considering how terribly fattening it is. Just before serving, add the pineapple and shrimp and heat through. Serve with rice and garnish with chopped roasted peanuts, chopped cilantro and lemon wedges. Combining sautéed shrimp with GOYA® Coconut Milk and GOYA® Tomato Sauce creates a savory stew that accompanies rice perfectly.
So that’s going to wrap it up for this special food shrimp in coconut sauce (kerala style yellow shrimp curry) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
