Keralan Shrimp Curry

1. Fry the Onions

Start by heating the vegetable oil over a medium-high flame in a deep 10-inch skillet or heavy-bottomed pot. Once the oil is hot, add the finely chopped onions. Fry them until they are slightly browned but still soft, which should take about 7 to 8 minutes.

2. Prepare the Ginger, Garlic, and Coconut

While the onions are cooking, prepare the ginger, garlic, and roasted coconut. Place the peeled ginger cube, chopped garlic, and grated roasted coconut in a blender. Blend at high speed until the mixture forms tiny grains.

3. Add Blended Mixture and Spices

Once the onions are ready, add the blended mixture to the skillet or pot. Then, stir in the ground turmeric, roasted ground coriander, cayenne pepper, tamarind paste, tomato sauce, salt, and 0.75 cups of water. Bring this mixture to a boil.

4. Simmer the Sauce

Cover the skillet or pot, lower the heat, and let the sauce simmer gently for 5 minutes. This gives the flavors time to meld together and develop a rich, cohesive taste. You can make the sauce up to a day in advance if you wish.

5. Cook the Seafood

When you're ready to cook the seafood, bring the sauce back to a boil. Add the shrimp, lobster, or crabmeat to the boiling sauce. Fold the seafood into the sauce and cook it at high temperature, stirring continuously. The meat will cook quickly, and you will know it’s done when it turns opaque, which should take about 5 minutes.

6. Serve the Dish

Finally, transfer the seafood simmer to a warm serving bowl. Serve it with rice and dal for a complete and satisfying meal.