Instant Pot Malabar Shrimp Curry
What is Malabar Shrimp Curry?Malabar shrimp curry is a spicy shrimp curry made with curry leaves, onions, and tomatoes. This recipe is from South India, mainly Kerala. Some people cook it with coconut while others prefer to exclude coconut. Some people also cook the curry in coconut milk. I have simplified this recipe and added tamarind and desiccated dried coconut to the gravy in the end. Instead of coconut milk, I have added a little bit of heavy whipping cream. It is very delicious and flavorful.This curry is spicy, sour, and tangy with a unique coconut flavor. This recipe has been made in the Instant Pot and is super easy and quick.Shrimp: I used frozen shrimps, peeled and deveined. I used the 70-90 count per pound shrimp, that is the small sized shrimp.Tamarind concentrate: After trying tamarind paste, tamarind concentrate, and tamarind pulp, I firmed up on tamarind concentrate. Tamarind concentrate is easy to use and is convenient. It is a thick dark paste sold in small plastic tubs in most Indian stores. I normally use this for the convenience aspect. Additionally, I like the way it tastes. I also use it in other dishes that require tamarind.Coconut: I used the dried desiccated coconut from the Indian store.
Ingredients
- 3 tbsp coconut oil
- 1 and 1/4 tsp mustard seeds
(rai) - 1/4 tsp fenugreek seeds
(methi seeds) - 2 whole dried red chili peppers
- 12 curry leaves (kadi patta)
- 1/2 red onion finely chopped (1/2 cup chopped)
- 1.5 tsp ginger garlic paste
- 1 tomato finely chopped
- 1/4 tsp ground turmeric
(haldi) - 3/4 tsp red chili powder
(ground cayenne pepper) - 1 and 1/4 tsp salt
- 1/4 tsp sugar
- 1/2 cup water
- 2 cups shrimp (frozen deveined shrimp) (70 – 90 count per pound)
- 1 and 1/4 tsp tamarind concentrate
- 1/4 cup dried desiccated coconut
- 1 tbsp heavy whipping cream or coconut milk
- 2 tbsp fresh cilantro finely chopped (for garnish)
Instructions
Prep
- Wash and finely chop the onion, tomato, and cilantro.
Cook
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot.
- When the oil is hot add the mustard seeds.
- When the mustard seeds splutter add the fenugreek seeds, red chili peppers, and curry leaves.
- After about 30 seconds, add the chopped onions. Stir occasionally.
- When the onions turn golden in roughly 2 to 4 minutes add the ginger garlic paste.
- Add the chopped tomatoes and sauté for a few minutes until the tomatoes get mushy. Keep stirring.
- Add the red chili powder, turmeric, salt, sugar, and ¼ cup water. Keep stirring for about a minute.
- Add the shrimp and stir.
- Add the remaining ¼ cup water. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
- Press cancel.
- Secure the lid on the pot with the pressure-valve sealed.
- Select manual and cook at high pressure for 1 minute.
- Use quick pressure release to depressurize.
- Open the lid.
- Select sauté.
- Add the desiccated coconut and tamarind concentrate. Stir for about 30 seconds.
- Add the heavy whipping cream.
- Press cancel.
- Transfer in a serving bowl immediately.
- Garnish with chopped cilantro.
Serve
- Serve with steamed rice or roti.
Notes
- This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- All the ingredients can be easily found in an Indian grocery store.
- The shrimp can be purchased in the frozen aisle of most leading grocery stores.
- Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. So if you don’t have red chili powder you can use cayenne pepper instead.