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Sunday, November 08, 2009

Kerala Shrimp an entrée or an appetizer

I had the pleasure of featuring this lovely Kerala classic shrimp dish on the Weekend Morning Show with Kerän Sanders. It is very popular at parties as an appetizer and with other dishes as an entrée.

Kerala Shrimp

1/4 kg small shrimp
1 tsp ground chilies
1/4 tsp turmeric powder
1/2 tsp vinegar

1 tbs cooking oil (grapeseed oil or canola so as to not add flavour)
1 large onion, chopped
a few curry leaves
1/4 tsp. paprika or chili powder (depending on how spicy you like the food)
1 tsp coconut oil (optional)

Clean and marinate shrimp in chilies, turmeric and vinegar at least 1/2 hour before cooking.

Heat oil in pan and sauté onion until golden brown. Remove from oil and set aside. Fry the shrimp in the same oil until crispy. Then add the fried onion, curry leaves and optional paprika or chili powder on low heat. Add the coconut oil for good Keralan flavour. Test for salt and serve with rice, roti or chappati, etc.

1 comment:

zollipop said...

Can you serve this dish as finger food or does it need to go on plates? (We are looking for Indian appetizers for our wedding next year)