Last Updated on March 2, 2021 by Babita
Mangalorean Shrimp Curry is a classic and traditional recipe made with shrimps, coconut and spices. This fingering licking shrimp curry is something you will never find in regular Indian restaurants and will have to asking for more.
What is Yeti Kajipu
Yeti Kajipu is the Tulu language name for this recipe. “Yeti” means shrimp and “kajipu” means curry. This shrimp curry is made with coconut as it base. This type of cuisine is very local to the coastal town of Mangalore in Karnataka State, and the Bunts community. Mangalorean is a coastal town and as such coconut is one of the most common ingredients found in Mangalorean recipes.
Where can I find fresh coconut in NJ
In New Jersey, you can find fresh coconut in most of the stores. You can find them in local supermarkets, farmer’s markets, Asian and Indian stores. However, I have stopped buying whole, fresh coconut from these stores, because most of the time, they have gone bad. There was one occasion I had bought 10 coconut from different stores and each and every one of them ended up being bad or spoilt. So now I buy frozen grated coconut. These are fresh coconut which are grated and flash frozen. These work great because they taste fresh and you don’t have to deal with the mess of breaking, opening and grating the coconut. These grated frozen coconut are available in all Indian stores (see picture below).
Ingredients for Shrimp Coconut Curry
2 tbsp coriander seeds (dhania seeds)
1 tsp whole black pepper
1 tsp cumin seeds (jeera)
10 medium dry red chillies (you can add more, if u want it spicier)
1/4 tsp fenugreek seeds (methi seeds)
1/4 tsp ajwain/thymol/bishop’s weed ( you can substitute it with oregano )
1/2 tsp turmeric (haldi)
3 big flakes of garlic
1 small red onion
1 big tomato
2 cups of grated fresh or frozen coconut.
oil as required.
Other Ingredients for shrimp curry
2 lbs of cleaned and de-veined shrimps
1 tbsp of dry small shrimps
2 potatoes (optional)
salt to taste
How to Make the Coconut Curry
- Roast coriander seeds, cumin seeds, fenugreek seeds, ajwain, black pepper and dry red chilies individually in a fry pan with a little bit of canola or vegetable oil. Next lightly roast the grated coconut. If you are using fresh coconut then skip this step.
- Grind all of the above including the garlic, tomato, onion into a fine paste in a mixer/blender adding water as required.
- Heat a flat bottom casserole or stock pot. Add the paste along with 4 cups of water . Mix it properly and bring it to boil.
- Rinse the small shrimps in water to remove excess salt and add it to the stockpot and allow the curry to boil for another 7 minutes. If you are using potatoes then this is the time to add it.
- Next add the shrimps to the curry and boil for another 7 to 10 minutes until done.
- Serve with jasmine or parboiled rice.
Tips for Making the perfect Mangalorean Shrimp Curry
- You can find small dry shrimps in any of the Asian stores. It adds the much needed aroma and flavor to the curry.
- Do not use canned coconut milk for this recipe. It does not taste good.
- You can add potatoes to this recipe. Make sure they are cut into big pieces.
Mangalorean Shrimp Curry with Coconut - Yeti Kajipu
Ingredients
Ingredients for ground paste:
- 2 tbsp coriander seeds (dhania seeds)
- 1 tsp whole black pepper
- 1 tsp cumin seeds (jeera)
- 10 medium dry red chillies (you can add more, if u want it spicier)
- 1/4 tsp fenugreek seeds (methi seeds)
- 1/4 tsp ajwain/thymol/bishop’s weed ( you can substitute it with oregano )
- 1/2 tsp turmeric (haldi)
- 3 big flakes of garlic
- 1 small red onion
- 1 big tomato
- 2 cups of grated fresh or frozen coconut.
- oil as required.
Other Ingredients
- 2 lbs of cleaned and de-veined shrimps
- 1 tbsp of dry small shrimps
- 2 potatoes (optional)
- salt to taste
Instructions
- Roast coriander seeds, cumin seeds, fenugreek seeds, ajwain, black pepper and dry red chilies individually in a fry pan with a little bit of canola or vegetable oil. Next lightly roast the grated coconut. If
you are using fresh coconut then skip this step. - Grind all of the above including the garlic, tomato, onion into a fine paste in a mixer/blender adding water as required.
- Heat a flat bottom casserole or stock pot. Add the paste along with 4 cups of water . Mix it properly and bring it to boil.
- Rinse the small shrimps in water to remove excess salt and add it to the stockpot and allow the curry to boil for another 7 minutes. If you are using potatoes then this is the time to add it.
- Next add the shrimps to the curry and boil for another 7 to 10 minutes until done.
- Serve with jasmine or parboiled rice.
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My family loves curry, so I can’t wait to try this recipe! It looks delicious! Thanks for sharing!
This looks like a delicious curry.
Oh this is the coolest recipe. I know my family would love those curry flavors with their shrimp!
This looks so yummy. I really enjoy indian food but my husband does not like curry for some reason so I have to order out.
Looks like a yummy recipe to try! We love shrimps and this would be a delicious way to serve it. I will have to look for the ingredients so I can make this soon.
Curried anything is always a winner for me. I can’t wait to give this shrimp a try. I love the plating, too!