Shrimp Curry- Chettinad Style with roasted coconut-Instant Pot Recipes

Shrimp Sambar

Chettinad style shrimp curry- made with roasted coconut and whole spices, aromatic and flavorful…

This is a Chettinad style curry as grated coconut along with other whole spices are roasted and made into a paste and added to the cooked lentil and mixed veggies; shrimp is cooked in this gravy.

I’ve posted the recipe for making shrimp in roasted coconut gravy, this is quite similar to this one in the sense roasted coconut is added in making both these curries.

Any curry that’s made with roasted coconut tastes extremely delicious, aromatic and flavorful. If you don’t want to add shrimp, you can make this just with lentil and mixed veggies.

This can be served with rice, dosa, idli, idiyappam, appam etc…

Chettinad Shrimp Sambar
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Shrimp Curry- Chettinad Style with roasted coconut
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Shrimp, deveined and shelled- 15
  • Fresh Tamarind- 2 inch slice soaked in ¼ cup warm water
Cook in Pressure cooker or Instant Pot
  • Moong Dal or Toor Dal (Pigeon Peas or Sambar lentil)- ¾ cup
  • Small onions, whole- 7
  • Tomatoes, diced- 2
  • Eggplant, diced- 1 cup
  • Drumsticks,3 inch slice- 10
  • Okra, cut into 2inch rounds- 10
  • Green chilies- 2
  • Curry leaves- 1 sprig
  • Turmeric powder- ¼ tsp
  • Salt- ½ tsp
  • Water- 1½ cups
To Roast and Grind to a coarse paste
  • Chana Dal- 3 tbsp
  • Urad Dal- 1 tbsp
  • Coriander seeds- 3 tbsp
  • Whole black peppercorns- 1 tsp
  • Cumin seeds- ¾ tsp
  • Dry red chilies- 2
  • Grated coconut- 1 cup
For Tempering
  • Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Small onions, minced- 3
  • Dry whole red chilies- 2
  • Curry leaves- 1 sprig
  • Cilantro, chopped- 2 handfuls
Instructions
  1. Soak fresh tamarind in warm water for 5 minutes, mix the tamarind well in water and squeeze the juice out of it, strain the juice and discard the skin.
Cooking in Instant Pot
  1. Into the pot, add all the above mentioned ingredients 'to cook in instant pot'.
  2. Cook over high pressure for 10 minutes. Let the pressure release naturally.
  3. Place a pan over medium heat, add all the ingredients mentioned 'to roast and grind to paste' and roast till coconut turns light golden in color. Let cool down.
  4. In a blender, grind the roasted coconut and whole spices along with ½ cup water and grind to a smooth paste.
  5. Add the shrimp to the cooked lentil and veggies, combine well.
  6. Add ground coconut, combine well.
  7. Add 1½ cups water, combine well.
  8. Add tamarind extract and salt to taste. Combine well.
  9. In Saute mode- normal heat: Cook for 15 minutes till shrimp has cooked well. Keep aside.
Tempering: Place a frying pan over medium heat, add oil and let oil turn hot.
  1. Add mustard seeds, let splutter.
  2. Add small onions, saute till onions turn golden brown.
  3. Add whole dried red chilies, curry leaves and cilantro, saute for a minute.
  4. Pour this over the shrimp sambar. Keep covered for a few minutes.
  5. Serve this aromatic and flavorful shrimp sambar along with rice, dosa, idli, idiyappam, appam etc.
Cooking in pressure cooker
  1. Into the cooker, add all the above mentioned ingredients 'to cook in pressure cooker'. Cook till 1 whistle and let pressure subside naturally.
  2. Add shrimp, ground coconut, tamarind extract and salt, cook for 15 minutes over medium heat.
  3. Finally, add the tempering and keep covered for some time.

 

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