Follow these steps for perfect results
Shrimps
cleaned and deveined
Pearl onions
Sambar Onions
Tomato
chopped
Green Chilli
slit
Ginger
Garlic
Cinnamon Stick
Cardamom
Pods/Seeds
Black Peppercorns
Whole
Curry leaves
Coconut milk
Turmeric powder
Lemon juice
Sugar
Salt
Coconut Oil
for cooking
Marinate the shrimps with turmeric powder and lemon juice for 15 minutes.
Heat oil in a kadai.
Add cinnamon, cardamom pods, and peppercorns; allow to sizzle.
Add shallots and saute until lightly browned.
Add ginger and garlic; saute until softened.
Add tomatoes and salt to taste; cook until tomatoes soften (do not mash completely).
Add coconut milk, turmeric powder, and salt; bring to a boil.
Stir in sugar.
Slowly add the shrimps and cook in medium heat for about 20 minutes or until cooked.
Transfer to a serving bowl and serve hot.
Expert advice for the best results
Use fresh coconut milk for the best flavor.
Adjust the amount of green chilies to your preferred spice level.
Everything you need to know before you start
15 mins
Can be made a day ahead; flavors improve overnight.
Garnish with fresh curry leaves and a drizzle of coconut oil.
Serve with steamed rice or appam.
Accompany with a side of thoran.
Balances the spice and richness.
Discover the story behind this recipe
A staple dish in Kerala cuisine, often served during celebrations and family gatherings.
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