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Kerala · Dinner

Shrimp Puttu Curry

Traditional 98. Shrimp Puttu Curry recipe

🧺 Ingredients

• 500g small shrimp, cleaned and deveined
• 150ml thin coconut milk
• 100ml thick coconut milk
• 1 medium onion, finely sliced
• 2 tbsp ginger-garlic paste
• 1 medium tomato, chopped
• 3 green chilies, minced
• 6-8 curry leaves
• 1 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 3 tbsp coconut oil
• 1 tbsp lime juice
• Salt to taste

👩‍🍳 How to make Shrimp Puttu Curry

1. Season shrimp (5 mins): Toss shrimp with 1 tbsp ginger-garlic paste, 1/4 tsp turmeric, salt, and 1 tsp lime juice. Let sit for 5 minutes.
2. Brown onions (2 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 1-2 minutes until softened.
3. Build spice base (2 mins, medium heat): Add remaining ginger-garlic paste and cook for 30 seconds. Add Kashmiri chili powder, coriander powder, black pepper powder. Stir for 1 minute; oil separates.
4. Add tomato (2 mins, medium heat): Add chopped tomato and cook for 1-2 minutes until softened. Do not break apart.
5. Add thin coconut milk (1 min, medium heat): Pour thin coconut milk, bring to gentle simmer.
6. Finish (2 mins, low heat): Pour thick coconut milk slowly, stirring gently. Drizzle remaining lime juice. Simmer for final 1-2 minutes. Gravy should be light, not thick.

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