Kolambi Kaju Curry

2 days ago 7

Democracy Dies successful Darkness

Deeply spiced and acceptable successful nether an hour, this coconut scented curry comes from cook Sanjeev Kapoor’s “How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen.” The archetypal crockery calls for tender greenish cashews and fresh, young coconut; here, it’s been adapted to diagnostic shrimp. To approximate the texture of Indian cashews that are brushed and astir creamy, you'll soak earthy cashews successful precise lukewarm h2o earlier draining and adding them to the dish. The curry’s level of vigor tin beryllium adjusted by utilizing the low-end scope of cayenne and greenish pepper, and besides by adding an optional dollop of coconut pick (the worldly that forms astatine the apical of a tin of coconut milk) astatine the end. Tamarind pulp is disposable astatine Indian markets.

Serve with rice.

Refrigerate for up to 4 days.

Ingredients

20 earthy cashews (1 1/3 ounces), positive much for optional garnish
20 ample earthy shrimp (1 pound), peeled and deveined
1 to 2 tiny caller chiles, preferably red, stemmed
16 cloves ail (from 1 to 2 heads), divided
One (2-inch) portion caller ginger, chopped
8 full achromatic peppercorns
4 full cloves
1/2 spoon crushed cinnamon
Leaves from 8 to 10 stems caller cilantro, divided
1 3/4 cups water, divided, positive much arsenic needed
1 mean reddish bulb (8 ounces), chopped into chunks
1/4 cupful rootlike oil
1 to 2 teaspoons reddish chili powder
1/2 spoon crushed turmeric
1/4 spoon good salt, positive much to taste
4 teaspoons seedless tamarind pulp, (may substitute tamarind concentrate)
2 to 4 tablespoons unsweetened coconut pick (optional; not to beryllium confused with pick of coconut)

Nutritional Facts

Per serving

Calories
320
Fat
23 g
Saturated Fat
3 g
Carbohydrates
21 g
Sodium
650 mg
Cholesterol
55 mg
Protein
12 g
Fiber
3 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Sanjeev Kapoor’s "How to Cook Indian: More than 500 Classic Recipes for the Modern Kitchen" (Stewart, Tabori & Chang, 2011).

Tested by Bonnie S. Benwick and G. Daniela Galarza.

Published April 5, 2011

Updated March 13, 2026