CheMeen Kari - Kerala Shrimp Curry
By :Instant Indian Cookbook - Rinku Bhattacharya
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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.
Votes: 11
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Ginger, Mustard Seeds, Shrimp
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
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Ginger, Mustard Seeds, Shrimp
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
Votes: 11
Rating: 5
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® to Manual Low Pressure for 2 minutes.
  4. 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.
7 replies
  1. John Hriczo
    John Hriczo says:

    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!!!

  2. Bkraw
    Bkraw says:

    Lots of ingredients but definitely worth it. Turned out amazing. I will be making this again very soon!

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