Recipe of Ultimate Shrimp in coconut sauce (Kerala style yellow shrimp Curry)

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The ingredients needed to make Shrimp in coconut sauce (Kerala style yellow shrimp Curry):

1. Make ready 1/2 lb shrimp peeled  fresh raw small or medium size (about 15-20 medium size)
2. Make ready 1 cup plantain drumsticks raw (green) thinly sliced or
3. Make ready 1 inch cut into pieces (Optional)
4. Take 3 - 5 green chillies fresh   slit (use 3 if you want mild, 5 if you want hot)
5. Prepare 1/2 tsp red chilli powder (use 1/4 tsp if you want it really mild)
6. Prepare 1/2 tsp turmeric powder
7. Take 1   1/2 tsps salt
8. Get 2 - 3 small pieces of  kodampuli   (soaked in  1 tbsp hot water for about 10 minutes)
9. Take 1/2 cup water
10. Prepare 1 cup coconut freshly grated (or fresh frozen grated)
11. Prepare 1 tbsp red onions chopped
12. Make ready 1 cup water warm
13. Take 1 tbsp coconut oil
14. Take 1 tsp mustard seeds
15. Take one sprig curry leaves fresh
16. Get 1 tbsp red onions finely minced
17. Prepare 2 chillies medium-sized dried red (torn in half)

Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Naadan Chemmeen Curry: Kerala style Prawns curry in coconut sauce. I am a big fan of shrimp and it's my most favorite seafood item. So I do eat shrimp in any form, let it be in pasta, gumbo , dry fry or masala.

Steps to make Shrimp in coconut sauce (Kerala style yellow shrimp Curry):

1. De-vein the shrimp and wash it nicely in cold water and place it in a  nice medium size deep pot or vessel.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve with steamed parboiled rice and / brown rice.

I am a big fan of shrimp and it's my most favorite seafood item. So I do eat shrimp in any form, let it be in pasta, gumbo , dry fry or masala. The only condition is that it should be well cooked!! Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

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