Shrimp and Potato in Roasted Coconut Gravy
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
For roasting coconut
  • Oil- 1 tbsp
  • Coconut, grated- 1½ cups
  • Small onions- 4 sliced (if using large shallots use only 1)
  • Cinnamon stick- 1-inch slice (don't skip this)
  • Fennel powder- 2 tsp
  • Coriander powder- 2 tsp
  • Turmeric powder- ¼ tsp
  • Kashmiri red chili powder- 1½ tsp (or use regular chili powder)
  • Water, while grinding- 1½ cups
For making the curry
  • Potato, cubed- 3
  • Curry leaves- 1 sprig
  • Shrimp- 20 (deveined and shelled)
  • Water- ½ to 1 cup, to thin down the gravy
  • Salt- 1 to 1½ tsp
  • 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, 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 powder.
  4. Don't skip adding cinnamon & fennel powder.
  5. Combine along with the coconut for a minute and remove from the heat.
  6. Let cool down and grind the roasted coconut along with 1½ cups water to a smooth paste.
  7. Place a large pan over medium heat.
  8. Add potatoes, shrimp, curry leaves, green chilies.
  9. Add the ground roasted coconut paste, combine well.
  10. Add ½ cup water to thin down the gravy.
  11. Add salt to taste.
  12. If you want this curry to be spicy, add chili powder as per your needs.
  13. Cook covered for 15 to 20 minutes till the potatoes have turned soft. Do not overcook the potatoes.
  14. Let the gravy bubble up and come to a boil.
  15. Open the lid and combine everything well.
  16. Remove the pan from the heat and keep covered for some time.
  17. This curry goes really well with Orotti or rice roti.
  18. Serve with rice, chapati, orotti, pathiri, etc.
Notes
-Vegetarians[/b] 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, make sure to cook in that.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/shrimp-and-potato-in-roasted-coconut-gravy-my-mom-recipe/