This easy Shrimp Roast recipe hails from the state of Kerala, India. With the sharp flavors of roughly crushed garlic and ginger, along with the tanginess from Kokum, get ready for a party in your mouth. Serve it with rice or roti or as the star appetizer for your next get-together.
Scroll down for the video tutorial.
Prep Time: 10 minutes
Marinate Time: 30 minutes
Cook Time: 20 minutes
Raw Shrimp – 1 lb (31-40), thawed, peeled and deveined
Garlic – 8 large cloves
Ginger – 1-inch piece
Whole Black Peppercorn – 2 tsp or to taste
Red Chili Powder – 2 tsp
Turmeric – 1 tsp
Coriander Powder – 1 Tbsp
Salt – to taste
Curry Leaves – 2 sprigs, divided (roughly torn)
Wet Kokum – 2 to 3 pieces, soaked 30 mins in 1/2 cup hot water and roughly chopped (tamarind can be substituted)
Coconut Oil – 1.5 Tbsp
Mustard Seeds – 1 tsp
Onion – 1 large, chopped finely
Coconut Slivers – few pieces
Green Chilies – 2 or to taste, slit
1. With a mortar/pestle, coarsely grind the Garlic, Ginger & Black Peppercorns.
2. In a mixing bowl, add Shrimp and above crushed ingredients along with Red Chili Powder, Turmeric, Coriander Powder, Salt, 1 sprig Curry Leaves and strained Kokum pieces (Do Not Discard Soaking Water) . Mix well to coat Shrimp completely.
3. Cover and marinate Shrimp in the refrigerator for at least 30 minutes.
4. In a pan, heat Coconut Oil.
5. Add Mustard Seeds and allow them to pop.
6. Add Curry Leaves and Onions.
7. Add a little salt, Coconut Slivers and Green Chilies. Mix well and allow Onions to brown.
8. Once Onions are golden brown, add marinated Shrimp and gently mix to coat.
9. Cook until Shrimp is pink, stirring in between.
10. Add reserved water from soaking Kokum, mix well and allow water to evaporate.
11. Garnish with fresh Curry Leaves and a drizzle of Coconut Oil.
12. Serve with rice or roti or as an appetizer.