Kerelan Red Pepper Shrimp Curry

This sweet, subtly spiced curry is perfect for when you don’t have much time to cook dinner but don’t want to resort to the quick n easy pasta. Try this and serve it with some hot steamed rice.

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What you will need:

  • 150 gm Shrimp (Fresh preferred but Frozen is just fine too)
  • Half of a medium sized onion, chopped finely
  • 1 Red Pepper cut into even lenghtwise pieces
  • 1 1/2  inch of Ginger grated
  • 1 big clove or 2 small cloves of Garlic grated
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 3 Dry red chillies
  • 1/4 cup Grated coconut (optional)
  • 1 tsp Asofoetida (skip it if you don’t have it or can’t get your hands on easily)
  • 1/2 tsp Garam Masala powder
  • 2 tsp Turmeric powder
  • 1/3 cup of Coconut Milk
  • Salt to taste
  • 1 tbs Vegetable Oil (not olive because it does change the flavour)
  • 1/4 cup water


How to cook:

  1. Heat oil in a heavy bottomed pan and Mustard, Cumin seeds and Red chillies
  2. Next add the Onion, Ginger and Garlic to the pan and sautee it (turn the heat down a bit if it’s too hot, you don’t want to brown the onions just cook out the acidity). If adding the grated coconut do so now.
  3. Once done sauteeing for about 2 mins add water to soften the onions further and cook for another 2 to 3 minutes .
  4. Then add the turmeric powder and Asofoetida and mix to evenly combine the turmeric with the onions and spice mix.
  5. Add the Garam Masala and sautee on medium heat for another 2 minutes.
  6. Now come the peppers and shrimp, stir so that the shrimp is covered in the spice mix.
  7. Add Coconut Milk and stir so everything is combined, add salt to taste and then let it simmer covered, on low heat for 15 minutes.


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