Ingredients for Tamilian Shrimp Curry
- 1 pound shrimp
- 4 cups water
- 1/2 cup shredded coconut
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Whole Black Peppercorns
- Coriander
- Ginger
- Green Chilies
- 1 medium onion, chopped
- Fresh Tomato
- Sea Salt
- 1 tablespoon oil
- Fennel Seed
- 10-12 curry leaves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tamilian Shrimp Curry? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tamilian Shrimp Curry
- Wash 1 pound of shrimp thoroughly under cold water.
- Remove the veins and shells from the shrimp.
- Bring 4 cups of water to a boil in a medium-sized pot.
- Add 1 medium chopped onion and 1 medium chopped tomato to the boiling water.
- In a spice grinder or coffee mill, combine 1/2 cup shredded coconut, 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 1/4 teaspoon black peppercorns, and 1 teaspoon ground coriander. Grind to a smooth paste.
- Add the spice paste and 1 inch of grated fresh ginger to the pot with the boiling water, onion, and tomatoes.
- Add the prepared shrimp to the pot. Cover and simmer over low heat for 15 minutes, or until the shrimp is cooked through.
- Heat 1 tablespoon of oil in a small frying pan. Add 1/2 teaspoon fennel seeds and fry until they turn brown. Stir in 10-12 curry leaves and 1-2 green chilies (adjust to your spice preference).
- Once the shrimp is cooked, pour the fennel-curry leaf mixture into the curry.
- Check for salt and adjust to taste.
- The consistency should be watery, similar to sambar.
- Your Coastal Region Shrimp Kulambu is ready!
- Serve hot with plain steamed rice.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
20g
Fat
5g
Carbs
3g
