A delightful, mild Shrimp Curry with ground coconut paste and the unique flavor ad tangy Bilimbi fruit.
Shrimp Curry with Coconut and Bilimbi Fruit
® This is a RAS signature Recipe©
♦Prep time:15MIN ♦Cook time:15MIN ♦Yield:4 Servings.
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Shrimp Curry with Coconut and Bilimbi Fruit
Description
Shrimp curry with coconut and bilimbi is a classic and vibrant curry from the coastal regions of Kerala, where these ingredients are abundant. It's known for its delicate balance of flavors, combining the creamy richness of coconut with the sharp, sour tang of bilimbi.
Ingredients:
Instructions
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Clean and de-vein the prawns. Slice the Bilimbi fruit vertically.
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In an earthen pot, add the prawns with just enough water to submerge them, the bilimbi slices, chili powder & turmeric powder. Bring up to boil and add salt.
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Coconut Paste: Grind together the grated coconut, shallots, and curry leaves to make a fine paste.
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Add to boiled curry and bring back up to boil.
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Add coriander powder now. Cook uncovered on medium heat till the prawns are cooked and the curry thickens.
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Optional - Add coconut milk to adjust the thickness of the curry.
Note
- The bilimbi fruit should be sour and fresh. If you don't have sufficient bilimbi fruit you can add a small piece of fish tamarind to compensate for it.
- Traditionally, this curry has less chili powder, and takes on more of the yellow from the turmeric, appearance-wise(like in the post-pic), However, sometimes, I add more chili powder(like in the video image).
- This curry does not require tempering, but if you insist.. heat some coconut oil, and add some curry leaves, green chili and shallots. Fry till the shallots are golden and add to the curry.
- Key Ingredients: Prawns, Coconut, Bilimbi Fruit, Spices, Salt.
