Kerala-Style Shrimp Curry Recipe

Name: Kerala-Style Shrimp Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 thumb-sized pieces kodampuli; 1/2 cup boiling water; 1 large onion, peeled and roughly chopped; 3-inch generous knob of ginger, peeled roughly chopped; 6 cloves garlic, peeled; 1 Thai green chile, stem removed; 1 tablespoon hot red chile (such as; ), ground; 1 teaspoon sweet paprika; 4 tablespoons oil, divided (preferably coconut oil, though vegetable or olive would do fine); 2 teaspoons brown mustard seed; 8 curry leaves; 1/2 teaspoon asafoetida; 14 ounces thick coconut milk or coconut cream (see note); 1 pound cleaned, shelled shrimp; 1 tablespoon raw sugar, or to taste; Lime and cilantro for garnish

Servings: persons

3 thumb-sized pieces kodampuli
1/2 cup boiling water
1 large onion, peeled and roughly chopped
3-inch generous knob of ginger, peeled roughly chopped
6 cloves garlic, peeled
1 Thai green chile, stem removed
1 tablespoon hot red chile (such as
), ground
1 teaspoon sweet paprika
4 tablespoons oil, divided (preferably coconut oil, though vegetable or olive would do fine)
2 teaspoons brown mustard seed
8 curry leaves
1/2 teaspoon asafoetida
14 ounces thick coconut milk or coconut cream (see note)
1 pound cleaned, shelled shrimp
1 tablespoon raw sugar, or to taste
Lime and cilantro for garnish

1
Briefly rinse kodampuli to remove any dust, then soak in boiling water in a small bowl before proceeding to prep remaining ingredients.
2
Combine onion, ginger, garlic, green chile, both red chiles, and 1 tablespoon coconut oil in food processor. Process until they combine into a smooth paste.
3
Heat remaining oil in a large saute pan over high heat. When oil shimmers, add mustard seeds, curry leaves, and asafoetida. Stir to coat with oil and fry until mustard seeds pop about 30 seconds, then add onion paste. Stir to coat with oil and fry until paste browns slightly and becomes dry, about 10 minutes.
4
Add coconut milk, kodampuli, and its soaking liquid, and bring pan to a simmer. Simmer for 5 minutes to give flavors time to meld. Turn off heat and add shrimp, stirring to coat them in the sauce. Let shrimp cook until almost (but not fully) done, 1-2 minutes. Add salt and sugar to taste, then serve immediately with rice, passing lime wedges and cilantro at the table.

949

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 thumb-sized pieces kodampuli, 1/2 cup boiling water, 1 large onion, peeled and roughly chopped, 3-inch generous knob of ginger, peeled roughly chopped, and more.

Yes, Kerala-Style Shrimp Curry Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!