Tamilian Shrimp Curry Recipes

TAMILIAN SHRIMP CURRY

Tamilian Shrimp Curry image

ZWT6 Asia, South India/Sri Lanka. Here is what the original poster says about this dish, "This recipe traces its origin to the southern coastal region of Tamil Nadu. I got this charming recipe from a fish selling person (who regularly supplies fish to my father's house) and I love it because of its simplicity." http://elitefoods.blogspot.com. There is a lovely picture of it there.

Provided by UmmBinat

Categories Curries

Time 40m

Yield 2 3/4 cups, 4 serving(s)

Number Of Ingredients 15

Ingredients

approximately 30 fresh uncooked shrimp
1 cup water
2 tablespoons shredded coconut (I think they are referring to fresh, I'd use a dash coconut milk too if using the dried stuff!)
1/2 teaspoon cumin
1/8 teaspoon turmeric
2 teaspoons whole black peppercorns
2 tablespoons freshly ground coriander
1 inch slice ginger
2 green chilies, split in half
1 large onion, chopped (1 cup)
1 cup chopped fresh tomato
sea salt
1 teaspoon oil
1/2 teaspoon fennel seed (sombu)
2 whole curry leaves (neem leaves)

Steps:

Wash srimp. Remove veins and remove shells.
Bring water to a boil in a pot.
Add chopped onion and tomato (I may fry it in a little oil first until soft).
Grind shredded coconut , cumin ,turmeric, black pepper, & ground coriander in a spice or coffee mill.
Add this spice mixture and the fresh ginger to the boiling pot of water, onion and tomatoes.
Add the shrimp and cook covered over a low heat for 15 minutes.
Heat oil in a small frying pan and fry fennel seeds until (reddish) brown then add the curry leaves and green chilli.
When shrimp is cooked pour in fennel mixture.
Check for salt.
The consistency should be watery like sambar.
Coastal region shrimp kulambu (not sure of this words meaning, I think it means easy curry) is ready!
Serve hot with plain steamed rice.

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