Tamilian Shrimp Curry

READY IN: 40mins
Recipe by UmmBinat

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.

Top Review by KateL

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.

Ingredients Nutrition


  1. Wash srimp. Remove veins and remove shells.
  2. Bring water to a boil in a pot.
  3. Add chopped onion and tomato (I may fry it in a little oil first until soft).
  4. Grind shredded coconut , cumin ,turmeric, black pepper, & ground coriander in a spice or coffee mill.
  5. Add this spice mixture and the fresh ginger to the boiling pot of water, onion and tomatoes.
  6. Add the shrimp and cook covered over a low heat for 15 minutes.
  7. Heat oil in a small frying pan and fry fennel seeds until (reddish) brown then add the curry leaves and green chilli.
  8. When shrimp is cooked pour in fennel mixture.
  9. Check for salt.
  10. The consistency should be watery like sambar.
  11. Coastal region shrimp kulambu (not sure of this words meaning, I think it means easy curry) is ready!
  12. Serve hot with plain steamed rice.

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