Shrimp and Potato in Roasted Coconut Gravy

shrimp and potato curry

My dad’s favorite curry…

I should have shared this recipe way before, for some unknown reason it got delayed. To begin with, this is my dad’s most favorite dish and my mom makes this quite often. Especially after some silly fights, my mom makes this to butter up my dad and it worked like a magic. That’s when I was convinced that “Food is the key to a man’s heart” is not just a saying it’s a mere fact. And this explains why I am a food enthusiastic, I always want to cuddle up in my man’s heart 😉 and to make his heart beat faster lol.

My dad is a kind of person who seldom complaints about food, that’s because my mom never gave a chance for that. Whatever she makes, turns out to be great, even if it’s the simplest dish like Kanji or porridge. I have to tell you that I only inherited a wee bit of “my mom’s kaipuniyam” (a lil touch that can make any dish taste delicious). Last time when I visited India, I had cooked a few dishes for my grandpa and kept my fingers crossed. He just said one sentence “nothing compared to your mom”. I felt so happy to hear that as I always want “my mom to prevail as the culinary queen” in my family.

In kerala, curries made with roasted coconut is quite popular especially for making fish curries. There are 2 common types of fish curries, one made with roasted coconut gravy and the other without roasting the coconut. My mom makes both types of curries, but we all preferred the one made with roasted coconut. After roasting the coconut to light brown, spices are added and then it’s ground to a smooth paste. Fish is then cooked along with the gravy, which is then flavored up by adding tamarind paste. The aroma and the flavor of this curry is just unbelievable and enhances the taste of any fish greatly.

Here are the recipes for making both kinds of curries: Fish in roasted coconut gravy, Fish curry in un roasted coconut gravy

Well, this curry is quite similar to the one made with roasted coconut but the taste is quite different too. As in this one, cinnamon is added while roasting the coconut and tamarind paste is not added. Cinnamon gives a very unique and distinct flavor to this dish. The combination of shrimp and potato is fantastic and makes this dish taste finger linking good. Without a bit of exaggeration: after having rotis with this curry, I poured some curry onto my plate and started licking it. You guessed it right, I was drinking the curry. Yes, my hubby gave me a weird look. Who cares about the look??? I continued drinking and entertained my taste buds…

 Shrimp and Potato in Roasted coconut gravy

shrimp and potato in roasted coconut gravy

Ingredients 

For roasting coconut:

  • Oil- 1 tbsp
  • Coconut, grated- 1 1/2 cups
  • Shallots or small onions- 3 to 4 chopped (if using large shallots use only 1)
  • Cinnamon stick- 2 inch slice
  • Fennel powder- 2 tsp
  • Coriander powder- 2 tsp
  • Turmeric powder- 1/8 tsp
  • Kashmiri red chili powder- 1 1/2 tsp (or use regular chili powder)
  • Water, while grinding- 1 cup

For making the curry

  • Potato, cubed- 4
  • Curry leaves- 1 sprig
  • Shrimp- 15 to 2 (vein and shells removed)
  • Water- to thin down the gravy of needed
  • Salt- 1/2 tsp
  • Regular chili powder – 1/2 tsp or according to your spice level

Instruction

  • Place a wide pan over medium heat, add oil.
  • Add grated coconut, small onions or shallots and cinnamon stick, roast and keep stirring till coconut starts to turn light golden brown in color.
  • At this point, lower the heat and add all the other spices: chili, fennel, coriander and turmeric powders.
  • Combine along with the coconut for a minute and remove from the heat.
  • Let cool down and grind the roasted coconut along with 3/4 cup water to a smooth paste constituency.
  • Place a large pan over medium heat.
  • Add potatoes along with 1/2 cup water, cover and cook till potatoes turn just tender. Don’t over cook the potatoes.
  • Add the shrimp along with the curry leaves, cook covered for a few minutes till shrimp turns pink.
  • Add the ground roasted coconut paste, combine well.
  • Add 1/2 cup water to thin down the gravy.
  • Add salt to taste.
  • Have a taste and add more chili powder if needed. 
  • Combine well and cover the pan with its lid. Cook for 10 to 15 minutes.
  • Let the gravy bubble up and come to a boil.
  • Open the lid and combine everything well.
  • Remove from the heat and keep covered for sometime.
  • This curry goes really well with Orotti or rice roti.
  • Serve with rice, chapati, orotti, pathiri etc or just drink it up 🙂

Tips:

  • Vegetarians can make this with just potatoes.
  • Kashmiri red chili powder is not that spicy so if you are using regular chili powder add according to your needs.
  • This curry can be refrigerated and it tastes better the next day.
  • The gravy will thicken up the next day, so add some water while heating it and adjust the salt.
  • This curry tastes phenomenal when cooked in a clay pot. Those who have clay pots (I call them lucky), make sure to cook in that.

 

Shrimp and Potato in Roasted Coconut Gravy
 
Ingredients
For roasting coconut
  • Oil- 1 tbsp
  • Coconut, grated- 1½ cups
  • Shallots or small onions- 3 to 4 chopped (if using large shallots use only 1)
  • Cinnamon stick- 2 inch slice
  • Fennel powder- 2 tsp
  • Coriander powder- 2 tsp
  • Turmeric powder- ⅛ tsp
  • Kashmiri red chili powder- 1½ tsp (or use regular chili powder)
  • Water, while grinding- 1 cup
For making the curry
  • Potato, cubed- 4
  • Curry leaves- 1 sprig
  • Shrimp- 15 to 20 (vein and shells removed)
  • Water- to thin down the gravy of needed
  • Salt- to taste
  • Regular chili powder - ½ tsp or according to your spice level
Instructions
  1. Place a wide pan over medium heat, add oil.
  2. Add grated coconut, small onions or shallots and cinnamon stick, let roast and keep stirring till coconut starts to turn light golden brown in color.
  3. At this point, lower the heat and add all the other spices: chili, fennel, coriander and turmeric powders.
  4. Stir along with the coconut for a minute and remove from the heat.
  5. Let cool down and grind the roasted coconut along with ¾ cup water to a smooth paste constituency.
  6. Place a large pan over medium heat.
  7. Add potatoes along with ¼ cup water, cover and cook till potatoes turn just tender. Don't over cook the potatoes.
  8. Add the shrimp along with the curry leaves, cook covered for a few minutes till shrimp turns pink.
  9. Add the ground roasted coconut paste, combine well.
  10. Add ¼ to ½ cup water to thin down the gravy.
  11. Add salt to taste.
  12. Have a taste and add more chili powder if needed.
  13. Combine well and cover the pan with its lid. Cook for 10 to 15 minutes.
  14. Let the gravy bubble up and come to a boil.
  15. Open the lid and combine everything well.
  16. Remove from the heat and keep covered for sometime.
  17. This curry goes really well with Orotti or rice roti.
  18. Serve with rice, chapati, orotti, pathiri etc or just drink it up 🙂
Notes
Vegetarians can make this just with potatoes.
Kashmiri red chili powder is not that spicy so if you are using regular chili powder add according to your needs.
This curry can be refrigerated and it tastes better the next day.
The gravy will thicken up the next day, so add some water while heating it and adjust the salt.
This curry tastes phenomenal when cooked in a clay pot. Those who have clay pots (I call them lucky), make sure to cook in that.

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