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Classic South Indian Shrimp Curry (Chemmeen Curry)
Traditional dish · Indian
A fragrant and flavorful South Indian shrimp curry, rich with coconut milk, tamarind, and aromatic spices. This traditional recipe offers a delightful balance of tangy, spicy, and creamy notes.
Ingredients
- Shrimp, peeled and deveined1 lb
- Coconut milk, full fat1 can (13.5 oz)
- Tamarind paste2 tbsp
- Onion, finely chopped1 medium
- Tomatoes, chopped2 medium
- Ginger, minced1 tbsp
- Garlic, minced1 tbsp
- Green chilies, slit2-3
- Turmeric powder1 tsp
- Coriander powder2 tsp
- Red chili powder1 tsp
- Mustard seeds1 tsp
- Curry leaves1 sprig
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Heat oil in a pot or Dutch oven over medium heat. Add mustard seeds and let them splutter.
- 2
Add curry leaves and green chilies, sauté for a few seconds.
- 3
Add chopped onion and sauté until translucent.
- 4
Add minced ginger and garlic, cook for another minute until fragrant.
- 5
Stir in turmeric powder, coriander powder, and red chili powder. Cook for 30 seconds.
- 6
Add chopped tomatoes and cook until softened.
- 7
Pour in coconut milk and tamarind paste. Add salt and water. Bring to a simmer.
- 8
Add the shrimp to the simmering curry. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
- 9
Adjust seasoning with salt and pepper if needed. Serve hot.
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