Monday, December 19, 2011

Shrimp/Chemmeen Curry with Coconut Milk

I have been making this Shrimp curry from some long time. This Shrimp/Chemmeen  curry evolved out of my normal Shrimp Masala recipe. One time by mistake I added more chilly powder to the shrimp masala and to reduce the spice level I added coconut milk and made shrimp curry instead. That Shrimp curry was so different and unique in taste that I started making this more often with lot of variations. I made this for kids Birthday Party and everyone enjoyed it as well :) My friends had been requesting to post this recipe from then. So sharing this Shrimp Curry made with Coconut Milk to all my wonderful readers and friends. Try this and I'm sure you will make this more often too. Enjoy!!!!!!

  1. Shrimp/Chemmeen - 1 lb(approx, or as needed)
  2. Onion Finely Sliced - 2 
  3. Tomato Finely sliced - 1
  4. Ginger, Garlic Finely chopped or crushed in Mortar - 2tbsp(I never use store bought one, I prefer crushed ginger-garlic) 
  5. Green Chilly -2 split into halves
  6. Curry leaves a sprig or more
  7. Turmeric powder - 1 tsp
  8. Chilly powder - 2 tsp
  9. Pepper powder - 1tsp
  10. Garam masala - 1tsp(Optional)
  11. Coconut oil or any Oil - 3tbsp
  12. Thin Coconut milk - 1 cup
  13. Thick coconut milk - 1/2 cup
  14. Water -1/2 cup(more or less maybe require as per your gravy requirement)
  15. Salt to taste
  16. Finely chopped coriander leaves - 2 tbsp

Preparation Method:-
  • Wash and clean the Shrimp, marinate it with turmeric powder, 1 tsp chilly powder, pepper powder, salt and set aside for an hour.
  • Heat oil in a pan, add crushed ginger-garlic, curry leaves and saute for a minute. Add Onion,salt and saute for a while till they turn translucent. 
  • Add tomato, few chopped coriander leaves and saute well till they become soft. Add the remaining 1tsp chilly powder, garam masala and saute well till they mix well with onion-tomato mix. 
  • Now add the Shrimp and saute well for a minute, cover and cook till shrimp turns pink color(for about five minutes, do not overcook, shrimp becomes rubbery) 
  • Add the thin coconut milk and mix well(add 1/2 cup or more water as per gravy requirement). Simmer the stove to medium and let the gravy boil for few mins(three-five mins).  
  • Add the thick coconut milk and mix well. When they reach the boiling point - ie when you see the bubbles forming from the edges switch off the flame. 
  • Add more curry leaves and chopped coriander leaves. Serve with steamed rice or any rice of your choice...

1) Using Garam Masala is optional but gives great aroma n taste to the curry.
2) You can add tamarind paste/tamarind water as well to get a slight tangy taste.
3) You can crackle mustard seeds and at the start of the cooking process if desired.
4) I used canned coconut milk for cooking. Thin coconut milk was made by diluting half cup coconut milk with half cup water.

Sending this to Christmas Delicacy Event hosted by Julie @ Erivum Puliyum


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