Scampi kerala curry

Scampi kerala curry

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

For me, this recipe conjures up images of rice barges floating along the backwaters of Kerala, which are teeming with fresh scampi. Boatmen catch the scampi with nets and make this delicious curry for everyone on board. The aromas of this dish always transport me to such a paradise. Serve this dish with steamed basmati or other long-grain rice, or for something really special, the red short-grain rice from Kerala.

Ingredients

Quantity Ingredient
100ml coconut oil or other vegetable oil, (see notes)
1/2 teaspoon fenugreek seeds
garlic, crushed
8 spring onions, sliced
2 x 3cm pieces fresh ginger, julienned
4 green chillies, slit to just below the stalk area, top and seeds left intact
20 curry leaves
20g kokum, soaked and chopped, (see Notes)

Method

  1. To make the paste, mix the chilli powder, coriander, turmeric and ginger and garlic pastes together with 1–2 tablespoons water in a small bowl until it forms a paste. Set aside.
  2. Heat the oil in a large saucepan over a medium heat. Cook the fenugreek seeds for about 5 seconds, until they become light brown. Immediately stir in the crushed garlic and cook for about 30 seconds, or until golden brown.
  3. Add the paste and sauté, stirring continuously, for a further 2–3 minutes. Add the spring onion, ginger, green chillies, curry leaves, kokum or tamarind, salt and 250 ml water. Stir to mix together, then bring to a boil.
  4. Add the scampi, cover and cook over a medium heat for about 8 minutes, or until the sauce thickens.
  5. Stir in the coconut milk, reduce the heat to low and cook uncovered for a further 2 minutes. Serve hot.

Notes:

  • If using coconut oil, make sure it is fresh. Like olive oil, coconut oil can become rancid if it is not stored properly or if it is old. Fresh coconut oil has a lovely sweet flavour but it can absolutely spoil a dish if it is stale.

    Kokum is the dried rind of the fruit of the kokum tree. It is found in Indian or Asian grocery stores. Make sure that it is soft and pliable, and only buy a small quantity as it tends to dry up if kept for too long.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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