Shrimp Malabar Recipe

Prepare and marinate shrimp

Rinse the shrimp, pat dry with paper towels and place in a bowl. Add 1 tsp salt (from the marinade), 0.5 tsp turmeric and 1 tbsp lemon juice. Toss to coat and let sit while you prepare other ingredients, 10–15 minutes. Pat off any excess liquid before cooking.

Quick sear (partial cook)

Heat 1 tbsp vegetable oil in a wide skillet over medium-high heat until shimmering. Add marinated shrimp in a single layer and sear 60–90 seconds per side just until they begin to turn opaque and curl — do not fully cook. Remove shrimp to a plate and reserve. (They will finish cooking in the sauce.) Wipe skillet if it has large stuck bits, leaving any fond.

Temper aromatics

In the same skillet, add 1 tbsp vegetable oil and warm it over medium heat. When the oil is hot, add 1 tsp mustard seeds. When they start to pop (a few seconds), add the curry leaves and immediately sauté for 8–10 seconds until fragrant.

Cook onion, garlic and ginger

Add the 1.5 cups thinly sliced onion. Sauté over medium heat, stirring occasionally, until the onion is soft and edges are lightly browned, 7–10 minutes. Add the minced garlic (6 cloves), grated ginger (2 tsp) and slit green chilies (2 small). Cook another 1–2 minutes until the raw aroma of garlic and ginger subsides.

Build the tomato-spice base

Stir in the chopped tomatoes (2 cups). Add 1 tsp ground coriander, 1 tsp Kashmiri chili powder, 0.5 tsp freshly ground black pepper and 1 tsp salt (for the sauce). Cook, stirring occasionally, until the tomatoes break down and oil/juice begins to separate slightly from the sauce, about 6–8 minutes. Taste and adjust salt or chilies now.

Add cream and finish

Reduce heat to low. Pour in 200 ml light cream and 100 ml coconut milk (if using) and stir gently to combine. Warm the sauce until it is just barely simmering — do not boil vigorously, which can curdle the cream. Return the partially cooked shrimp to the pan and simmer gently for 2–4 minutes until the shrimp are fully cooked through and cooked just to opaque (internal temperature ~63°C / 145°F). Taste and adjust seasoning (salt/pepper). Turn off heat and stir in chopped cilantro (2 tbsp).

Rinse and (optional) soak rice

Place 2 cups basmati rice in a bowl and rinse under cold water until the water runs clear to remove excess starch. (Optional: soak the rinsed rice for 15–20 minutes, then drain.)

Cook rice

Bring 3.5 cups water to a boil in a medium pot with 0.5 tsp salt and 1 tbsp oil or ghee. Add the rinsed (and drained) rice, stir once, return to a boil, then reduce heat to very low, cover tightly and cook undisturbed for 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 8–10 minutes. Fluff with a fork before serving.

Check the consistency of the Shrimp Malabar: if the sauce is too thick, loosen with 1–2 tbsp water or additional coconut milk; if too thin, simmer gently for another minute or two to reduce. Spoon rice onto plates or a serving platter, ladle Shrimp Malabar over or alongside the rice, garnish with extra cilantro and lime wedges, and serve immediately.