Velvety coconut milk and succulent seafood, the signature elements of Malabar cuisine, combined in a mouthwatering curry.
½ teaspoon turmeric
20 raw jumbo shrimp, shelled and black veins removed
½ teaspoon salt
¼ cup peanut oil
2 inch piece gingerroot, peeled and grated
8 shallots, chopped
6 garlic clove, chopped
2 green chilies, chopped
2 tomatoes, chopped
A pinch chili powder
1 ½ cups coconut milk
8 curry leaves
½ teaspoons brown mustard seeds
Sprinkle the turmeric and salt over the shrimp and set aside.
Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the ginger, shallots, garlic, and green chilis and fry, stirring occasionally 6 to 8 minutes until the shallots are golden brown. Bring ½ cup water to boil.
Add the tomatoes and chili powder, if using and fry 2 minutes longer, then add the shrimp and continue stirring 2 minutes.
Pour the coconut milk into the pan with the boiling water and simmer 2 minutes or just until the shrimp turn opaque
Heat the rest of the 1 teaspoon oil in a small skillet over medium heat. Add the curry leaves and mustard seeds and fry 30 seconds, or until the seeds boil. Don’t burn. Stir into the shrimp curry.
Cuisine Writer
