How to make a delicious shrimp curry in minutes!
As much as we love cooking Mediterranean and Greek recipes, we can't resist making some wonderful Indian dishes from time to time. One of those dishes we love is coconut shrimp curry. This is a delicious spicy curry that's also very versatile, as you can use the same recipe and cook seafood, chicken, lamb, pork, veggies...the possibilities are endless.
One of the great things about this recipe, is that if you use shrimp, it's very quick and you can prepare your meal literally in minutes! The result is so rich and tasty, everyone will be thinking you spent hours in the kitchen preparing it! So keep this recipe at hand for any special occasion, especially when the time available happens to be limited, like in a Valentine's, anniversaries etc (as long as you other half appreciates spices).
The coconut and tomato combination, enhanced by the Indian spices creates a smooth delicious thick sauce that's magical when served with some good ol' Basmati rice on the side. Feel free to adjust the ingredients according to your liking, for example put more garlic and spices if you like a stronger flavors.
If you 're a vegan, skip the butter and use a good vegetable oil of your liking. Olive oil is not recommended for this recipe however, as its taste is strong and will be evident in the final result. In this case of course, skip the shrimp too, and use grilled vegetables.
The spices used are curry, turmeric (it's worth looking into the health benefits of this amazing ingredient) and garam masala. Garam masala is an Indian spices mix, which differs from region to region in India. It also differs from family to family, so if you're not planning on buying a garam masala and you want to make your own we provide our version's garam masala ingredients in the tips section. Make some and store it in a mason jar in a dry place. You will be using it again and again when making Indian or other spicy dishes.
So let's see how easy this is!
- 250gr / 8.8oz / 0.5lb shrimp (tails), peeled and devained
- 400gr / 14oz / 0.9lb grated tomato, mixed with 1 tablespoon tomato paste (you can also use canned chopped tomatoes)
- 400ml / 1,5 cup coconut milk
- 140gr / 5oz yellow onion, coarsely chopped
- 4 garlic cloves, minced
- 2 tablespoons ghee or butter
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala (see tips)
Peel and devein the shrimp tails. Keep them aside.
Put the Ghee in a large skillet and place over medium to high heat. Once hot, add the onion and the spices (curry, turmeric, garam), and stir until translucent. The spices will be a bit toasted this way and will release more fragrant (pic.1). Add the tomatoes, lower the heat to medium and stir occasionaly, until thick (most of the moisture must be evaporated). Add the garlic and stir for a few seconds. (pic.2)
Add the coconut milk and the shrimps (pic.3). Stir, until the sauce thickens (6-7 minutes). If you prefer your shrimp crispier, add the coconut milk, stir for 3-4 minutes and then add the shrimp tails, cooking them only for 3-4 minutes more.
Serve with Basmati rice.
Kali oreksi! कृपया भोजन शुरू कीजियै !
You can make your own garam masala very easily by mixing : 1 teaspoon ground coriander, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon ground cardamon, 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground cloves. Store in sealed container in dry place.
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