Tamilian Shrimp Curry
Prawns, coconut and coriander steamed and spiced with curry leaves and cumin for a Sri Lankan curry. It comes to the table with plain steamed rice.
40 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 25 min · 40 min total
- medium
- 1
Wash srimp. Remove veins and remove shells. Bring water to a boil in a pot. Add chopped onion and tomato.
- 2
Grind shredded coconut, cumin,turmeric, black pepper, & ground coriander in a spice or coffee mill.
- 3
Add this spice mixture and the fresh ginger to the boiling pot of water, onion and tomatoes.
- 4
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.
- 5
When shrimp is cooked pour in fennel mixture. Check for salt. The consistency should be watery like sambar.
- 6
Coastal region shrimp kulambu is ready! Serve hot with plain steamed rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
