Shrimp Recipe- Kerala Style Shrimp Curry with Coconut & Spices

Last Updated on 4 months by Neha Deshmukh

Kerala Style Shrimp Curry with Coconut & Spices

Hey everyone! If you’re anything like me, you absolutely love a good curry. And this Kerala-style shrimp curry? It’s a special one. I first made this when I was trying to recreate a dish I had on a trip to Kerala, and honestly, it’s become a family favorite. The fragrant spices, the creamy coconut, and the perfectly cooked shrimp… it’s just pure comfort food. Let’s get cooking!

Why You’ll Love This Recipe

This shrimp curry isn’t just delicious; it’s a little slice of Kerala in your kitchen. It’s bursting with flavor from the traditional spice blend, and the coconut milk makes it wonderfully rich and creamy. Plus, it comes together surprisingly quickly – perfect for a weeknight meal when you’re craving something a bit special. It’s a dish that feels both comforting and exotic, and I think you’ll fall in love with it just like I did.

Ingredients

Here’s what you’ll need to make this amazing Kerala shrimp curry:

• 2 lbs Gulf Coast Shrimp (about 900g)
• 2 tsp Coconut Oil
• 3-4 Cloves
• 1 inch piece Cinnamon
• 2 Green cardamom pods
• 1 tsp Mustard seeds
• 0.25 tsp Fenugreek Seeds
• 1 tsp Fennel Seeds
• 4 Dried Red Chillies
• 1 sprig Curry leaves
• 0.25 cup Dried Coconut Slices (about 30g)
• 1 cup Pearl Onions (about 150g)
• 1 tsp Crushed Garlic
• 0.5 tsp Grated Ginger
• 2 Green Chillies
• 2 Tomatoes
• 1 tsp Fish Masala
• Chopped Cilantro, for garnish
• Salt, to taste
• 1 tsp Chilli powder
• 1 tsp Coriander powder
• 0.5 tsp Turmeric powder
• 1 tsp Black pepper
• 1 tbsp Vinegar
• 1 tbsp Water

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best flavor:

• Gulf Coast Shrimp: I prefer Gulf Coast shrimp for their sweetness and firm texture, but you can use any shrimp you like. Just make sure they’re peeled and deveined.
• Coconut Oil: Don’t skimp on the coconut oil! It really adds to the authentic Kerala flavor.
• Fenugreek Seeds: These little seeds pack a punch! They have a slightly bitter, maple-like flavor that’s essential in South Indian cooking. A little goes a long way.
• Dried Coconut Slices: These add a lovely texture and subtle sweetness. Toasting them lightly before adding them to the curry deepens their flavor.
• Fish Masala: This is where things get interesting! Fish masala blends vary a lot by region and even by family. You can find pre-made blends at Indian grocery stores, or make your own. Some blends are spicier than others, so adjust accordingly. I usually use a blend from the Malabar coast for this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a large pan or pot over medium heat. Add the cloves, cinnamon, and cardamom pods. Sauté for a minute or two, until fragrant – you’ll know it when you smell it!
2. Add the mustard seeds and let them splutter (they’ll pop!). Then, mix in the fenugreek seeds, fennel seeds, dried red chillies, curry leaves, and dried coconut slices. Cook for another couple of minutes, until the coconut turns a beautiful golden brown.
3. Now, add the pearl onions, crushed garlic, grated ginger, and green chillies. Sauté until the onions soften and become translucent.
4. Stir in the chopped tomatoes, salt, chilli powder, coriander powder, turmeric powder, black pepper, vinegar, and water. Cook until the tomatoes soften and break down, and the oil starts to separate from the masala – this is a good sign!
5. Add the shrimp and mix well, ensuring they’re coated in the masala. Cover the pan and cook on medium-low heat for about 5-7 minutes, or until the shrimp are pink and tender. Don’t overcook them, or they’ll become rubbery!
6. Finally, sprinkle with fish masala and garnish generously with chopped cilantro. Serve hot with rice and enjoy!

Expert Tips

• Don’t be afraid to adjust the spice levels to your liking. Add more or fewer chillies, or use a milder or hotter fish masala.
• If the curry becomes too thick, add a splash of water.
• For a richer flavor, use full-fat coconut milk.
• Make sure your pan is hot before adding the mustard seeds – this is what makes them splutter.

Variations

This recipe is pretty versatile! Here are a few ideas to customize it:

• Vegan: Swap the shrimp for jackfruit or mushrooms. Jackfruit works particularly well, as it has a similar texture.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check the ingredients in your fish masala blend.
• Spice Level: My family loves it medium-hot, but you can easily adjust the heat. For mild, reduce the number of chillies. For hot, add a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala. It’s a celebratory dish meant to be shared with loved ones.

Serving Suggestions

This Kerala shrimp curry is best served hot with steamed rice. A side of papadums (Indian crispy wafers) and a cooling raita (yogurt dip) would also be delicious.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What type of shrimp is best for this Kerala curry?

Gulf Coast shrimp are my go-to, but any shrimp will work! Just make sure they’re peeled and deveined.

2. Can I use fresh curry leaves, and if so, how much?

Absolutely! Fresh curry leaves are even more fragrant. Use about 1/2 cup of fresh leaves in place of the dried sprig.

3. What is the purpose of adding vinegar to the curry?

The vinegar helps to balance the flavors and tenderize the shrimp. It also adds a subtle tanginess.

4. Can this curry be made ahead of time?

Yes, you can make the masala base ahead of time and store it in the refrigerator for up to 2 days. Just add the shrimp when you’re ready to serve.

5. What is Fish Masala, and where can I find it?

Fish masala is a spice blend used to flavor seafood dishes. You can find it at most Indian grocery stores, or online.

6. How can I adjust the heat level of this curry?

Reduce the number of dried red chillies or use a milder fish masala for a milder curry. Add a pinch of cayenne pepper for a spicier kick!