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.
Servings Prep Time
4-6servings 10minutes
Cook Time
10minutes
Servings Prep Time
4-6servings 10minutes
Cook Time
10minutes
Ingredients
  • 2-3tbsp coconut oil
  • 1 tsp mustard seeds
  • 10-12 curry leaves
  • 1 medium red onionchopped
  • 1tbsp grated fresh ginger
  • 1 1/2tsp ground coriander
  • 2-3 cardamom pods
  • 1 cinnamon stick(2-inch)
  • 1tsp cayenne pepper powder
  • 3 tomatoeschopped
  • 1 1/2lbs large shrimpshelled and deveined
  • 1/2cup coconut milk
  • 1tbsp chopped cilantro
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.