Description
A flavorful Indian coconut shrimp curry featuring tender shrimp in a creamy coconut milk sauce with aromatic spices.
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.
- Once hot, add curry leaves and onions. Cook until the onions turn translucent, about 6-8 minutes, stirring frequently.
- Next, 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 the 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 to awaken their aromas.
- Add another half cup of water along with the tamarind paste. Cook for 3-4 minutes while stirring occasionally.
- Reduce the heat to low and pour in the coconut milk. Cook gently for 2-3 minutes.
- Add the shrimp to the mixture and cook for an additional 4-5 minutes, until they become just opaque.
- Taste the curry and adjust the salt and tamarind as needed.
- Garnish your coconut curry shrimp with chopped cilantro and serve hot.
Notes
Serve with warm naan or jasmine rice. Consider adding vegetables for extra nutrition.
