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Before you jump to Shrimp in coconut sauce (Kerala style yellow shrimp Curry) recipe, you may want to read this short interesting healthy tips about In This Article We’re Going To Be Looking At The Many Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to shrimp in coconut sauce (kerala style yellow shrimp curry) recipe. To make shrimp in coconut sauce (kerala style yellow shrimp curry) you need 17 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Shrimp in coconut sauce (Kerala style yellow shrimp Curry):
- Get 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
- You need 1 inch cut into pieces (Optional)
- Take 3 - 5 green chillies fresh slit (use 3 if you want mild, 5 if you want hot)
- Get 1/2 tsp red chilli powder (use 1/4 tsp if you want it really mild)
- Use 1/2 tsp turmeric powder
- Use 1 1/2 tsps salt
- Provide 2 - 3 small pieces of kodampuli (soaked in 1 tbsp hot water for about 10 minutes)
- Prepare 1/2 cup water
- You need 1 cup coconut freshly grated (or fresh frozen grated)
- Prepare 1 tbsp red onions chopped
- Prepare 1 cup water warm
- Take 1 tbsp coconut oil
- Get 1 tsp mustard seeds
- Use one sprig curry leaves fresh
- Provide 1 tbsp red onions finely minced
- Use 2 chillies medium-sized dried red (torn in half)
Instructions 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.
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