Shrimp Curry with Coconut and Bilimbi Fruit

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A delightful, mild Shrimp Curry with ground coconut paste and the unique flavor ad tangy Bilimbi fruit.

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♦Prep time:15MIN ♦Cook time:15MIN ♦Yield:4 Servings.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Prawns (The pink-tailed variety or the smaller variety is best for Kerala curry and please only use fresh prawns as this is a very delicately-spiced curry and using frozen prawns won't be forgiving!)		5OO gms
Bilimbi fruit (rumbanpuli), sliced lengthwise		¾ cup
Grated coconut		¼ cup
Shallots		2
Curry leaves		4 -5
Mild chili powder		1 to 2 tsp
Turmeric powder		½ tsp
Coriander powder		¼ to ½ tsp
Salt		To taste
Coconut milk to adjust thickness- optional		¼ to ½ cup

Method:

1. Clean and de-vein the prawns. Slice the Bilimbi fruit vertically.
2. In an earthen pot, add the prawns with just enough water to submerge them, the bilimbi slices, chili powder & turmeric powder. Bring up to boil and add salt.
3. Coconut Paste: Grind together the grated coconut, shallots, and curry leaves to make a fine paste.
4. Add to boiled curry and bring back up to boil.
5. Add coriander powder now. Cook uncovered on medium heat till the prawns are cooked and the curry thickens.
6. Optional – Add coconut milk to adjust the thickness of the curry.

Shrimp Curry with Coconut and Bilimbi Fruit

 

Notes:

• The bilimbi fruit should be sour and fresh. If you don’t have sufficient bilimbi fruit you can add a small piece of fish tamarind to compensate for it.
• Traditionally, this curry has less chili powder, and takes on more of the yellow from the turmeric, appearance-wise(like in the post-pic), However, sometimes, I add more chili powder(like in the video image).
• This curry does not require tempering, but if you insist.. heat some coconut oil, and add some curry leaves, green chili and shallots. Fry till the shallots are golden and add to the curry.

Key Ingredients: Prawns, Coconut, Bilimbi Fruit, Spices, Salt.

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