Servings: 4 to 6
Based on the Indian comfort dish chemmeen moilee shrimp from the southwestern state of Kerala, this soup is redolent of the exotic fragrances of the Malabar Coast.
Ingredients
- 1/4 cup coconut oil
- 1 Tbs. finely chopped garlic
- 1 Tbs. finely chopped fresh ginger; plus 2 Tbs. julienned
- 1 Tbs. yellow mustard seeds
- 3/4 tsp. ground turmeric
- Kosher salt
- 1-1/2 lb. extra-large shrimp (26 to 30 per lb.), peeled, deveined, and tails intact
- 3 whole cloves
- 2 tsp. coriander seeds
- 2 green cardamom pods
- 1 tsp. cumin seeds
- 1/2 tsp. fennel seeds
- 1 13.5-oz. can coconut milk, well shaken
- 3 jalapeños, seeded and thinly sliced
- 10 to 20 curry leaves
- 3 cups chicken stock
- 1 Tbs. fresh lime juice
- 1 Tbs. palm sugar or light brown sugar
- 1 pint grape or cherry tomatoes, cut in half
- 3 cups cooked basmati rice
- 2 Tbs. finely chopped fresh cilantro, plus small leaves for garnish
- Lime wedges, for serving
Preparation
- In a large bowl, combine 2 Tbs. of the oil, the garlic, chopped ginger, mustard seeds, turmeric, and 1/2 tsp. salt. add the shrimp and toss to coat.
- In a small skillet over medium-low heat, toast the cloves, coriander seeds, cardamom pods, cumin seeds, and fennel seeds, shaking the pan frequently, until aromatic, about 1 minute. Transfer to a spice grinder, and pulse until finely ground. In a medium bowl, add the spices to the coconut milk, and set aside.
- In a small Dutch oven or other heavy-duty pot, heat the remaining 2 Tbs. of oil over medium-high heat. Add the julienned ginger, jalapeños, and curry leaves, and cook for 2 minutes. Add the coconut-milk mixture, stock, lime juice, and sugar, and bring to a boil. Reduce the heat to medium low, then add the shrimp, tomatoes, and 1-1/4 tsp. salt. Cook until the shrimp are bright pink, 2 to 3 minutes. Stir in the rice and chopped cilantro. Divide the soup among warm, shallow bowls, garnish with the cilantro leaves, and serve with lime wedges.