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Tamatar Masala Anda - Poached Eggs in Tomato Sauce
CheMeen Kari - Kerala Shrimp Curry
| By : |
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.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
4-6 servings
|
Ingredients
- 2-3 tbsp coconut oil
- 1 tsp mustard seeds
- 10-12 curry leaves
- 1 medium red onion chopped
- 1 tbsp grated fresh ginger
- 1 1/2 tsp ground coriander
- 2-3 cardamom pods
- 1 cinnamon stick (
2-inch ) - 1 tsp cayenne pepper powder
- 3 tomatoes chopped
- 1 1/2 lbs large shrimp shelled and deveined
- 1/2 cup coconut milk
- 1 tbsp chopped cilantro
Ingredients
|
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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With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!
With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!
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This dish was amazingly delicious!
Awesome seafood dish!
So sweet and delicious
Made this and it was a hit! I also added about a teaspoon of coriander as well.
Has anyone made this without the cocnut milk?
This dish is wonderful! The flavors were great together..If you don’t like heat just cut the cayenne pepper in half…Also if you are not near an Indian market you can substitute fresh basil leaves for the curry leaves..This is our favorite recipe so far!!!
Lots of ingredients but definitely worth it. Turned out amazing. I will be making this again very soon!
Love it. Easy to make, quick and delicious.
What a great recipe, thanks! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K