Kerala-Style Shrimp Curry Recipe

Serves: 4 Save

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