Shrimp in roasted coconut masala || Chemeen Varutharacha curry || Shrimp and green papaya curry
 
Prep time
Cook time
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A delicious, lip smacking shrimp curry with flavors of roasted coconut, fennel and black pepper. Addition of a vegetable like green papaya or green plantain makes it even more enjoyable!
Author:
Recipe type: Main course
Cuisine: Indian, Kerala
Serves: 4-5
RecipeIngredients
  • 1 lb shrimp,about 15-20 medium size shrimp, deveined and de-shelled
  • 1 cup sliced green plantains or green papaya (could substitute potatoes or taro root too)
  • ¾ tsp salt
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder (use less for mildly spicy)
  • ½ cup water.
For the ground masala:
  • ¾ cup grated coconut(freshly grated or frozen thawed)
  • 6-10 black peppercorns (use fewer for mildly spicy)
  • 1 tbsp fennel seeds
  • 1 tbsp coriander powder
  • ½ cup hot water
for the garnish/tempering:
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tbsp chopped red onions
  • 1 dry red chilli, broken into two pieces
  • 6-8 fresh curry leaves
RecipeInstructions
  1. Take a clay pot or a regular cooking pot and add the shrimp, green papaya or plantain pieces, turmeric, salt, red chilli powder and water. Cover and cook for 10 mins on low heat. Set aside.
Making the ground masala:
  1. In a non stick or hard anodized heating pan, roast grated coconut for about 10 mins on medium heat stirring continuously to avoid burning until it turns golden brown. Add the black pepper corns and fennel seeds and toast for 1 more min.  Add coriander and turn heat off. In a food processor or blender, grind the above coconut mixture into a fine paste using the hot water.
  2. Now put the pot with the cooked shrimp mixture back on heat and add the ground masala to it and stir well.  Cook on low to medium heat until the curry starts to boil - about two minutes or so.  Adjust the consistency of the gravy by adding more water if desired. Turn the heat off.
For the final tempering:
  1. In a small tadka pan or a small frying pan, heat the coconut oil. when hot add the mustard seeds. When they splutter add the onions and saute until golden brown. Then add the dry red chillies and stir for about 30 seconds and turn the heat off. Finally add the curry leaves and pour this tempered oil mixture onto the curry and stir.
  2. Serve the shrimp curry with parboiled rice and pappadums. :)
Recipe by Cook2Nourish at https://cook2nourish.com/2014/04/prawns-in-browned-coconut-curry.html