Description
A flavorful Indian Coconut Shrimp Curry featuring succulent shrimp simmered in a rich coconut milk sauce with spices and chilies.
Ingredients
- 400 grams medium shrimp, cleaned and deveined
- 3 tablespoons coconut oil (or any other cooking oil)
- 15-20 curry leaves
- 1 cup finely chopped onions
- 2-3 dry red chilies (broken)
- 2-3 green chilies (slit into half)
- 2 teaspoons ginger garlic paste
- ½ cup finely chopped tomatoes
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1 tablespoon tamarind paste (pulp)
- 1 cup coconut milk
Instructions
- Heat coconut oil in a pan over medium-high heat.
- Once hot, add curry leaves and onions. Cook until onions turn translucent, about 6-8 minutes, stirring frequently.
- Add dry red chilies and green chilies. Cook for about a minute.
- Add ginger garlic paste and cook until the raw aroma disappears, roughly 2-3 minutes.
- Incorporate tomatoes and half a cup of water. Cook for another 2-3 minutes.
- Sprinkle in coriander powder, turmeric powder, chili powder, black pepper, and salt. Cook these spices for 10-15 seconds.
- Add another half cup of water along with the tamarind paste. Cook for 3-4 minutes while stirring occasionally.
- Reduce heat to low and pour in coconut milk. Cook gently for 2-3 minutes, avoiding hard-boiling.
- Add shrimp and cook for an additional 4-5 minutes, until just opaque. Adjust salt and tamarind to taste.
- Garnish with chopped cilantro and serve hot.
Notes
Adjust spice levels to preference and serve with rice or naan for a complete meal.