Prawn curry with coconut Kerala style

Shrimp curry with coconut is a traditional dish from the coast of India, especially of Kerala,a region famous for its exquisite cuisine based on coconut and fresh seafood. This curry combines the creaminess of coconut milk 🥥 with aromatic spices and the unmistakable touch of curry leaves, creating a deep and comforting flavor. It is a simple yet nuanced recipe, ideal for those who want to enjoy authentic South Indian cuisine.

Ingredients and recommendations for my coconut shrimp curry recipe

• Shrimp: You can use fresh or frozen, but be sure to clean them well before cooking.
• Coconut milk: You can use canned coconut milk or coconut milk powder. It adds creaminess and a sweet touch characteristic of Kerala cuisine.
• Vegetable oil: Coconut oil is usually used to enhance the flavors, but you can mix one part coconut oil with one part of another neutral vegetable oil.
• Curry leaves: An essential ingredient in South Indian cuisine, they bring an unmistakable citrus aroma.
• Garlic: You can use fresh garlic or garlic paste (I always recommend fresh garlic).
• Onions: Use finely chopped soft onions to give body to the sauce.
• Green chili: The spiciness is natural and fresh, but be careful with the quantity!
• Mustard seeds: Roast them to release their aroma and enhance the flavor of the dish.
• Cumin:: I like to use it in seed form, toast it in a frying pan to enhance its flavor and then grind it in a mortar and pestle.
• Turmeric: Be careful not to overdo it with the quantity as it gives an earthy touch.
• Chili powder: Adjust the amount according to your tolerance to spiciness (this ingredient can be removed).
• Salt:: I always use Himalayan salt.
• Fresh cilantro: Use only the leaves, it brings freshness and aroma.

Coconut Shrimp Curry Recipe

Ingredients

• 600grs shrimp
• 300ml coconut milk
• 4 tablespoon vegetable oil
• 2 tablespoon coconut oil
• 5 curry leaves
• 4 cloves of garlic
• 4 onions
• 3 ripe tomatoes
• 1 green chili
• 1 teaspoon mustard seeds
• 2 tablespoons cumin
• 1 tablespoon turmeric
• 1 teaspoon chili
• 1 tablespoon chopped fresh cilantro

Instructions

1. Wash and peel the shrimp. Finely chop the onions, garlic, green chili and tomatoes. Set aside.
2. In a large skillet, heat the vegetable oil over medium heat. Add the mustard seeds and wait until they begin to sizzle. Then add the curry leaves and let them release their aroma.
3. Add the chopped garlic and onion. Sauté until golden brown.
4. Add the chopped tomatoes and cook until they break down and form a sauce. Then, add the turmeric, cumin and chili powder. Mix well and cook for 2-3 minutes to allow the spices to release their aroma.
5. Add the shrimp to the sauce and once browned, add the coconut milk. Cook over low heat for 3-5 minutes, until the shrimp change color and are well cooked.
6. Turn off the heat, let stand for 5-6 min and sprinkle with chopped fresh coriander. Serve hot with basmati rice or naan bread.

What can I take the coconut shrimp curry with?

This shrimp curry with coconut is perfect to be served with basmati rice , naan bread...The spices help to balance the intensity of the spices and to better enjoy the creaminess of the coconut milk. You can also serve it with chapati or even with a little dosaif you want to give it a more authentic South Indian touch. And if you find the spiciness intense, there is nothing better than a lassi or a glass of chaas masala well chilled to refresh the palate.

Frequently Asked Questions

Can I use another type of seafood instead of shrimp?

Yes, you can substitute the shrimp with prawns, squid or even white fish pieces. Just adjust the cooking time to avoid overcooking.

Can I make this curry without coconut milk?

The coconut milk gives it a creamy texture and authentic flavor...that's the magic of this recipe. But if you can't consume coconut milk 🥥, you can try unsweetened almond milk or plain yogurt for a lighter alternative. But the result won't be like with coconut milk...it's a delicious recipe 😊.

How can I make curry less spicy?

If you prefer a milder curry, reduce the amount of chili powder and green chili or remove them altogether. You can also add more coconut milk to soften if you've gone overboard with the spiciness.

Can this curry be prepared in advance?

Yes, in fact, coconut shrimp curry tastes better after resting for a few hours, as the flavors integrate better. Just reheat over low heat and remember to add the fresh cilantro before serving.

How long can I keep curry in the refrigerator?

You can store it in an airtight container in the refrigerator 2-3 days. If you need to keep it longer, you can freeze it.

What type of rice is best to accompany it?

The basmati rice is the best option for its light texture and aroma. You can also try jasmine rice or brown rice if you prefer a healthier option.

Have you prepared this recipe for shrimp curry with coconut? You can leave me a comment, share the recipe or if you want you can upload a photo to Instagram with the hashtag #cocinandoconmiviajealaindia. I will love to see your shrimp curry with coconut!