Kerala shrimp curry

Main Dish
4 servings
20 min
15 min
Very Easy
A flavored curry dishes, it'll be a success during your dinner with your guests.


Number of serving: 4
Raw shrimp- 2 lb with outer shell removed

Shallots(small onions)- 15-20 sliced

Ripe tomatoes- 2 chopped

Fresh ginger minced- 1.5 teaspoon

Fresh garlic minced - 1 teaspoon

Chilly powder- 3/4 teaspoon (adjust according to your taste buds)

Turmeric powder- 1/2 teaspoon

Coriander powder - 1 teaspoon

Fenugreek powder - 1/2 teaspoon

Chicken masala/Garam masala - 1 teaspoon

Freshly grated coconut - 1/2 cup

Tamarind paste - 3/4 teaspoon dissloved in water

Salt to taste

1 teaspoon mustard seeds

2 sprigs curry leaves

3 green chillies slit

Coconut oil for cooking

For marinating shrimp:

3/4 teaspoon turmeric powder

3/4 teaspoon chicken masala/garam masala

1/2 teaspoon ground pepper



  • Clean and drain shrimp well and marinate with ingredients mentioned under marinade. Keep for 3 hours in the refrigerator.
  • Grind grated coconut to a smooth paste adding enough water. Keep aside. In a pan heat 2 teaspoon coconut oil and splutter mustard seeds.
  • Add curry leaves and saute till it turns crisp and you get the aroma. Add minced ginger, garlic and saute till raw smell goes.
  • Add sliced shallots along with green chillies and saute till shallots turn brown. Add chopped tomatoes and cook till it turns mushy.
  • Add chilly powder, turmeric powder, coriander powder, masala, salt and saute till the raw smell of masalas go. Add tamarind paste dissolved in water, ground coconut and enough water to cook shrimp.
  • Bring to a boil. Add marinated shrimp, reduce heat to low and cook with a closed lid until shrimp is cooked well.
  • Add fenugreek powder and mix well. Add freshly torn curry leaves, 1 tsp coconut oil, mix well and remove from heat.


Kerala Shrimp Curry, photo 1
Kerala Shrimp Curry, photo 2
Kerala Shrimp Curry, photo 3
Kerala Shrimp Curry, photo 4


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