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.
This is incredible! We only used one (very large) jalapeño, but otherwise made the recipe as written. Wow, wow, wow!
Oh - agree that the shrimp tails are unneeded.
Barbara in Toronto 03/23/2019
This is an outstanding recipe. The blend of flavours is what makes it. I followed the recipe exactly and the only change I would make next time is to remove the shrimp tails. They add nothing and make eating messy.
Loved it! Made a few changes based on what I had and didn't have on hand. Made a little shrimp stock with the shells, then used this in place of some of the chicken broth. Omitted curry leaves and added some lime zest. (I don't know where to buy curry leaves.) Along with the tomatoes, I added some cut-up sugar snap peas and a handful of spinach. These additions made it a complete meal. My husband is waiting for me to make it again.
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