Kerala Shrimp Curry with Garcinia Cambogia Recipe



Kerala Shrimp Curry with Garcinia Cambogia

Preparation –  In an earthenware container (or other vessel on hand), marinate shrimp with red chili powder, coriander powder, turmeric, ginger-garlic paste, chopped ginger, curry leaves, slit green chili and a few drops of coconut or vegetable oil. Set aside for 15 – 20 minutes.

Add raw diced mango, water and cook for a few minutes till mango pieces and shrimp are almost done. Add coconut milk, stir well and simmer. In a separate frying pan or a small karahi/wok, heat oil and fry shallots to a golden brown color along with a few curry leaves. Pour it over the shrimp curry and cover with a lid. Serve hot with plain rice. Caution: Do not overcook shrimp. Alternate method: add shrimp once the green mangoes are half done.

Note: Garcinia cambogia, when it ripens, turns yellow. The seeds are removed and are salted and dried in the sun at which time they turn black in color. They can be stored for a very long time. The dried, black garcinia cambogia is usually soaked in warm water to wash away the impurities during the drying process and to make it soft before adding to curries.


1 ½ lbs small shrimp
1 tbsp red chili powder
½ tsp turmeric powder
2 tbsp coriander powder
½ tsp ginger-garlic paste
1 tsp chopped ginger
2-3 split whole green chilis
small sprig curry leaves
1 diced medium raw green mango
1 cup coconut milk
1 ½ cups water
salt to taste
4 finely sliced shallots
oil to fry shallots (coconut oil is traditionally used but you can substitute any oil — vegetable oil, olive oil, etc.)

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