Indian cuisine · Fish & Seafood

Chemmeen Ularthiyathu

Kerala shrimp, dry-fried with coconut strips, shallots and curry leaf until everything turns dark and glossy.

Ingredients · for 4 servings

• 600 g shrimp (peeled and deveined)
• 1 tsp turmeric
• 2 tsp Kashmiri chili powder
• 8 shallots
• 50 g grated coconut
• 1 piece ginger (3 cm)
• 4 garlic cloves
• 20 curry leaves
• 1 tsp black peppercorns
• 4 tbsp coconut oil
• Salt

Instructions

1. Mix the shrimp with turmeric, 1 tsp Kashmiri chili powder and 1/2 tsp salt and let sit for 15 min; slice the shallots thinly and cut the ginger and garlic into thin strips.
2. Heat the coconut oil in a wide pan, let the curry leaves sizzle for 20 sec, and fry the shallots, ginger and garlic over medium heat for 6–8 min until golden brown.
3. Add the grated coconut and roast for 3–4 min until nutty brown and the pan smells fragrant.
4. Sprinkle in the remaining Kashmiri chili powder and the coarsely crushed peppercorns and fry for 1 min so the heat releases into the oil.
5. Add the shrimp and fry uncovered over high heat for 5–6 min, turning only twice, until firm and the masala is nearly dry.
6. Season with salt, toss for another minute, and serve immediately with rice or kappa (steamed tapioca).