The crisp cool air makes it perfect for hot and spicy flavors, something that will warm you inside and out, and if you are looking to notch up your heat level just a little today’s slow cooker Kerala shrimp curry might just be for you.
I tried this in a couple of ways to get the shrimp consistency just right for you. So, you have two options, you can cook the sauce for about 4 hours adding the shrimp in during the final half and hour (this is my preferred method), alternately, you can cook the dish curry and shrimp and all for 2 hours. Cooking the shrimp longer will result in an excessively soft texture.
My family will be fine with anything served to them, as long as the texture is not compromised. This is why, while I have a host of slow cooker dishes that are acceptable, the only ones that make it to this blog space or my own site are the ones that well, do not seem like they are make in the slow cooker.
Kerala is a lush and beautiful state off the Southern coast of India. The natural climate makes for beautiful spice gardens leaving the state filled with cardamoms, cinnamon and black peppercorns and dotted with loads of coconut trees. I did say coast, so along with all of the spices and coconuts there is an abundance of fresh seafood. All of these flavors come together to offer you a well spiced curry that is rich with the sweetness of coconut. In fact, the state boasts of a beautiful region call the cardamom hill, which home to some of the most beautiful spice gardens of the world.
On a side note, this year, once my coriander sprouted rather accidently, I realized that even the spices that I often throught of as fresh left much to desired, so here, from this beautiful tropical spice region, I have culled out this creamy curry, adapted it for your busy day slow cooker to offer you a dish that will warm you both inside and out.
So, if you are out and about picking pumpkins or just enjoying the weather and are still looking for something hearty and exciting this dish is for you. Serve it with steamed jasmine or basmati rice maybe with a fresh tasting relish like my apple and cranberry relish on the side. Speaking of pumpkins, if you are looking for pumpkin and winter squash recipes off the beaten path, here is a round up for you.
If you are in the area and have some time on Wednesday Evening at 7 p.m., do stop by the Chappaqua Library where I will be talking spices and doing a demonstration featuring my Sweet and Sour Roasted Beets.
A well spiced slow cooked shrimp curry that is perfect for a chilly fall evening.
- ¾ teaspoon whole peppercorns
- 1 teaspoon cumin
- 1 teaspoon coriander seeds
- 1 teaspoon paprika
- ½ teaspoon red cayenne pepper to taste
- 1 teaspoon turmeric
- 1 teaspoon oil (can be coconut oil)
- 1 teaspoon whole black mustard seeds
- 10 curry leaves
- 1 medium sized onion, diced
- 11/2 teaspoons freshly grated ginger
- 3 medium sized tomatoes, diced
- ¾ cup coconut milk
- ¾ cup water
- 1 teaspoon salt or to taste
- 1 ½ pounds fresh shrimp, shelled and deveined
- Cilantro to garnish
- Turn the slow cooker on, setting it to 4 hours on high.
- Place the peppercorns, cumin and coriander seeds in a spice grinder and grind to a smooth powder. Stir in the paprika, cayenne and turmeric and mix well.
- Heat the oil and add in the mustard seeds and let the seeds pop, this allows the seeds to develop a nutty toasty flavor that is essential to this curry.
- Add in the spice powder and curry leaves and place this mixture in the slow cooker.
- Mix in the tomatoes, coconut milk, water and salt and let the mixture cook for 3 and ¼ hours.
- At this point add in the shrimp and let it simmer for another ¾ hour (see my note on this).
- Turn off the cooker, garnish with cilantro and serve.