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Crevettes au curry coco - En-tete

Coconut Shrimp Curry

This Kerala-style Indian curry pairs tender shrimp with coconut milk, tomatoes, and warm spices in a rich, silky sauce.
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4.97/5 (30)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main course
Cuisine: Indian
Servings: 4 servings
Author: Marc Winer

Ingredients

  • 750 g shrimp peeled and deveined
  • 10 shallots finely chopped
  • 5 green chilies slit
  • 2 tomatoes chopped
  • 4 pieces of kudampuli (Malabar tamarind), or 1 tablespoon tamarind paste
  • 1 large piece of ginger (about 30 g), thinly sliced
  • 2 sprigs of curry leaves
  • 480 ml thin coconut milk or coconut milk diluted with a little water
  • 240 ml thick coconut milk or coconut cream
  • 0.5 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons chili powder
  • 0.25 teaspoon fenugreek seeds
  • 0.5 teaspoon black mustard seeds
  • 3 tablespoons coconut oil
  • Salt to taste

Procédé

Préparation

  • Clean and devein the shrimp.
    750 g shrimp
    Crevettes au curry coco - Nettoyer et déveiner les crevettes.
  • Soak the kudampuli in a little water.
    4 pieces of kudampuli
  • Heat the coconut oil in a pot.
    3 tablespoons coconut oil
  • Add the fenugreek and mustard seeds and let them splutter.
    0.25 teaspoon fenugreek seeds, 0.5 teaspoon black mustard seeds
    Crevettes au curry coco - Ajouter les graines de fenugrec et de moutarde et les laisser crépiter.
  • Add the shallots and sauté.
    10 shallots
    Crevettes au curry coco - Ajouter les échalotes et les faire revenir.
  • Add the curry leaves, ginger, green chilies and tomatoes.
    2 sprigs of curry leaves, 1 large piece of ginger, 5 green chilies, 2 tomatoes
    Crevettes au curry coco - Ajouter les feuilles de curry, le gingembre, les piments verts et les tomates.
  • Continue cooking until the tomatoes soften.
  • Add the ground turmeric, coriander and chili powder, then stir.
    0.5 teaspoon ground turmeric, 2 teaspoons ground coriander, 2 teaspoons chili powder
    Crevettes au curry coco - Ajouter le curcuma, la coriandre et le piment en poudre, puis mélanger.
  • Add the soaked kudampuli along with its soaking water.
    Crevettes au curry coco - Ajouter le kudampuli trempé avec son eau.
  • Pour in the thin coconut milk and stir.
    480 ml thin coconut milk
    Crevettes au curry coco - Verser le lait de coco léger et mélanger.
  • Cover and bring to a full boil.
    Crevettes au curry coco - Couvrir et laisser bien bouillir.
  • Add the shrimp and stir.
    Salt
    Crevettes au curry coco - Ajouter les crevettes et mélanger.
  • Cook for 3 minutes.
  • Pour in the thick coconut milk and stir.
    240 ml thick coconut milk
    Crevettes au curry coco - Verser le lait de coco épais et mélanger.
  • Remove from the heat as soon as it comes to a boil.
  • Add a drizzle of coconut oil, cover and let rest briefly.
  • Serve hot with rice.
    Crevettes au curry coco - Servir chaud, avec du riz.

Notes

This dish is a chemmeen curry from Kerala, on the Malabar Coast in southern India. Its two defining ingredients are coconut milk, added in two stages (thin first, thick at the end), and kudampuli, the Malabar tamarind that lends a smoky tang.
Kudampuli can be hard to find in France. Substitute a tablespoon of tamarind paste, or, failing that, a splash of lime juice added at the end of cooking; the flavor will be brighter and less smoky.
The first pressing yields thick, creamy coconut milk, while the second yields a thinner milk. With canned coconut milk, use the liquid portion as thin milk and the cream on top as thick milk, or dilute some coconut milk with water.
The shrimp cook in just 3 minutes: any longer and they become tough. Add them only after the coconut milk sauce has come to a boil.
Did you make this recipe?Tag @marcwiner on Instagram!