Kerala-Style Shrimp Curry Recipe

• 3 thumb-sized pieces kodampuli
• 1/2 cup boiling water
• 1 large onion, peeled and roughly chopped
• 3-inch generous knob of ginger, peeled roughly chopped
• 6 cloves garlic, peeled
• 1 Thai green chile, stem removed
• 1 tablespoon hot red chile (such as
• ), ground
• 1 teaspoon sweet paprika
• 4 tablespoons oil, divided (preferably coconut oil, though vegetable or olive would do fine)
• 2 teaspoons brown mustard seed
• 8 curry leaves
• 1/2 teaspoon asafoetida
• 14 ounces thick coconut milk or coconut cream (see note)
• 1 pound cleaned, shelled shrimp
• 1 tablespoon raw sugar, or to taste
• Lime and cilantro for garnish

1. Briefly rinse kodampuli to remove any dust, then soak in boiling water in a small bowl before proceeding to prep remaining ingredients.
2. Combine onion, ginger, garlic, green chile, both red chiles, and 1 tablespoon coconut oil in food processor. Process until they combine into a smooth paste.
3. Heat remaining oil in a large saute pan over high heat. When oil shimmers, add mustard seeds, curry leaves, and asafoetida. Stir to coat with oil and fry until mustard seeds pop about 30 seconds, then add onion paste. Stir to coat with oil and fry until paste browns slightly and becomes dry, about 10 minutes.
4. Add coconut milk, kodampuli, and its soaking liquid, and bring pan to a simmer. Simmer for 5 minutes to give flavors time to meld. Turn off heat and add shrimp, stirring to coat them in the sauce. Let shrimp cook until almost (but not fully) done, 1-2 minutes. Add salt and sugar to taste, then serve immediately with rice, passing lime wedges and cilantro at the table.

kodampuli, boiling water, onion, generous knob, garlic, green chile, hot red chile, sweet paprika, oil, brown mustard seed, curry, asafoetida, coconut milk, shrimp, sugar, cilantro

Taken from www.seriouseats.com/recipes/2011/02/kerala-style-shrimp-curry-south-indian-recipe.html (may not work)