Just like the eskimos supposedly have more than 100 names for ‘snow’, I am pretty sure that the ‘Kochi-ites'(Kochi is a coastal town in Kerala) have about the same number of names for shrimp! 🙂 And then they also know how to cook it in 100 different ways! Shrimp Curries, shrimp sautés , shrimp pickles, dried shrimp chutneys … you name it, they have it ! Even within each category, you can see umpteen variations based on different accompanying ingredients. For instance green plantains,muringakka (moringa) and green mangoes are commonly paired with shrimp to create different versions of the same curry base. But yet each one tastes different and unique because there are subtle variations in the spices used in each curry. Roasted coconut or coconut that is browned is mixed with spices and ground into a paste and forms the basis for this ‘Varatharacha curry(which simply means roasted and ground)’. This similar curry base is also used to cook chicken. However as you can imagine both the chicken and shrimp versions taste totally different from each other and of course delicious in their own way! Here I will share the recipe of the shrimp curry. My amma used to make three different variations of shrimp curry and we kids had labeled them as ‘yellow curry’, which is a milder curry using green chillies and coconut; red curry – the hot and spicy version with lots of red chili and then finally this curry with the roasted coconut masala which we called ‘brown curry’ 🙂 This curry tasted the best when amma cooked it and I have yet to taste a better version. This curry was also the last curry that she ever cooked for me and hence I always cook this curry on her passing away anniversary. Every year I try to make it better and I think I am getting closer to her version.
By the way, a vegetarian version of this curry can also be made with different vegetables and potatoes or with just potatoes!Tastes super yum!
Apologize that I don’t have great pictures of the dish! The thing is I was also doing the video recording for this ..here’s the link to the video recipe and so lunch got really delayed and my kids started demanding lunch – No more pics!, mom can we just eat now please? 🙁 I can assure you though that this is one delicious curry that one cannot wait too long for! I am bringing this to Fiesta Friday where I am sure to have a great time partying with Angie and all my blogger friends! 🙂
Shrimp in roasted coconut masala (Chemeen Varutharachatha)
1 lb shrimp,about 15-20 medium size shrimp
1/2 cup sliced green plantains(could substitute potatoes)
1 tsp salt
1/4 tsp turmeric powder
1 tsp red chilli powder (use less for mildly spicy)
1/2 cup water.
For the masala:
3/4 cup grated coconut(freshly grated or frozen thawed)
6-8 black peppercorns (use fewer for mildly spicy)
1 tbsp fennel seeds
1 tbsp coriander powder
3/4 cup warm water(for grinding to a paste)
1 tbsp coconut oil
1 tdp mustard seeds
1 tbsp chopped red onions
1 dry red chilli
1 curry leaf sprig
1.Take a clay pot or a regular cooking pot and add the shrimp, turmeric, salt, red chilli powder and water. Cover and cook for 10 mins on low. Set aside.
2. In a non stick or hard anodized heating pan, roast coconut for about 10 mins on medium heat stirring continuously to avoid burning until it turns golden brown. Add the black pepper corns and fennel seeds and toast for 1 more min. Add coriander and turn heat off.
3. In a food processor or blender, grind the above coconut mixture into a fine paste using about 3/4 cup warm water.
4. Now put the pot with the cooked shrimp mixture back on heat and add the ground masala to it and stir well. Cook on low to medium heat until the curry starts to boil – about two minutes or so. Adjust the consistency of the gravy by adding more water if desired. Turn the heat off.
5. In a small tadka pan or a small frying pan, heat the coconut oil. when hot add the mustard seeds. When they splutter add the dry red chillies and stir for about 30 seconds and turn the heat off. Finally add the curry leaves and pour this tempered oil mixture onto the curry and stir.
6. Serve the shrimp curry with parboiled rice and pappadums. 🙂
Link to the Recipe Video: