Kerala Coconut Shrimp

Kerala Coconut Shrimp is what you get when you dunk succulent shrimp into creamy coconut milk simmered in rich, Indian spices. Simply delicious with rice or bread! Straight from the land of coconuts and seafood, Kerala, you’re guaranteed a “flavourplosion” in your mouth.
Kerala Coconut Shrimp
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Cooking Time
30 mins


  • 700g peeled medium size shrimp
  • 2 tbsp. coriander seeds, toasted
  • 1 tsp. fennel seeds, toasted
  • 1 tsp. black peppercorn, toasted
  • 3 curry leaves
  • 2 tsp. lime juice
  • 6 tbsp. cooking oil
  • 1 tsp. mustard seeds
  • 1 onion, cut into rings
  • 5 cloves garlic, minced
  • 2 tbsp. chilli powder
  • 1 tsp. turmeric powder
  • 1 tbsp. minced ginger
  • 3 green chilli, whole
  • 1 ½ cup coconut milk
  • 1 tbsp. Maggi© ikan bilis granules
  • Chopped coriander leaves as garnish


  1. Grind the toasted spices.
  2. Heat oil and fry mustard leaves with curry leaves.
  3. Add onions, garlic, and ginger. Fry until golden in colour.
  4. Add the toasted spices, chilli powder, turmeric, as well as green chilli. Fry until Fragrant.
  5. Add coconut ikan bilis granules, green chilli and simmer the sauce until slightly thickened.
  6. Add prawns and turn heat off.
  7. Season with salt and sugar.
  8. Add lemon juice.
  9. Sprinkle chopped coriander on top for garnish.

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