Indian Shrimp Curry
Fresh shrimp are lightly seasoned with turmeric, chili, and salt.A fragrant onion, ginger, and garlic masala forms the foundation of the curry.Tomatoes and aromatic spices create a rich and flavorful base.Coconut milk adds creaminess and gently balances the spices.Shrimp are added near the end and cooked just until tender.Fresh cilantro and lime complete this delicious Indian seafood curry.
Ingredients
For the Shrimp
- 500 g large shrimp, peeled and deveined
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri chili powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon lemon or lime juice
For the Curry
- 2 tablespoons vegetable oil or coconut oil
- 1 tablespoon ghee, optional
- 1 teaspoon mustard seeds
- 8–10 fresh curry leaves
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, finely chopped or pureed
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- Salt to taste
For Garnishing
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- Fresh curry leaves, optional
- Sliced green chili, optional
Instructions
- Pat the shrimp dry with paper towels.
- Toss gently until evenly coated.
- Heat the oil and optional ghee in a large skillet or heavy-bottomed pan over medium heat.
- Cook for approximately 30 seconds until fragrant.
- Add the chopped onion.
- Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
- This step develops sweetness and depth in the curry.
- Add grated ginger, minced garlic, and green chilies.Sauté for 1–2 minutes until fragrant and the raw aroma disappears.
- Add the chopped or pureed tomatoes.Cook for approximately 6–8 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens.
- Add coriander powder, cumin powder, turmeric, Kashmiri chili powder, black pepper, and salt.Stir well.
- Pour in the coconut milk and water or seafood stock.Stir until everything is well combined.Bring the curry to a gentle simmer.Reduce the heat and cook for approximately 5 minutes.Avoid boiling the coconut milk aggressively.
- Carefully add the seasoned shrimp to the simmering curry.Arrange them in a single layer as much as possible.Cook for approximately 3–5 minutes, turning once halfway through.The shrimp are ready when they become opaque and firm.
- Turn off the heat.Add fresh lime juice and chopped cilantro.Taste and adjust the salt, chili, or lime juice as desired.
- Transfer the curry to a serving bowl.Garnish with fresh cilantro and additional curry leaves or green chili if desired.Serve immediately with steamed basmati rice, jeera rice, coconut rice, naan, roti, or paratha.
Notes
- Use fresh or properly thawed shrimp for the best flavor and texture.
- Medium, large, or jumbo shrimp can be used.
- Remove the digestive vein if the shrimp have not already been deveined.
- Pat shrimp dry before seasoning to prevent excess moisture.
- Coconut milk adds richness and balances spicy flavors.
- Curry leaves provide a distinctive South Indian aroma.
- Shrimp cook very quickly, so add them near the end.
- Fresh lime juice should be added after turning off the heat for the brightest flavor.