Schrimp Curry with Roasted Coconut Paste
This tasty curry is typical from the region of Kerala, but its taste, an amalgamation schrimp, tamarind and fried coconut can be served as a side dish to rice preparations or various breads.
Schelled and cleaned shrimps 250 grams
Grated coconut 1 cup
Onion (Better shallots) chopped 1/2 cup
Ginger chopped 2 teaspoon.
Garlic chopped 4 cloves
Curry leaves 1 sprig
Dried red chillies 5 nos
Coriander powder 2 teaspoon
Turmeric powder 1/4 teaspoon
Tomato 1 nos
Tamarind paste 1 tablespoon
Coconut oil 2 tablespoon
Mustard seeds 1/2 teaspoon
Dried chillies broken 2 nos.
Salt to taste.
Clean and wash the shrimps and keep aside.
Heat 1 tablespoon oil in a pan and fry/ saute the chopped shallots, grated coconut, chopped ginger, chopped garlic, curry leaves and dried red chillies till golden brown. Stir the ingredients well continuously while frying them.
When golden brown add the coriander powder and turmeric powder and mix well.
Remove from the heat and allow to cool.
When cool, grind it in a mixer grinder till it turns into a fine paste. You can add a little water during the grinding process.
Mix the tamarind paste in 2 cups of water and heat it in a deep pan. Add salt, chopped tomato, turmeric powder and the cleaned shrimps and cook for 10 minutes.
Now add the ground paste to the shrimps, mix well, allow to boil and remove from heat.
For seasoning heat 1 tablespoon coconut oil in a pan, add the mustard seeds and broken red chillies and allow to splutter. Pour over the shrimp curry.