During an ongoing #LegendSeries with Monica Seles Maneet Chauhan  shares her coveted Coconut Shrimp Curry recipe, complimented with Tomato Basmati Pilaf, Papadum

Coconut Shrimp Curry


  • 2 lbs Shrimp (or alternate protein or vegetables)
  • 1 teaspoon turmeric powder
  • 2 tablespoons vegetable oil
  • ½ tsp 
  • ½ tsp cumin seeds black mustard seeds
  • 2 whole dried kashmiri chilie
  • 8 fresh curry leaves
  • 1 large red onion, finely chopped
  • 1 teaspoon grated fresh gingerroot
  • Table salt, to taste
  • 1 tsp red chili powder
  • 1 tsp sambar powder MTR
  • 2 (14-ounce) can coconut milk (chako brand)Instructions:
  • In a large skillet, heat the vegetable oil. Add the mustard & cumin seeds, whole red chilie. As soon as they begin to sputter, add the curry leaves, onions, and ginger; sauté till the onions are golden brown.
  • Reduce heat. Add the salt; red chili, turmeric, sambar masala; sauté for 1 minute. Add the coconut milk and simmer for a few minutes.
  • Add seasonal shrimp and cook

Tomato Basmati Pilaf

  • 1½ cups basmati rice, washed until water runs clear
  • 2 medium small tomatoes, seeded and diced
  • 1 teaspoon thoroughly minced ginger
  • ½ small onion very finely diced
  • 1 clove garlic, minced
  • 1 teaspoon panch puran seeds
  • tsp garam masala
  • ¼ cup combined cilantro and mint combined, slice finely
  • tablespoons butter
  • veg oil
  • Salt and pepper to taste



  • Heat oil. Add the panch puran spice, and cook until aromatic and they start to crackle and pop.
  • Add the onions, ginger, and garlic to the pan and sauté until soft. Add garam masala and stir in until fragrant. Add the tomatoes. 
  • Add the rice and stir to coat. Cook until aromatic and crackling a little, and then add 3 cups water. Add the cilantro and mint.
  • Bring to a boil, then lower the heat to its lowest. Cook 15 minutes, or until all the liquid is absorbed. Remove from the heat, stir to combine all the ingredients, and place a clean towel tightly under the lid, and replace the lid to steam for 15 minutes. Serve hot.


Heat oil in a shallow pan and fry papadum in it.