Shrimps green curry

I am a great fan of shrimps and crabs. Even though I absolutely love my aayi’s dishes with these two, I like to try out any new dishes that comes my way. So while going through a Kannada magazine, this dish caught my fancy.

Uttara Kannada or North Kanara is a beautiful district in Karnataka state. My native is a part of this district. So obviously I get fascinated when I read something about this place. Since this place is very close to sea, seafood is very popular among many people here. I am constantly in search of these dishes as I feel I don’t know anything about non Konkani sea food dishes from Uttar Kannada. I covered most of the Konkani sea food dishes on this blog but I am yet to find others. So when I saw this dish, under the heading “Uttara Kannada Special”, I was very interested. I gave it a try immediately. We absolutely loved this.

Ingredients:
15-20 shrimps
1/2 cup coconut
1/2 cup chopped onion
1/2 tea spn chopped ginger
1/2 tea spn chopped garlic
1/4 tea spn tamarind extract or 1-2 pieces of tamarind
3-4 green chilies
3/4 cup coriander leaves
Oil
Salt

Method:
Heat oil and fry onion, ginger, garlic, green chilies till onions turn slightly brownish. Grind these with coconut, coriander leaves and tamarind.
Heat oil and fry shrimps till they turn whitish. Now add the paste, salt and cook till the gravy thickens and shrimps are completely cooked.

Serves : 3-4
Preparation time : 15mins

17 Comments for “Shrimps green curry”

says:

Shilpa, this is a really wonderful recipe for the gravy, which sounds super-versatile! I am trying to soon and will let you know how it turns out (i’ll try it with some vegetarian equivalent).

SLURP 🙂

Gauri

says:

Shilpa,
Eager to prepare the dish but you did not mention how to include coriander leaves. a slip must be.please check.
Regards,Gauri.

Shilpa: Gauri,Thanks for pointing out. I have updated it.

Sakhee

says:

Hi Shilpa,

Not used to see green colour in non veg preparation, always seen yellow, red or brownish colours and used to it but now will get used to this new colour too – thanks for adding more colours in my dishes and tastes – shall try this out day after tomorrow – ie wednesday – a day for us to gulp non veg

Sakhee

Komal

says:

Hey Shilpa,

As usual another yummy seafood recipe sizzles on your site….though i am a N Kanara GSB i have never heard of green prawn curries…will be sure to try it .. though i will have2 try it wid gloves on coz i am allergic to prawns and can have only 1-2 for taste..even then my mouth starts itching. Thanks for this 1.

Katherine

says:

Hi
I really enjoy your recipes. I’d like to make an Indian fish cake. What chutney would you recommend to go with this?

Savi

says:

Hey Shilpa! tried it out last night, but with cashews instead of coconut and added jeera and kitchen king masala at the end..the results were finger licking delicious:) thanks for the wonderful idea

krish

says:

hallo
i am trying this recipe as I write. Do you add some water to the paste? there is no mention of this in your recipe. If there is water – how much should one add?
Many thanks for this excellent blog.

Shilpa: You need to add water according to your liking. I normally add only the water used to grind the paste and then used to wash the mixer

Priya Shetty

says:

Lovely recipe and so simple…my mom used to make a similar curry with pomfret but she adds jeera and tamatoes instead of tamarind, so was expecting something similar….but while grinding my mixer broke down and I had something which was chutney like so I had something which was more of a side dish, but I must say the prawns tasted awesome…..thanx once again Shilpa.

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