Eral Iguru/ Shrimp Coconut Kurma

This recipe is a very traditional Tamil Nadu style preparation of shrimp/prawn and you just cannot go wrong with this one! The curry has just a handful of basic ingredients but the shrimp itself adds immense seafood flavor making this dish so aromatic and mouth-watering. This dish is also very easy to prepare and barely takes time. The only lengthy process is that of cleaning/de-veining the shrimp but if we have access to cleaned shrimp, then it cannot get any simpler. This tastes best with rice or dosa.

Ingredients:

Shrimp/ prawn (small variety) – 20
Bay leaf – 2
Cinnamon – 1/2 inch piece
Cloves – 3
Onion, finely chopped – 1 cup
Tomato, finely chopped – 1/2 cup
Garlic cloves, slivered – 6 to 8
Turmeric – 1/2 tsp
Salt – to taste
Oil – 3 tbsp

To grind:
Green chilies – 3
Coriander leave stalks – 5 to 6
Coconut, grated – 1 cup

Method:

  • Clean and de-vein shrimp
  • Grind green chilies, coriander leaves and coconut into a smooth paste
  • Heat oil in a wide pot and add bay leaves, cinnamon stick and cloves
  • Add the garlic and saute well
  • Add onion and saute until it turns translucent
  • Add the tomato, turmeric and the ground paste and cook for couple more minutes
  • Add salt and a cup of water and bring it to a boil
  • Reduce the heat to medium and add the shrimp
  • Cover and cook for about 15 minutes or until desired consistency is achieved
  • Serve hot with rice or dosa

Tip: A good way to clean shrimp is to wash them in a bowl of turmeric water after removing the shell and veins.

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