Shrimp and green plantain curry/soup (Paleo, AIP, Whole30)
 
Prep time
Cook time
Total time
 
A delicious 'hot and sour' shrimp and green plantain curry from southern India using coconut milk and kodampuli or malabar tamarind!
Author:
Recipe type: Seafood
Cuisine: Indian/Keralan
Serves: 4-5
RecipeIngredients
  • 1 lb of medium size shrimp (about 20-25 pieces), shelled and deveined
  • 1 tsp sea salt
  • ½ tsp turmeric
  • 1 tbsp fresh ginger, finely chopped or grated
  • 1 tsp red chili powder or kashmiri chili powder (OMIT for AIP)
  • 2 green (serrano) chilles, slit length-wise (OMIT for AIP)
  • ½ of a green plantain, thinly sliced
  • 2-4 pieces of Kodampuli (Malabar tamarind), washed and soaked in ¼ cup hot water (see notes for substitutions)
  • 2 cups of coconut milk (homemade or canned, unsweetened)
For the garnish:
  • 1 tbsp extra virgin coconut oil
  • 2 tbsp finely chopped red onion or shallots
  • 4-6 fresh curry leaves
RecipeInstructions
  1. Wash 2-4 pieces of kodampuli (malabar tamarind) in cold water and then soak them in ¼ cup hot water for about 10 mins.
  2. In a medium size cooking pot (earthen ware is best), add the shrimp. Add the salt , the turmeric along with the ginger and green chillies(if adding) and red chilli powder (if adding). Then add the sliced green plantain.
  3. Stir to mix everything well. Then place the pot on medium heat until the liquid starts to bubble. Immediately turn heat to low and cover and cook for about 15 mins stirring in between.
  4. Check the green plantain pieces to see if cooked and then turn heat off and keep the pot aside covered.
  5. Next in a small pan, heat the coconut oil. When hot add the finely chopped red onion (or shallot) and the curry leaves and stir fry on medium heat for about 4-5 mins until the onions are golden brown.
  6. Turn heat off and pour this fried onion mixture along with the oil onto the curry in the pot and mix lightly. Discard the kodampuli pieces before serving.
  7. Serve shrimp curry with rice or cauliflower rice or mashed yuca.
Notes
If you do not have kodampuli (malabar tamarind), you can use about 1-2 tbsp of tamarind extract or you can use 1-2 tbsp of lime/lemon juice to impart some sourness.
Recipe by Cook2Nourish at https://cook2nourish.com/2020/03/shrimp-and-green-plantain-curry-soup-paleo-aip-whole30.html