Description
A representative South Indian coastal curry simmering large shrimp in fresh coconut milk, turmeric, and curry leaves with mild heat and rich flavor.
Restaurants serving Jhinga Nariyal
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Shrimp
- Coconut milk
- Onion
- Tomato
- Garlic
- Ginger
- Green chilies
- Mustard seeds
- Curry leaves
- Turmeric
- Coriander powder
- Salt
- Coconut oil
Instructions
- Heat coconut oil in a pot, fry mustard seeds, curry leaves, and green chilies to release aroma.
- Add minced onions, garlic-ginger, chopped tomatoes, turmeric, and coriander powder; fry until paste-like.
- Toss in shrimp, pour coconut milk, and simmer briefly for a few minutes until shrimp is cooked through to finish.
Learn more Spice, substitutes, tips
Key spices
Savory mustard seeds and curry leaf flavor
Substitutes at Japanese supermarkets
Scallops (substitute for seafood umami)
Pairing
White rice、Lemon rice
Trivia
[Hardcore] 'Nariyal' means coconut. In coastal areas like Kerala and Goa, seafood and coconut combos are more common than meat; the pro skill lies in minimizing spices to highlight the ingredients.
Eating tips & etiquette
[Unique Eating] Soak plenty of sauce into flaky white rice, enjoying the plump shrimp texture and coconut sweetness alternately!
Allergen
Shrimp