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Kerala-Style Shrimp Curry Recipe
Ingredients (16)
- 3 thumb-sized pieces kodampuli
- 1/2 cup boiling water
- 1 large onion, peeled and roughly chopped
- 3-inch generous knob of ginger, peeled roughly chopped
- 6 cloves garlic, peeled
- 1 Thai green chile, stem removed
- 1 tablespoon hot red chile (such as arbol), ground
- 1 teaspoon sweet paprika
- 4 tablespoons oil, divided (preferably coconut oil, though vegetable or olive would do fine)
- 2 teaspoons brown mustard seed
- 8 curry leaves
- 1/2 teaspoon asafoetida
- 14 ounces thick coconut milk or coconut cream (see note)
- 1 pound cleaned, shelled shrimp
- 1 tablespoon raw sugar, or to taste
- Lime and cilantro for garnish
Directions
Learn how to make this recipe at Serious Eats