Prep 15 mins
Cook 25 mins
ZWT6 Asia, South India/Sri Lanka. Here is what the original poster says about this dish, "This recipe traces its origin to the southern coastal region of Tamil Nadu. I got this charming recipe from a fish selling person (who regularly supplies fish to my father's house) and I love it because of its simplicity." http://elitefoods.blogspot.com. There is a lovely picture of it there.
- approximately 30 fresh uncooked shrimp
- 1 cup water
- 2 tablespoons shredded coconut (I think they are referring to fresh, I'd use a dash coconut milk too if using the dried stuff!)
- 1⁄2 teaspoon cumin
- 1⁄8 teaspoon turmeric
- 2 teaspoons whole black peppercorns
- 2 tablespoons freshly ground coriander
- 1 inch slice ginger
- 2 green chilies, split in half
- 1 large onion, chopped (1 cup)
- 1 cup chopped fresh tomato
- sea salt
- 1 teaspoon oil
- 1⁄2 teaspoon fennel seed (sombu)
- 2 whole curry leaves (neem leaves)
- Wash srimp. Remove veins and remove shells.
- Bring water to a boil in a pot.
- Add chopped onion and tomato (I may fry it in a little oil first until soft).
- Grind shredded coconut , cumin ,turmeric, black pepper, & ground coriander in a spice or coffee mill.
- Add this spice mixture and the fresh ginger to the boiling pot of water, onion and tomatoes.
- Add the shrimp and cook covered over a low heat for 15 minutes.
- Heat oil in a small frying pan and fry fennel seeds until (reddish) brown then add the curry leaves and green chilli.
- When shrimp is cooked pour in fennel mixture.
- Check for salt.
- The consistency should be watery like sambar.
- Coastal region shrimp kulambu (not sure of this words meaning, I think it means easy curry) is ready!
- Serve hot with plain steamed rice.
This is a very simple typical South Indian curry that delivers full taste. Before adding the chilies, the sauce was already very hot, leaving a fiery feeling aftertaste. So if you want fire in your Indian food, this will not disappoint. For us, it confirmed that we prefer recipes with added coconut milk and/or yogurt to tone down the spices. Step 10 is misleading: 1 cup of water will not yield a watery sauce; the sauce is instead marvelously thick, just as I hoped it would be. I believe that "kulambu" translates as gravy. Made for 2013 My Three Chefs.