I learned how to make this curry during a stay at Ayisha Manzil Homestay in Thalassery (Tellicherry), Kerala. Our hostess, Mrs. Moosa, used turmeric powder to marinate the shrimp and freshly roasted and ground coriander to round out the flavors in this uniquely spiced curry. For a fun twist, serve your guests a small plate of this recipe—1 cooked shrimp nestled in 1 tablespoon of curry.
*See notes for peeling tomatoes. A serrated peeler is the easiest way.
Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.