Go Back
–+ servings
Crevettes au curry coco - En-tete

Coconut Shrimp Curry

Print Recipe Pin the recipe
4.91/5 (10)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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.
    Crevettes au curry coco - Nettoyer et déveiner les crevettes.
  • Soak the kudampuli in a little water.
  • Heat the coconut oil in a pot.
  • Add the fenugreek and mustard seeds and let them splutter.
    Crevettes au curry coco - Ajouter les graines de fenugrec et de moutarde et les laisser crépiter.
  • Add the shallots and sauté.
    Crevettes au curry coco - Ajouter les échalotes et les faire revenir.
  • Add the curry leaves, ginger, green chilies and 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.
    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.
    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.
    Crevettes au curry coco - Ajouter les crevettes et mélanger.
  • Cook for 3 minutes.
  • Pour in the thick coconut milk and stir.
    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!