Kerala Prawn Curry

Indian · 35 min · Shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb

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Ingredients

• 500 g raw shrimp, peeled
• 300 ml coconut milk
• 6 shallots
• 1 sprig curry leaves
• 1/2 tsp ground turmeric
• 2 tsp kashmiri chili powder
• 1 tbsp ginger-garlic paste
• 1 tsp tamarind paste
• 2 tbsp coconut oil

Method

1. Heat coconut oil over medium, add curry leaves and sliced shallots, cook 5 minutes until soft.
2. Add ginger-garlic paste, turmeric and chili powder; cook 1 minute.
3. Pour in coconut milk with 1/4 cup water and the tamarind, and simmer 5 minutes.
4. Add shrimp and cook 4-5 minutes just until pink and opaque.
5. Season with salt and rest off heat 2 minutes before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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