Skip to main content

Shrimp in Coconut Gravy

Shrimp In Coconut Gravy
When we first came to USA we were in Owasso Ok and we celebrated my son's 4th birthday with all my hubby's colleague. One of his colleague wife Tintu -one of close friend prepare these very spicy Shrimp Curry for my son's birthday. It happens to be her grandma's recipe. I wanted to prepare them for a very long time but wasn't able to. I happened to be very free one Sunday and thought of preparing Tintu's recipe. The taste was exactly the same. The taste to this particular dish is the coconut gravy and nearly took me 1 hours to get the right color.A hearty thanks to my friend Tintu for share her grandma's recipe with me.Everyone should try them at home.

Serving Size:5

For the coconut Gravy
1 cup freshly grated coconut or coconut powder
1tbsp hot chilli powder
1tbsp coriander powder
3tbsp coconut oil

First dry roast the coconut powder until it turns light brown in color. Then add 3tbsp of coconut oil.coriander and chili powder. Saute till it resembles a very dark color as shown below. Let it cool off and grind to a very smooth paste in a coffee grinder without adding any water. It will take a long time for the coconut to release it's oil. Keep aside.

1lb shrimps
1 red onion chopped
1tsp turmeric powder
2tbsp ginger garlic paste
2 green chillies chopped finely
curry leaves
3 Kerala puli
1/4 cup tamarind juice
2 dried chillis
1tsp mustard seeds
1tsp sugar
salt to taste

Preparation Methods:
Pressure cook the shrimp with the a 1/2tsp turmeric powder,salt and Kerala puli for one whistle only or else the shrimp will become too tough-keep aside. Heat a non stick wok with 2tbsp coconut oil. Once heat add the mustard to splutter followed by the curry leaves.dried chillie,green chillie,ginger garlic paste and chopped onions. When the onions become tender add the coconut paste. Saute til the oil separates and add in the pressure cooked shrimp mixture and tamarind juice..Bring to a boil and saute till the gravy thickens.Adjust the level salt and add more chillies powder if needed. Remove and transfer to serving platter garnished with chopped coriander leaves.


Wow thats wonderful spread everything looks awesome.
Sanghi said…
Wow.. yum yumm.. Check my world food treat blog for dubai palm jumeriah tour..
Priya Suresh said…
This shrimp curry looks great Sara...Will definitely try this, nice version of shrimp coconut gravy..thanks for sharing..Thats so sad to know u cant celebrate deepavali this year, anyhow join with me virtually..

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Spicy Tofu Sambal in South Indian Style Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all..... Ingredients For The Paste: Serving Size: about 10 20 dried red chillies-soaked in hot water for 30 minutes 1/2 cup chopped shallots 2tbsp ginger garlic paste 1/2 cup chopped tomatoes 2tbsp tomato paste 1tsp sugar 1tbsp lime juice salt to taste 2tbsp chili oil Saute all the ingr

Cauliflower and Broccoli Stir Fry South-Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Vegetable stir fry is healthy as you retain all the goodness of the vegetables by cooking them for a short time.For this stir fry recipe, you can use a mixture of your favorite vegetables such as onions, beans, carrots, peas, capsicum, cabbage, cauliflower, broccoli, zucchini, bel peppers of different colors, egg plant etc.Cut all the vegetables in bite size pieces. Cut them of the same size too. Here I'm just using cauliflower and broccoli only as it's my daughter's all time fav and a perfect way for me to make her clean up a plate without as any" Mom not again or I hate it". Just keep this in mind when preparing any kinda of veg- The secret to good stir frying is not to put too much in the wok at the one time, if you do, t

Spicy Sambal Fried Mee Hoon

Spicy Sambal Mee Hoon "COOKING FROM HEART" is born from unleashed creativity triggered by boredom and ideas turning the once dreaded chore into timeless pleasures past-times. As many would have know that I'm basically from the South East region and I tend to love Asian Cuisine using sambal paste most of the time preparing noodles. Sambal paste are commonly used as foundation for so many Asian Cuisine and a condiments to e served at the table. Back at my home theres used to be batches of Sample paste bottled up for Future usage. Here I prepare fresh ones whenever I crave for my hometown badly missed food like - " NASI LEMAK, BEE HOON< FISH BALL NOODLES , CURRY NOODLES !!! " Well I tend to go head over heels for noodles. What's Sambal- a common question asked by many a whenever I mention them. Sambal are basically dried chilies either pounded, pureed or finely chopped with shallots garlic and incorporate with wide range of ingredients lik