Punjabi Methi Shrimp Curry Recipe

Prepare shrimp

Rinse the Argentinian wild shrimp under cold water and pat dry with paper towels. Place in a bowl.

Add kosher salt, 1 tsp freshly ground black pepper, 1 tsp turmeric powder and 1 tablespoon lemon juice. Toss to coat and marinate for 10–15 minutes while you prepare the curry base. Do not marinate much longer to avoid the acid firming the shrimp too much.

Heat spices and aromatics

In a heavy skillet or medium saucepan, heat 3 tablespoons vegetable oil or ghee over medium heat until shimmering. Add 1 teaspoon cumin seeds. When they begin to sizzle and pop (about 20–30 seconds), add 2 lightly crushed green cardamom pods and the 1-inch cinnamon stick. Stir for 10–15 seconds to bloom the whole spices.

Add the finely diced medium onion. Cook over medium heat, stirring occasionally, until the onion is soft and golden brown, about 8–10 minutes. This step builds deep flavor—don’t rush it. If the pan gets too dry, add a teaspoon of water.

Stir in the minced garlic (4 cloves), grated ginger (1 tablespoon) and the chopped green chili (if using). Cook for 1–2 minutes until fragrant, stirring to prevent burning.

Add the chopped ripe tomato (about 1 cup) and cook until it breaks down and the oil begins to separate from the mixture, about 6–8 minutes. If using canned crushed tomatoes, cook until the mixture thickens slightly, about 5 minutes.

Add ground spices

Stir in 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon Kashmiri or regular chili powder, and 1 teaspoon garam masala. Cook the spices with the tomato-onion mixture for 1–2 minutes to remove any raw floury taste. If the mixture looks too dry, add 1–2 tablespoons water or stock to loosen it.

Crumble in 2 teaspoons dry fenugreek leaves (kasuri methi). If using fresh methi, add the 1 cup chopped fresh fenugreek leaves now and cook 2–3 minutes until they wilt and integrate into the sauce. Taste and adjust salt (about 1 tsp) and add the 1 teaspoon cracked black pepper here for the curry base.

Add liquid and simmer

Add 3 tablespoons water or seafood stock to the pan, stir to combine, and bring the curry to a gentle simmer. Lower heat to maintain a gentle simmer so the shrimp cook evenly.

Add the marinated shrimp in a single layer. Stir gently to coat the shrimp in the sauce. Cook uncovered on medium-low for 3–5 minutes, turning once, until the shrimp are opaque, pink and just cooked through. Argentinian wild shrimp cook quickly — avoid overcooking to keep them tender.

If you want a slightly creamy finish, turn off the heat and stir in 2 tablespoons whisked Greek yogurt or 2 tablespoons light coconut milk. Mix gently to combine; do not boil after adding yogurt to prevent splitting. Taste and adjust seasoning (salt, black pepper).

Remove the pan from heat. Sprinkle the chopped fresh cilantro (about 1/2 cup) over the curry and gently fold. Squeeze a little lemon over the top if desired and serve with lemon wedges on the side.