How to Make Shrimp Curry in Detail

If you are looking for an easy and delicious Shrimp Curry recipe, you are in the right place! This dish features a blend of aromatic Indian flavors, where shrimp is cooked in a rich sauce made with Tawabel India, tomatoes, onions, and Indian herbs. It can be served with white rice, cumin rice, or Indian bread such as naan, roti, paratha, or chapati.

This recipe is perfect for beginners and easy to customize according to your taste. We will also provide you with useful tips to ensure success. As you may know, Indian cuisine is highly diverse, with ingredients and cooking styles varying from region to region. This recipe is a general version using ingredients available in most households. We prefer a smooth and velvety curry sauce that coats the shrimp well, so we blend the onion and tomato mixture after sautéing. However, if you prefer a chunky texture, you can skip the blending step and simply cook the ingredients well.

Best Types of Shrimp for Perfect Shrimp Curry

The best type of shrimp for Shrimp Curry is fresh, medium-to-large-sized shrimp. However, you can also use frozen shrimp or smaller varieties, but always ensure they are properly cleaned by removing the shell and sand vein before use. If you’re buying pre-cleaned shrimp, it’s best to choose pre-peeled shrimp to save time.

Essential Ingredients for Shrimp Curry

1. If you do not have green pepper, you can skip it, but it adds a distinctive temperature to the dish; You can use yellow onions or leak as an alternative. 2. Golded spices: Garm Masala, red pepper powder, turmeric, coriander powder, and black pepper (optional).

• Garm Masala (mainly consists of at least a mixture of cumin, coriander, cardamom, black pepper, cinnamon, cloves and nutmeg) gives a deep flavor, while red pepper powder adds heat and color.
• Coriander powder balances flavors, and black pepper gives an additional stinging taste.
• For less hot curry, use the Kashmiri red pepper.

3. Curry leaves: a traditional element in the southern Indian cuisine, but if it is not available you can overcome it, as there is no similar alternative to it; Dried leaves are not a good alternative to fresh. 4. Coconut: I used grated coconut, but you can replace it with ¼ cup of thick coconut milk or 10 Kaju grains.
5. Tamarind: Tamarind adds a tangy flavor to the curry, but a squeeze of lemon juice when serving is often enough. You can add tamarind if you prefer a stronger sour taste.

Step-by-Step Guide to Making Shrimp Curry

Preparing the Shrimp

1. Peel the shrimp and remove the sand veins.
2. Rinse well with cold water and drain completely.
3. Optionally, marinate the shrimp with a pinch of salt, red chili powder, and garam masala.

Preparing the Curry

1. Heat 1 tbsp oil in a pan, then add ¾ cup sliced onions (1 medium onion).
2. Sauté over medium heat until golden-pink (about 5-6 minutes).
3. Add ¾ tsp minced ginger, ¾ tsp minced garlic, and stir for 1 minute until fragrant.
4. Add ¾ cup chopped tomatoes (1 large tomato), ½ tsp salt, ⅛ tsp turmeric, and cook until the tomatoes soften completely.
5. Add ½ – ¾ tsp garam masala, 1 tsp coriander powder, ½ – ¾ tsp red chili powder, and ¼ cup grated coconut (or ¼ cup coconut milk or 10 cashews).
6. Stir over medium heat for 3-5 minutes to blend the flavors. Do not burn the spices.
7. Let the mixture cool, then blend with ¾ cup water until smooth.
8. Optionally, add ½ – 1 tsp tamarind paste while blending, but be careful as you cannot remove the sourness once added.

Cooking the Shrimp

1. Heat 1-1½ tbsp oil in the pan, add shrimp, and cook for 2 minutes (1 minute per side), then remove from the pan.
2. In the same pan, add ¼ tsp cumin seeds, 1 slit green chili, and 1 minced garlic clove.
3. Once the garlic turns golden, add a pinch of fresh curry leaves and fry until crispy.
4. Pour in the blended tomato-onion mixture, adding a little water or coconut milk for a thinner consistency.
5. Simmer until the curry thickens and a layer of oil appears on top.
6. Reduce the heat, add the shrimp, and let it cook until the tails curl into a “C” shape. Do not overcook, as shrimp can become rubbery.

Serving and Garnishing

1. Sprinkle with fresh chopped coriander.
2. Serve hot with white rice, cumin rice, naan, or roti.
3. For a fresh, tangy taste, add a squeeze of lemon juice before serving.

Enjoy this delicious and rich Indian Shrimp Curry! Now that you’ve learned how to make it, are you ready to try it at our restaurant “Tawabel India Restaurant” or will you cook it yourself—or both?