Shrimp Coconut Curry; a mildly spiced Indian shrimp curry with a subtle hint of spices and creamy coconut milk. Enjoy with a hot steaming bowl of rice or with any paratha, roti or Naan.
Followers of my blog will be surprised today as my posts so far have comprised of only vegetarian recipes; Indian or International. Today, due to frequent demands from my sons and daughters-in-law, I am venturing into sharing some of my non-vegetarian dishes (mainly fish, shrimp and chicken with some egg curries), although just a few.
Coming from the land of coconuts and fish Mangalore in coastal Karnataka in the southern part of India, eating fish is a special moment and looked forward to every weekend.
Today, my first contribution is a simple and quick shrimp curry which I normally make for my son to take in his lunch box to enjoy with rice and a quick vegetable stir fry at office!
This recipe uses minimal ingredients you probably already have in your pantry; ginger and garlic paste (or you can grate or make fresh paste), lime juice, yogurt with some curry powder (store bought like Aachi Chicken masala powder/MDH Kadai chicken masala powder or any other Indian curry masala powder that you have (or easily available online or in any Indian grocery store) and of course chilli powder for the heat and spicy kick!
Marinate the shrimp in these for just 15 to 20 minutes. Saute some onions with cumin and curry leaves (and maybe some more chili powder at this stage for a fiery curry) until soft and translucent, then dump the marinated shrimp with the marinade into the saucepan. Season with salt (if needed as we have added some in the marinade) and cook until the shrimp is done, about 5 to 7 minutes. You will notice they curl up and turn opaque; it is done!
To mellow the flavors and add to the lovely aroma and taste, stir in a few tablespoons of coconut milk; it lends a heavenly sweet spin to the curry, this is totally optional! This simple, super fast, easy and exotic shrimp curry tastes so delicious, try and make a big batch ; the flavors develop and it tastes more delicious the next day!
Happy Cooking!
Step-by-step method to make Shrimp Coconut Curry:
To marinate the shrimp:
Place peeled, deveined and cleaned shrimp in a bowl.
Add the marinade ingredients from lime juice to salt.
Mix well and keep aside for about 15 to 20 minutes.
To make the shrimp curry:
Heat oil in a saucepan and once hot, add the cumin seeds.
Saute until it starts to sizzle and then tip in the chopped onions along with curry leaves.
Fry on medium heat for a few minutes until the onions turns soft and translucent.
Tip in the marinated shrimp along with the marinade and mix well.
Add more salt if needed and cook on medium heat until the shrimp turns opaque and is cooked; about 5 to 7 minutes.
Stir in 2 tablespoons of coconut milk and simmer for one more minute on low.
Remove from heat and serve hot with rice or any Indian flat bread like chapattis, rotis, parathas etc.
Enjoy!!
For more quick and easy Indian curries, do try:
A mildly spiced Indian shrimp curry with a subtle hint of spices and creamy coconut milk. Enjoy with a hot steaming bowl of rice or with any paratha, roti or Naan.
Ingredients
- 1 lb or 500 gm shrimp, peeled and deveined
- 1 tsp lemon/lime juice
- 2 tbsp yogurt
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 to 2 tsp Kashmiri red chilli powder
- 2 tsp Aachi chicken masala powder (or MDH Kadai Chicken masala Powder)
- Salt to taste
- 2 tbsp coconut oil/vegetable oil
- ½ tsp cumin seeds/jeera
- 1 medium-sized onion, chopped
- Few curry leaves
- 2 tbsp coconut milk
Instructions
- Place peeled, deveined and cleaned shrimp in a bowl.
- Add the marinade ingredients from lime juice to salt.
- Mix well and keep aside for about 15 to 20 minutes.
- Heat oil in a saucepan and once hot, add the cumin seeds.
- Saute until it starts to sizzle and then tip in the chopped onions along with curry leaves.
- Fry on medium heat for a few minutes until the onions turns soft and translucent.
- Tip in the marinated shrimp along with the marinade and mix well.
- Add more salt if necessary and cook on medium heat until the shrimp turns opaque and is cooked; about 5 to 7 minutes.
- Stir in 2 tablespoons of coconut milk and simmer for one more minute on low.
- Remove from heat and serve hot with rice or any Indian flat bread like chapattis, rotis, parathas etc.
- Enjoy!!
Notes
Adjust the amount of spices according to taste.
If you do not have Aatchi chicken masala powder, you can use any other curry powder you have or just some coriander powder with some garam masala powder.
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Join the party at #RecipeoftheWeek | Angie's #FiestaFriday along with cohost Jhuls @ The Not So Creative Cook
This sounds delicious! I love shrimp and I love coconut milk, so I would love to try this! Thank you for sharing your recipe at Fiesta Friday!
Thanks so much Jenny 🙂 Happy FF!!!
I love curries, but haven’t made using shrimps in a long time. Thanks for reminding me that and for sharing this delicious recipe at Fiesta Friday party.
Thanks a lot Jhuls 🙂 Do try this easy Indian flavored one! Always happy to be part of Fiesta Friday!
Tasted so yummy! The lime juice made the dish so refreshing. Looking out for more such quick and delicious non veg recipes from you !! ?❤️
Thanks a lot Preeti <3 More coming soon 🙂 🙂