CheMeen Kari - Kerala Shrimp Curry

By: Instant Indian Cookbook - Rinku Bhattacharya

CheMeen Kari - Kerala Shrimp Curry
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4-6 servings, cardamom pods, cayenne pepper powder, chopped cilantro, cinnamon stick, coconut milk, coconut oil, contributed, cook 10 min, curry leaves, easy, gluten free, grated fresh ginger, ground coriander, indian, large shrimp, main course, medium red onion, mustard seeds, prep 10 min, pressure cook, sauté, tomatoes

prep icon Prep Time
10 min
cook icon Cook Time
10 min

serving icon Servings
4-6 servings
Ingredients
  • 2-3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 10-12 curry leaves
  • 1 medium red onion
  • 1 tbsp grated fresh ginger
  • 1 1/2 tsp ground coriander
  • 2-3 cardamom pods
  • 1 cinnamon stick
  • 1 tsp cayenne pepper powder
  • 3 tomatoes
  • 1 1/2 lbs large shrimp
  • 1/2 cup coconut milk
  • 1 tbsp chopped cilantro
Instructions
  • Set the Instant Pot® on Sauté mode. Heat the coconut oil until the pot registers hot. Add the mustard seeds and wait until the seeds begin to crackle. Add the curry leaves, red onion, and grated ginger, and sauté lightly for 3 to 4 minutes.
  • Stir in the coriander, cardamom pods, cinnamon stick, cayenne pepper powder, and tomatoes and cook until the tomatoes have softened. Stir in the shrimp and coconut milk.
  • Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® to Manual Low Pressure for 2 minutes.
  • When the cooking time is complete, do a Quick Pressure Release. Remove the cover and stir well. Put the curry in a serving bowl and garnish with the cilantro.
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