This recipe appears in:Beyond Curry: Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup)
About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.
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- 1 cup cleaned and deveined shrimp
- 1 teaspoon turmeric powder (divided)
- 1/2 tablespoon grated ginger (divided)
- 1/2 teaspoon ground red pepper
- 1 1/2 tablespoon coconut oil/ vegetable oil
- 3 cloves
- 3 white cardamom pods
- 1 inch piece cinnamon
- 1/2 tablespoon grated garlic (about 2 medium cloves)
- 1 medium yellow onion, thinly sliced (about 1 cup)
- 3 green chillies slit lengthwise
- 10 curry leaves
- 1 cup thin coconut milk
- Kosher salt
- 1 large tomato cut in thin rounds
- 1/2 cup thick coconut milk
- Cooked rice and poppodom for serving
Toss shrimp in a small bowl with 1/2 teaspoon turmeric, 1/2 teaspoon ginger and ground red pepper. Let rest 15 minutes.
Heat oil in a heavy bottomed pan on medium heat until shimmering. Add cloves, cardamom, and cinnamon and stir until fragrant, about 1 minute. Add remaining ginger, garlic, onion and chilli and stir until fragrant and onion softens, about 5 minutes. Add curry leaves and stand back as they splutter. Stir until fragrant, about 30 seconds. Add remaining turmeric powder to the oil, stir briskly, and immediately add the thin coconut milk and salt. Add tomato and allow to come to a gentle boil. Add the marinated shrimp and allow to cook just until opaque, about 5 minutes. Add the thick coconut milk and bring to a gentle boil, about 1 minute. Serve hot with white rice and poppadoms.