Kerala-Style Shrimp Roast with Coconut Slices

25 Minutes

medium

4 Servings

This Kerala-style shrimp roast with fresh coconut slices is a flavorful and aromatic seafood dish that combines traditional spices and ingredients for an unforgettable culinary experience. The shrimp, marinated in a rich blend of turmeric powder, red chili powder, black pepper, ginger, garlic, and green chilies, is cooked to perfection in a tangy tamarind-like kombucha water. Fresh coconut slices infuse the dish with a tropical flavor, while the heat from the green chilies and black pepper adds a spicy kick. The recipe uses earthy ingredients like shallots, curry leaves, and coconut oil to bring the flavors together in an authentic Kerala-style roast. Perfect for a quick, yet impressive, meal, this recipe takes minimal time to prepare, making it ideal for any occasion, whether a regular meal or a special gathering. The dish is traditionally cooked in an earthen pot, adding a rustic touch that enhances the overall flavor profile. Serve this shrimp roast with Kerala rice for a complete, satisfying meal that bursts with flavors, textures, and aromas. Impress your guests or surprise your family with this unique and easy-to-make shrimp recipe.
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Ingredients

Adjust Servings
2 lbs Shrimp
1/2 Cup Coconut Slices
2 Large Soaked in Water Slices of Kombucha
1 1/2 Tsp Turmeric Powder
1 Tsp Red Chili Powder
1 Tbsp Dried Black Peppercorn
6 Small Garlic Cloves
1 inch Piece of Ginger
2 Shallots
4 Green Chilies
1/2 cup Fresh Curry Leaves
1 Tbsp Coconut Oil
Salt to Taste

Directions

1.
Soak kombucha slices in lukewarm water.
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2.
Add coconut slices to an earthen pot.
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3.
Add turmeric powder and red chili powder, mix well.
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4.
Crush garlic, ginger, black pepper, and green chilies into a paste.
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5.
Add the crushed paste to the pot with coconut slices and mix.
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6.
Turn on the heat and let it simmer until bubbling.
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7.
Add the shrimp and cover the pot. Cook for 5 minutes.
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8.
Slice the shallots and add them to the pot with salt.
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9.
Add fresh curry leaves, stir well.
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10.
Garnish with coconut oil and serve hot with rice.
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