Spicy Shrimp on Idli: A Flavorful Fusion

Some of the most interesting recipes begin with ingredients that are already sitting in plain sight.

A bowl of idli batter, freshly grated coconut, a handful of curry leaves, mustard seeds and some shrimp may all seem familiar on their own. But when they are brought together with a little imagination and thoughtful presentation, they can become an elegant appetizer filled with colour, texture and unmistakable South Indian flavour.

South Indian cooking has an extraordinary way of layering flavour from ingredients that may appear very simple.

What I have used are only a small fraction of the beautiful ingredients used in everyday cooking across southern India. Tamarind, green chillies, black pepper, ginger, shallots and an incredible variety of regional spices all bring their own character to the food.

For me, seafood is also closely connected with this part of India.

I began eating seafood while living in southern India, where it was prepared with bold spices, coconut, curry leaves and plenty of freshness. Until then, seafood had never been a regular part of my meals. But the flavours I experienced there completely changed that.

I gradually fell in love with seafood—not only for its delicate texture, but also for the way it absorbs spices and works so beautifully with ingredients such as coconut, chilli, ginger, tamarind and curry leaves.

This is one of those recipes that reminds me that creative food does not always require unusual ingredients or complicated techniques. Sometimes, it is simply about looking at familiar food differently—changing the shape, creating colour contrast and paying attention to the final garnish.

Ingredients

For the idli base

• Prepared idli batter 2 cups
• Oil for greasing the tray

For the shrimp 

• Shrimp, peeled and cleaned 300 g
• Ginger-garlic paste 1 teaspoon
• Turmeric powder ½ teaspoon
• Paprika powder ½ teaspoon
• Coriander powder ½ teaspoon
• Black pepper ¼ teaspoon
• Salt ½ teaspoon
• Lemon juice 1 teaspoon
• Tomato puree ½ teaspoon

• Coconut oil or vegetable oil 1 tablespoon
• Mustard seeds ½ teaspoon
• Curry leaves 8–10
• Shallots, finely sliced 4–5
• Chopped coriander, optional
• For the coconut green chutney
• Freshly grated coconut ¾ cup
• Fresh coriander leaves ½ cup
• Green chilli 1
• Ginger 1 small piece
• Lemon juice 1 tablespoon
• Salt, to taste
• Water, as required 2–4 tablespoons
• For the garnish
• Fresh curry leaves
• Oil for frying

Method

Prepare the idli base and chutney

• Grease a shallow, heatproof tray or cake tin with a little oil. Pour in the idli batter, keeping the layer approximately 2–3 cm thick. Steam for 12–15 minutes, or until the centre is completely cooked. Allow the idli base to cool slightly before removing it from the tray.
• Cut it into small rectangles or squares suitable for individual appetizer portions. For additional colour and texture, the idli pieces may be lightly pan-fried in oil or ghee until pale golden on the edges. They can also be left soft and steamed for a cleaner, lighter presentation.
• Add the coconut, coriander, green chilli, ginger, lemon juice and salt to a blender. Blend with just enough water to create a thick, smooth chutney. Avoid making it too runny, as it needs to sit neatly on top of the idli base. Set aside.

Cook the spicy shrimp

1. Place the cleaned shrimp in a bowl. Add the ginger-garlic paste, turmeric, chilli powder, coriander powder, black pepper, salt and lemon juice.
2. Mix well and leave to marinate for approximately 15–20 minutes.  Heat the oil in a frying pan. Add the mustard seeds and allow them to splutter.
3. Add the curry leaves carefully, followed by the diced shallots and green chilli. Cook until the shallots soften and begin to turn golden.
4. Add the tomato puree, turmeric, and a small pinch of salt. You can thread the marinated shrimp onto skewers. Add the shrimps and cook for 3–5 minutes, depending on their size.
5. The shrimp should be cooked through but still tender. Make sure the shrimps absorb the saucy base with tomato and shallots. Finish with lemon juice and chopped coriander, if using. Allow the mixture to cool slightly before assembling so that it does not make the idli base wet.
6. Heat a small amount of oil in a pan. Make sure the curry leaves are completely dry before adding them to the hot oil. Fry them briefly until crisp, then transfer them to kitchen paper.
7. Arrange the idli rectangles on a serving plate. Spoon or pipe a small amount of coconut green chutney onto each piece.
8. Place one shrimp on top, along with a little of the spicy tomato and shallot mixture. Finish each appetizer with a crispy fried curry leaf. Serve immediately or shortly after assembling.