Shrimp in Mild Coconut Curry-Kerala style

Ship Madras Curry Powder in Tin 500g Large (16.6oz)

I love the combination of shrimp and spiced coconut  curry. Coastal flavors at their best !! They compliment each other perfectly when cooked with Indian spices. This is hands down one of my favorite shrimp curries .Very simple to make but elegant enough to be a dinner party star !! This is a mild curry but the heat can be pumped up to suit your tastes.

Ingredients:
1/2 lb large shrimp (prawns) around 15-20 .(raw,deveined shell -on )
1/4 th cup tomato puree
1/4th cup coconut milk
1 small red onion thinly sliced
1/2 inch grated fresh ginger
3 clovs garlic grated
1 tbsp lemon juice
2 tbsp Olive oil

Tempering spices:
3 green  chillis whole
6-7 fresh curry leaves
1/2 tsp black mustard seeds
1/2 tsp cumin seeds

Ground spices :
1/2 tsp turmeric pwdr
1/2 tsp paprika pwdr (replace with chili pwdr if you want it hot)
1 tsp coriander pwdr

1 tsp mild yellow Madras curry pwdr( I use the Ship Brand Madras curry pwdr)
1 tsp black pepper pwdr
Salt to taste

Notes : I like to leave the shell on the shrimp as it gives a wonderful flavor to the curry and the shrimp remain tender even if they are cooked slightly longer.

Slit the whole green chillies before adding them to the hot oil ,this will prevent them from swelling up and bursting.Adding whole chillies only imparts a slight heat but lots of chilli flavor .If you want a hot curry ,finely slice the chillies and add them.






Directions :

Marinate the Shrimp(prawns) in salt ,pepper and lemon juice and set aside for  15 mins
Heat oil in a  deep bottomed pan. To the hot oil add the mustard seeds,when they begin to crackle add the cumin seeds followed by the curry leaves and the whole green chillies.
Add the finely sliced red onion .Saute till it is tender then add the grated ginger and garlic  and stir  for 30 seconds .Add the tomato puree along with the ground spices mix well and cook on a medium-low flame till oil seperates from the mixture. Add the marinated shrimp and cook on medium till shrimp look pink around 5 mins. Add the coconut milk and simmer for another 5-7mins on a low flame.Add a little salt if required .Garnish with coriander leaves(cilantro).Serve hot with rice or dosas.