Authentic and Easy Shrimp Curry
This Authentic and Easy Shrimp Curry is quick, aromatic, and wonderfully flavorful.Fresh shrimp are gently cooked in a fragrant Indian-spiced gravy.Onions, tomatoes, ginger, and garlic create a rich savory base.Coconut milk adds smoothness and balances the heat of the spices.Fresh coriander and lemon add brightness to the finished curry.Serve it hot with rice, naan, roti, dosa, or your favorite Indian side.
Ingredients
For the Shrimp
- 500 g raw shrimp, peeled and deveined
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon salt
- 1 teaspoon lemon juice
For the Curry
- 2 tablespoons cooking oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes, finely chopped
- 1–2 green chilies, slit
- ½ teaspoon turmeric powder
- 1½ teaspoons coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ¾ cup coconut milk
- 8–10 curry leaves
- 2 tablespoons fresh coriander leaves, chopped
- 1 teaspoon lemon juice
Instructions
Clean and Marinate the Shrimp
- Wash the shrimp thoroughly and drain well. Pat them dry with paper towels.Place the shrimp in a bowl and add turmeric powder, chili powder, salt, and lemon juice. Mix gently and set aside for 10–15 minutes.
Start the Curry Base
- Heat oil in a deep pan over medium heat.Add mustard seeds and allow them to splutter. Add cumin seeds and curry leaves.Add chopped onions and sauté until soft and lightly golden.
Add Ginger, Garlic, and Chilies
- Add ginger-garlic paste and slit green chilies.Sauté for about 1–2 minutes until the raw smell disappears
Cook the Tomatoes
- Add chopped tomatoes and cook until they become soft and mushy and the oil begins to separate from the mixture.Add turmeric powder, red chili powder, coriander powder, and cumin powder.Stir well and cook for another 2–3 minutes.
Add Coconut Milk
- Reduce the heat to low and add coconut milk and water.Stir gently until the spices are evenly incorporated.Simmer for approximately 5 minutes, allowing the flavors to blend.
Add the Shrimp
- Add the marinated shrimp to the curry.Stir gently so the shrimp are coated with the gravy.Cook for approximately 4–6 minutes, depending on their size, until they are opaque and cooked through.Avoid overcooking because shrimp can quickly become rubbery.
Finish the Curry
- Add garam masala and adjust the salt.Turn off the heat and add fresh coriander leaves and lemon juice.Mix gently and allow the curry to rest for 2–3 minutes before serving.
Notes
- Fresh or properly thawed frozen shrimp can be used.
- Always devein shrimp before cooking for the best texture.
- Pat shrimp dry before marinating to prevent excess water from diluting the curry.
- Full-fat coconut milk creates a richer and creamier gravy.
- Cook shrimp only until they turn opaque and curl gently.
- Avoid boiling coconut milk vigorously, as it may affect the texture of the curry.
- Adjust chili powder and green chilies according to your spice preference.
- Add lemon juice at the end for a fresh, balanced flavor.