Kerala Shrimp Kati Roll

This recipe has been in my dreams for some time now. It’s smoky, sweet, and packed with flavor and succulent, spiced shrimp. The combination is simple, yet complex. The best part is that it’s all ready in less than an hour!

You know what’s nice about fusion recipes like this? They bridge familiar concepts with the unfamiliar. They offer a stage for old traditions to shine. That’s what I thought about when putting together this kati roll recipe – it’s a blend of something mainstream with a regional cuisine not as well known. Sometimes I feel Indian food as a whole doesn’t get fully represented, so here’s my bridge. I hope you enjoy this Kerala-style Shrimp Kati Roll.

Tag me in your picture @thefoodiecutie on InstagramFacebook, or Twitter or comment below! What are some of your other favorite fusion style recipes?

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INGREDIENTS

  • Shrimp, 1lb, peeled and deveined
  • Green Bell Pepper, 1/2, thinly sliced
  • Red onion, 1 small, thinly sliced
  • Ginger, 1 inch, minced
  • Coconut, 1/2 cup, thinly sliced
  • Curry Leaves, 1 sprig or 10-12 leaves
  • Coconut Oil (or vegetable/canola is fine), 2 tbsp
  • Paratha or Porotta for the wrap

Marinade

  • Turmeric, 1/2 tsp
  • Red chili powder, 1 tsp
  • Coriander Powder, 2 tsp
  • Fennel Seeds, ground, 1 tsp
  • Cumin Seeds, ground, 1 tsp
  • Green Cardamom, 4 pods, ground
  • Salt, 1 tsp

Coconut Cilantro Chutney 

  • Cilantro, 1 cup
  • Grated Coconut, ½ cup fresh or frozen
  • Garlic, 1 clove
  • Green Chili, 1
  • Jaggery, 2 tsp
  • Lemon, juice of half
  • Fennel Seeds, ½ tsp
  • Cumin Seeds, ½ tsp
  • Salt, 1 tsp
  • Water, 2-3 tbsp

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HOW TO MAKE IT

To make the marinade, start by rinsing the shrimp under cold water and patting it completely dry. In a mixing bowl combine all of the ingredients under the “marinade” section with the shrimp. Toss well and set aside in the fridge for about 30 minutes.

While the shrimp marinates, let’s make the chutney. In a blender or food processor, blend together all of the ingredients under the chutney section until smooth. It should be creamy, not chunky. Set aside.

Now, let’s cook the shrimp. In a skillet on medium high heat, melt the coconut oil. Once the oil is hot, add the green peppers and onions. You can add a 1/4 tsp of salt and sugar while sauteing the green peppers and onions – this helps pronounce the natural sweetness in this ingredients. Once the peppers and onions soften, add in the ginger, sliced coconut, and curry leaves. Cook until the coconut begins to lightly brown. Now add in the shrimp. Cook until the shrimp curls and becomes pink. Remove from heat.

To assemble your kati roll, spoon about 1/3 of the shrimp mix down the center of the paratha. Drizzle some coconut cilantro chutney on top. If the shrimp line is vertical, fold the bottom of the paratha about one inch in. Tightly fold over the right flap, then the left. Done!

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