Introduction This recipe is inspired by the coastal cooking of Kerala, where shrimp is cooked in a coconut milk base infused with mustard seeds, curry leaves and tamarind. The curry is kept largely traditional, as coconut milk and whole spices are what make Malabar cooking distinctive: the change comes on the side, as cauliflower rice replaces steamed rice, giving the meal fewer refined carbohydrates while still providing the curry with a base to sit on. It is a dish that fits a lunch or dinner where one wants the flavour of a coastal curry but without the heaviness of a large bowl of white rice. Nutritional Benefits Shrimp is one of the leanest sources of animal protein available, offering a large amount of protein at relatively few calories, as well as selenium and vitamin B12. Coconut milk offers medium-chain triglycerides, a type of fat the body metabolises differently from most saturated fats, although it is calorie-dense and here it is used in a single measured cup rather than poured liberally. Mustard seeds and curry leaves, standard to Malabar cooking, provide antioxidants and are traditionally associated with aiding digestion. Cauliflower rice is the other major contributor to the dish: it has significantly fewer carbohydrates and calories than steamed rice of the same volume, but still provides fibre, vitamin C and vitamin K, making it a practical substitute for those monitoring their carbohydrate intake without wanting to give up a rice-and-curry meal.
1135 kcal
Calories
92 g
Protein
61 g
Carbs
67 g
Fat
Shrimp curry
Heat coconut oil in a pan and add mustard seeds. Once they splutter, add the curry leaves.
Add the chopped onion and sauté until translucent, then add the ginger-garlic paste and cook for a minute until the raw smell disappears.
Add the pureed tomatoes, turmeric, chilli powder and coriander powder. Cook on medium heat until the oil begins to separate from the masala.
Pour in the coconut milk and honey tamarind paste, and bring to a gentle simmer. Do not let it come to a rolling boil, as this can cause the coconut milk to split.
Add the cleaned shrimp and salt, and simmer for 5 to 7 minutes, or until the shrimp turns opaque and is just cooked through. Remove from heat.
Cauliflower rice
Heat coconut oil in a separate pan and add mustard seeds and curry leaves.
Add the grated cauliflower and salt, and sauté on medium-high heat for 5 to 6 minutes, stirring frequently, until just tender but not mushy.
Serve the shrimp curry hot, spooned over the cauliflower rice.
