Kerala Prawn Curry with Coconut and Curry Leaves

A South Indian shrimp curry in a creamy coconut and tomato sauce, with mustard seeds, curry leaves and a delicate tamarind tang. Simple basmati rice is a perfect accompaniment.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 250 g raw peeled shrimp
• 1 pc onion
• 2 pc garlic cloves
• 1 tsp ginger, grated
• 1 pc green chili
• 150 g tomatoes
• 1 tbsp cooking oil
• 1 tsp mustard seeds
• 10 pc fresh curry leaves
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 0.5 tsp Kashmiri chili powder
• 1 tbsp tamarind paste
• 200 ml coconut milk
• 150 ml water
• salt
• 1 bunch fresh coriander
• 150 g basmati rice

Method

1. Cook the rice in plenty of salted water according to the package instructions, drain and keep warm.
2. Finely dice the onion, finely chop the garlic, slice the chili into thin rings, roughly dice the tomatoes and roughly chop the coriander.
3. Rinse the shrimp under cold water and pat dry.
4. Heat the oil in a large pan over medium heat and let the mustard seeds crackle until they pop. Fry the curry leaves briefly until they become crispy.
5. Add the onion and fry until golden brown, about 5 minutes. Add the garlic, ginger and chili and toast for one minute.
6. Stir in the turmeric, coriander and Kashmiri chili, toast briefly and add the tomatoes. Let reduce for about 5 minutes until the oil separates at the edges.
7. Stir in the tamarind paste, coconut milk and water, bring to a boil and simmer on low heat for 8 minutes. Season with salt.
8. Add the shrimp to the sauce and cook for 2 to 3 minutes until pink and just cooked through.
9. Serve the curry with the rice and sprinkle with coriander.