Kerala Shrimp Curry with Coconut Milk

Name: Kerala Shrimp Curry with Coconut Milk
Prep time: 16 min
Cook time: 28 min
Total time: 44 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1½ lb (680 g) large shrimp (21–25 count), peeled and deveined, tails removed, patted dry; 1¼ tsp (7 g) kosher salt, divided: ¼ tsp for the shrimp, 1 tsp for the sauce; ¾ tsp (2 g) ground turmeric, divided: ¼ tsp for the shrimp, ½ tsp for the sauce; 5 pieces (8 g) dried kokum (cocum) rinds, rinsed and soaked in the hot water for 15 minutes; ½ cup (120 ml) hot water, just boiled, for soaking the kokum; 3 tbsp (44 ml) virgin coconut oil; 1 tsp (5 g) black mustard seeds; ¼ tsp (1 g) fenugreek seeds (optional); 20 leaves (3 g) fresh curry leaves, stripped from the stems (about 2 sprigs); 1 cup (150 g) shallots, thinly sliced (about 6 shallots); 1 tbsp (10 g) fresh ginger, peeled and finely minced; 4 cloves (12 g) garlic cloves, finely minced; 2 whole (14 g) green chilies (serrano or Indian green chili), slit lengthwise, seeds left in for more heat; 1½ tsp (4 g) Kashmiri chili powder; 2 tsp (4 g) ground coriander; ½ tsp (1 g) black pepper, freshly ground; 1 medium (150 g) ripe tomato, finely chopped; 13½ oz can (400 ml) full-fat coconut milk, shaken well; ½ cup (120 ml) water, room temperature

From the MyKitchenBank Kitchen

A coastal Kerala-style curry of juicy shrimp in a silky coconut milk sauce, built on coconut oil, popping mustard seeds, fresh curry leaves and tangy kokum. Ready in about an hour and best spooned over steamed rice.

Prep: 16 min
Cook: 28 min
Wait: 20 min
Total: 1 hr 4 min
Makes: About 4 cups curry (4 servings)

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Ingredients

4 servings

For the shrimp
1½ lb (680 g) large shrimp (21–25 count), peeled and deveined, tails removed, patted dry
1¼ tsp (7 g) kosher salt, divided: ¼ tsp for the shrimp, 1 tsp for the sauce
¾ tsp (2 g) ground turmeric, divided: ¼ tsp for the shrimp, ½ tsp for the sauce
For the curry base
5 pieces (8 g) dried kokum (cocum) rinds, rinsed and soaked in the hot water for 15 minutes
½ cup (120 ml) hot water, just boiled, for soaking the kokum
3 tbsp (44 ml) virgin coconut oil
1 tsp (5 g) black mustard seeds
¼ tsp (1 g) fenugreek seeds (optional)
20 leaves (3 g) fresh curry leaves, stripped from the stems (about 2 sprigs)
1 cup (150 g) shallots, thinly sliced (about 6 shallots)
1 tbsp (10 g) fresh ginger, peeled and finely minced
4 cloves (12 g) garlic cloves, finely minced
2 whole (14 g) green chilies (serrano or Indian green chili), slit lengthwise, seeds left in for more heat
1½ tsp (4 g) Kashmiri chili powder
2 tsp (4 g) ground coriander
½ tsp (1 g) black pepper, freshly ground
1 medium (150 g) ripe tomato, finely chopped
13½ oz can (400 ml) full-fat coconut milk, shaken well
½ cup (120 ml) water, room temperature

Equipment (5)

12-inch (30 cm) deep skillet or sauté pan with a lid
Small heatproof bowl (for soaking kokum)
Medium bowl (for the shrimp)
Wooden spoon
Instant-read thermometer

Steps

Before you start

Start the kokum soak first. It needs 15 minutes, and you can prep everything else while it soaks.
Thaw frozen shrimp fully in the fridge or in a bowl of cold water for 15 minutes, then pat them very dry.
Shake the can of coconut milk well before opening. Measure out all spices and have everything within reach, because the tempering step takes only about 2 minutes.
Serve with steamed basmati or red parboiled rice, so cook the rice while the curry simmers.

1
Soak kokum, season shrimp
- Rinse the kokum under cold water, then put it in a small heatproof bowl and cover with the ½ cup (120 ml) just-boiled hot water.
- Leave it to soak for 15 minutes.
- While it soaks, put the dried shrimp in a medium bowl and toss with ¼ tsp of the salt and ¼ tsp of the turmeric.
- Refrigerate the shrimp until step 8.
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Ready when: Kokum rinds are soft and flexible and the water has turned a deep reddish-purple
Tip: Do not marinate the shrimp longer than 30 minutes with salt, or the texture turns firm.
2
Prep the aromatics
- Slice the shallots thinly, mince the ginger and garlic, slit the green chilies lengthwise, strip the curry leaves from their stems and chop the tomato.
- Measure the chili powder, coriander, remaining ½ tsp turmeric and the pepper into one small bowl so they can go into the pan together.
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Ready when: Everything is prepped and within reach of the stove
Tip: Ground spices burn fast, so having them premeasured prevents bitterness.
3
Temper the seeds
- Heat the coconut oil in a 12-inch (30 cm) deep skillet over medium-high heat for about 1 minute until it shimmers.
- Add the mustard seeds and fenugreek seeds (if using) and cover the pan with the lid slightly ajar.
- Cook for 30 to 45 seconds.
- Add the curry leaves, standing back because they will spatter, and cook for 15 seconds.
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Ready when: Mustard seeds pop and turn gray, and the curry leaves turn crisp and glossy and smell nutty
Tip: If the seeds do not pop, the oil is not hot enough. If they smell acrid, they have burned; start over.
4
Soften the shallots
- Reduce the heat to medium.
- Add the sliced shallots and a pinch of the sauce salt (from the remaining 1 tsp).
- Cook, stirring often, for 6 to 7 minutes.
- Add the ginger, garlic and green chilies and cook for 1 minute more.
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Ready when: Shallots are soft, translucent and light golden at the edges, and the raw garlic smell is gone
Tip: If the shallots start to brown dark, add a splash of water and lower the heat.
5
Cook the spices and tomato
- Add the premeasured chili powder, coriander, turmeric and pepper.
- Stir for 20 seconds, then add the chopped tomato and the rest of the 1 tsp salt.
- Cook, stirring and pressing the tomato against the pan, for 4 to 5 minutes.
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Ready when: The tomato has broken down into a thick paste and the oil begins to separate at the edges
Tip: Splash in 1 to 2 tbsp water if the spices stick to the pan.
6
Simmer with kokum
- Pour in the kokum along with its soaking liquid, plus the ½ cup (120 ml) water.
- Bring to a simmer, then cover and cook for 7 minutes to blend the flavors.
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Ready when: The sauce is deep red, smells pleasantly tangy and has reduced slightly
7
Add the coconut milk
- Stir the can of coconut milk until smooth and pour it in.
- Stir well and bring to a gentle simmer over medium-low heat, about 2 minutes.
- Do not let it boil hard, as the coconut milk can split.
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Ready when: Tiny bubbles break at the surface and the sauce is evenly creamy and pale orange
Tip: Taste the sauce now and add a pinch of salt if needed before adding the shrimp.
8
Poach the shrimp
- Drain any liquid from the shrimp and add them to the simmering sauce in a single layer.
- Cook, stirring once or twice, for 4 to 5 minutes.
- Check one shrimp with a thermometer: it should read 145°F (63°C).
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Ready when: Shrimp are pink and opaque and curl into a loose C shape; a tight O means overcooked
Tip: Shrimp keep cooking in the hot sauce, so pull the pan off the heat as soon as they turn opaque.
9
Rest and serve
- Turn off the heat, cover the pan and leave it for 5 minutes so the sauce thickens slightly and the flavors settle.
- Fish out the kokum pieces if you prefer (they are not eaten), then taste and adjust the salt.
- Serve hot over steamed rice.
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Ready when: Sauce coats the back of a spoon and tastes balanced between tangy, spicy and creamy

Good to know

Tips

Use full-fat coconut milk. Light versions make a thin sauce that splits more easily.
Keep the heat at a gentle simmer after adding the coconut milk to keep the sauce smooth and creamy.
The curry tastes even better after resting; the kokum sourness mellows and the sauce thickens.
For a spicier curry, leave the chili seeds in or add an extra green chili.

Make ahead

"Make the sauce through step 7 up to 2 days ahead and refrigerate. Reheat gently to a simmer, then add the shrimp and finish at step 8 so they stay tender."

Storage & reheating

"Room temperature: up to 1 hour. Refrigerator: airtight container for up to 2 days. Freezer: not recommended, since the shrimp turn rubbery and the sauce can separate. Reheat gently in a skillet over low heat, stirring, with a splash of water, just until hot; do not boil."

Substitutions

dried kokum (cocum) rinds → 1 to 1½ tsp tamarind paste (or 1 tbsp lime juice stirred in at the end). Tamarind gives a similar sourness. If using lime, add it off the heat and skip the soaking water, using an extra ½ cup water instead.
virgin coconut oil → Neutral oil such as avocado or sunflower oil. You lose some of the authentic Kerala aroma but the curry still works.
Kashmiri chili powder → 1 tsp sweet paprika plus ¼ tsp cayenne. Matches the color of Kashmiri chili with similar heat.
shallots → 1 medium red onion, thinly sliced. Cook an extra 1 to 2 minutes until soft.