CheMeen Kari - Kerala Shrimp Curry

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.

Cuisine

Indian

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free

Cooking Technique

Pressure Cook, Sauté

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, Rinku Bhattacharya, sauté, tomatoes

Prep Time

10 min

Cook Time

10 min

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.