Shrimp Curry Recipe

Method7 steps · about 30 min

1. 1

   Step 1: If using frozen shrimp (450 g), thaw fully and pat dry; have 450 g cleaned, deveined shrimp ready. Heat 2 tbsp oil in a pan and sauté the 130 g chopped onion for 6–7 minutes until golden. Add either 1 tsp grated ginger plus 1½ tsp pressed garlic OR 1½ tsp ginger-garlic paste instead of both. Sauté for 1–2 minutes until aromatic.

   Uses 450 g cleaned and deveined shrimp, tails removed if preferred · 2 tbsp oil · 130 g finely chopped onion (1 cup or 1 medium) · 1 tsp grated ginger · 1½ tsp pressed garlic (about 4–5 cloves) · 1½ tsp ready ginger-garlic paste, instead of separate ginger and garlic

2. 2

   Step 2: Stir in ¾ tsp initial sea salt, ¼ tsp turmeric and 1–2 tsp of the chosen Kashmiri chili powder or paprika (1–2 tsp). Add either 1 tbsp coriander powder plus ½ tsp cumin powder OR 1 tbsp curry powder instead of both. If your curry powder is salted, reduce the initial salt and adjust later.

   Uses golden onion with cooked ginger-garlic aromatics · ¾ tsp initial sea salt · ¼ tsp turmeric · 1–2 tsp Kashmiri chili powder or paprika for lower heat · 1 tbsp coriander powder · ½ tsp cumin powder, only with coriander-powder route · 1 tbsp curry powder, instead of coriander powder and cumin powder

3. 3

   Step 3: Deglaze with the separate 3 tbsp water. Add either 1 cup chopped tomatoes OR ½ cup tomato purée, and sauté until the tomatoes break down to a mush.

   Uses spiced onion base · 3 tbsp water for deglazing · 1 cup finely chopped tomatoes (about 2 medium) · ½ cup tomato purée, instead of chopped tomatoes

4. 4

   Step 4: Pour in 400 ml canned coconut milk. Add ½ cup water only for large fresh shrimp; omit this extra liquid for small or thawed frozen shrimp. On the tamarind route, stir in 1½ tbsp tamarind paste now; omit it on the lemon route. Bring to a gentle boil and simmer the base for 3 minutes, then add the prepared 450 g shrimp.

   Uses soft cooked tomato-onion base · 400 ml canned coconut milk (about 1⅔ cups) · ½ cup water for large fresh shrimp only · 1½ tbsp tamarind paste, only if choosing tamarind route · 450 g cleaned patted-dry shrimp set aside in step 1

5. 5

   Step 5: Simmer for 4–8 minutes according to shrimp size, until cooked through and opaque. Cover for fresh shrimp; leave uncovered for thawed frozen shrimp to allow released liquid to evaporate. Avoid overcooking. Taste and add extra salt only if needed. If the curry is too thick, add a small splash of extra hot water, then turn off the heat.

   Simmer shrimp · 8 minUses shrimp added to gently boiling coconut curry · Extra sea salt only to taste cooked curry · Extra hot water only if needed for final consistency

6. 6

   Step 6: For the lemon route only, stir in the 3 tbsp lemon juice after turning off the heat; omit it if using tamarind. Garnish with 1 tbsp chopped coriander leaves.

   Uses fully cooked shrimp curry · 3 tbsp lemon juice, only instead of tamarind paste · 1 tbsp chopped coriander leaves for garnish

7. 7

   Step 7: Serve the finished shrimp curry over rice or noodles, or with naan, chapati or roti.

   Uses garnished shrimp curry with chosen souring ingredient