Fragrant Ginger Shrimp with Shallots and Curry Leaves

Cochin Jhinga

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Shrimp, called prawns in India, are abundant in the country’s three oceans—the Arabian Sea, the Bay of Bengal, and the Indian Ocean. Cooks from the southwestern state of Kerala are masters at creating saucy magic with locally processed coconut oil, shallots, and of course prawns (which they cook with the head on). They cook many of their curries in urulis: wide-mouthed, slightly deep pots that have no handles but do have an impressive lip that makes them easy to lift. Brass, stainles