Description
A vibrant celebration of flavors, this Indian Coconut Shrimp Curry features tender shrimp cooked in a rich coconut milk sauce with aromatic spices and fresh curry leaves.
Ingredients
- 400 grams medium shrimp (cleaned and deveined)
- 3 tablespoons coconut 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.
- Add curry leaves and chopped onions, cooking until the onions become translucent for about 6-8 minutes.
- Incorporate dry red chilies and green chilies, cooking for one minute.
- Introduce ginger garlic paste and cook for 2-3 minutes until the raw smell disappears.
- Add finely chopped tomatoes and ½ cup of water, cooking for another 2-3 minutes until the tomatoes break down.
- Stir in coriander powder, turmeric powder, Kashmiri red chili powder, ground black pepper, and salt. Cook for 10-15 seconds.
- Add another ½ cup of water and tamarind paste, stirring for 3-4 minutes.
- Lower the heat and fold in coconut milk, cooking for 2-3 minutes without boiling.
- Add shrimp and cook for 4-5 minutes until they are opaque.
- Adjust seasoning with salt and tamarind as needed.
- Garnish with chopped cilantro before serving hot.
Notes
For spice lovers, increase the number of green chilies or add red chili powder. For a milder dish, reduce the chilies.