Chettinad Shrimp Curry

Ingredients

• Oil (2 tablespoons)
• Mustard seeds (1 teaspoon)
• Fennel seeds (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Red chili powder (1 tablespoon)
• Turmeric powder (1/2 teaspoon)
• Coconut milk (1 can (400 ml))
• Curry leaves (10-12 leaves)
• Garlic (4 cloves, minced)
• Ginger (1-inch piece, minced)
• Tomato (1 large, chopped)
• Onion (1 large, finely chopped)
• Salt (to taste)
• Fresh coriander leaves (for garnish)
• Shrimp (500 grams, cleaned and deveined)

Instructions

1. In a large pan, heat the oil over medium heat. Add the mustard seeds and fennel seeds, allowing them to splutter and release their aromatic oils.
2. Add the curry leaves, chopped onion, ginger, and minced garlic. Sauté until the onion turns golden brown, infusing the oil with flavor.
3. Stir in the chopped tomatoes and cook until they soften and break down into a thick sauce.
4. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for about 2 minutes to toast the spices and deepen their flavor.
5. Introduce the shrimp to the pan and cook for 3-4 minutes, stirring gently until they turn pink and are just cooked through.
6. Pour in the coconut milk and simmer for 5 minutes, allowing the flavors to meld beautifully.
7. Taste and adjust seasoning if necessary. Garnish with fresh coriander leaves before serving.