Shrimp in coconut sauce (Kerala style yellow shrimp Curry)

Name: Shrimp in coconut sauce (Kerala style yellow shrimp Curry)
Cuisine: Indian
Ingredients: 1/2 lb shrimp peeled fresh raw small or medium size (about 15-20 medium size); 1 cup plantain drumsticks raw (green) thinly sliced or; 1 inch cut into pieces (Optional); 3 - 5 green chillies fresh slit (use 3 if you want mild, 5 if you want hot); 1/2 tsp red chilli powder (use 1/4 tsp if you want it really mild); 1/2 tsp turmeric powder; 1 1/2 tsps salt; 2 - 3 small pieces of kodampuli (soaked in 1 tbsp hot water for about 10 minutes); 1/2 cup water; 1 cup coconut freshly grated (or fresh frozen grated); 1 tbsp red onions chopped; 1 cup water warm; 1 tbsp coconut oil; 1 tsp mustard seeds; one sprig curry leaves fresh; 1 tbsp red onions finely minced; 2 chillies medium-sized dried red (torn in half)

Indu @cook_7837266

There are several varieties of seafood preparations in Kerala cuisine. The three types of fish / shrimp curries that my amma would make were brown curry, red curry and yellow curry -- the brown being the most hot and spicy. She had labeled them as such for us kids since the actual traditional names are ‘a mouthful’, no pun intended.! In case you are interested, here are the actual names- Molagu and thenga arachada (Orange curry), Thenga arachada (Yellow curry), Thenga Varatha arachada(Brown curry)
Yellow curry used to be my favorite as a kid since that was the least spicy. This yellow curry is relatively mild and has a slightly sweet and tangy flavor.These coconut based curries taste even better when cooked in an earthern (made of clay)pot. Amma always used to cook these in one of those pots and that’s why they used to have this distinctive and delicious earthy taste to them. Both the red and the yellow curry use ‘kodampuli’ which is the main ingredient that imparts the distinctive sour taste. So you really need to get your hands on this ingredient.-see more info on this in the glossary. However, one good substitute is green (raw) mango pieces. In fact in spring or early summer when green mangoes are in season, this curry is often prepared using them. In this type of curry, green plantains or muringakka(drumstick pieces) are often added and these taste quite good in the curry and in addition it helps to make a small amount of shrimp go a long way. Finally,...

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Ingredients

1/2 lbshrimp peeled fresh raw small or medium size (about 15-20 medium size)
1 cupplantain drumsticks raw (green) thinly sliced or
1 inchcut into pieces (Optional)
3 - 5green chillies fresh slit (use 3 if you want mild, 5 if you want hot)
1/2 tspred chilli powder (use 1/4 tsp if you want it really mild)
1/2 tspturmeric powder
1 1/2 tspssalt
2 - 3small pieces of kodampuli (soaked in 1 tbsp hot water for about 10 minutes)
1/2 cupwater
1 cupcoconut freshly grated (or fresh frozen grated)
1 tbspred onions chopped
1 cupwater warm
1 tbspcoconut oil
1 tspmustard seeds
one sprigcurry leaves fresh
1 tbspred onions finely minced
2chillies medium-sized dried red (torn in half)

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Steps

1

De-vein the shrimp and wash it nicely in cold water and place it in a nice medium size deep pot or vessel.
2

To this pot, add the cut plantains or the drumstick pieces(if adding), green chillies, red chilli powder, turmeric, kodampuli (with the soaked water), salt and about 1/2 cup water.
3

Keep this pot on the stove and once the water starts to boil, lower the heat to medium and cover the pan. Let it cook for about 5-7 minutes. Put the stove off and set aside.
4

Now take the grated coconut - If you are using frozen grated coconut, thaw it first, either keeping it at room temperature for about an hour or by warming in a microwave oven for 30 seconds. Grind the coconut finely in a food processor or a blender with the 1 cup warm water along with the onions. The finer the texture of the ground coconut, the more delicious this curry will taste.
5

Add the ground coconut paste to the cooked shrimp in the pot. Place on stove again and turn heat to low and allow the mixture inthe pot to simmer for about 2 minutes on medium flame. Do not let the coconut mixture boil. Then turn off the heat and keep aside.
6

Lastly, take a small pan for doing the final tadka (oil garnish) and heat the coconut oil in it till you get the aroma. Then add the mustard seeds. When they start spluttering, add the red onions and as they begin t turn golden brown, add the curry leaves and the dried red chillies. Wait for 30 seconds and turn off the heat. Add this oil mixture on top of the shrimp and coconut curry.
7

Serve with steamed parboiled rice and / brown rice.