15-30 min4-6 servingscardamom pods

CheMeen Kari - Kerala Shrimp Curry

By Rinku Bhattacharya

4-6 servings

15-30 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 10 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Indian

Diet: Gluten Free

Yield: 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

This recipe is from the home kitchen of Mrs. Thomas, a family friend from Kerala who actually used to refer to it as “Bombay Curry.” Upon further exploration I was rather amused to understand further details of this name. The dish is made with supposedly “new-fangled” ingredients such as tomatoes instead of tamarind, hence relegated to Bombay rather than Kerala. No matter the name, the general flavor profile is delicate and herby and makes a perfect dish with steamed rosemata rice.

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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About the chef

Rinku Bhattacharya

Rinku Bhattacharya is a busy working mother and a passionate home cook. Her recipes are inspired by a deep love for fresh ingredients and Indian flavors, along with the practical daily needs of feeding a family. Bhattacharya’s cooking is fresh, simple, accessible and most importantly, full of flavor. She brings a diversity of global flavors to her Indian-American table, and her recipes often feature the electric pressure cooker and the air fryer. As someone who actually lives the daily struggle of getting dinner on the table, Bhattacharya has created recipes--in her three cookbooks and on her blog--that fit into a busy lifestyle and guarantee diverse options for your dinner rotation. Her culinary blog, Spice Chronicles (www.spicechronicles.com) details her cooking and family adventures and offers readers globally-inspired, wholesome, delicious, and dependable recipes in each post

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