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Chettinad Shrimp Curry
Dive into the vibrant flavors of South India with this aromatic Chettinad Shrimp Curry. Known for its bold spices and rich coconut milk, this dish is a delightful blend of heat and sweetness, showcasing the culinary heritage of the Chettinad region. Traditionally, this curry is enjoyed with steamed rice or soft naan, making it a perfect centerpiece for any meal. The combination of freshly ground spices and succulent shrimp creates a dish that's not just a meal but an experience.
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
- 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.
- Add the curry leaves, chopped onion, ginger, and minced garlic. Sauté until the onion turns golden brown, infusing the oil with flavor.
- Stir in the chopped tomatoes and cook until they soften and break down into a thick sauce.
- 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.
- Introduce the shrimp to the pan and cook for 3-4 minutes, stirring gently until they turn pink and are just cooked through.
- Pour in the coconut milk and simmer for 5 minutes, allowing the flavors to meld beautifully.
- Taste and adjust seasoning if necessary. Garnish with fresh coriander leaves before serving.
Tips
- For an extra kick, add more red chili powder or some finely chopped green chilies.
- If you prefer a thicker curry, let it simmer a little longer after adding the coconut milk.
- This dish pairs wonderfully with steamed basmati rice, jeera rice, or warm naan bread.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 20 minutes Calories: 450 Fat: 25g Carbs: 20g Protein: 35g Sodium: 600mg Sugar: 4g
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