Shrimp Curry Recipe
Shrimp cooked in a special mildly spiced Indian sauce. Served with rice.
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Ingredients
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Marinade
Curry
Rice
Garnish
Method
Marinade
- 1
Combine marinade
In a bowl, mix 120 ml plain yogurt, 1 tsp turmeric, 1 tsp Kashmiri chili powder, 0.5 tsp salt and 1 tbs lemon juice until smooth.
- 2
Marinate shrimp
Add 500 g peeled and deveined shrimp to the yogurt mixture and toss until evenly coated. Cover and refrigerate for 10–30 minutes (up to 1 hour if time allows). Do not marinate much longer to avoid the shrimp becoming mushy.
Curry
- 3
- 4
- 5
- 6
Toast ground spices
Add 1 tsp ground coriander, 1 tsp ground cumin, 0.5 tsp turmeric and 1 tsp garam masala. Cook, stirring constantly, for 30–45 seconds to bloom the spices.
- 7
Build the sauce
Pour in 240 ml tomato puree and cook 5–7 minutes, stirring occasionally, until the mixture thickens and the raw tomato smell diminishes. Then add 400 ml coconut milk and 100 ml water or stock, stir to combine and bring to a gentle simmer.
- 8
Season the sauce
Stir in 0.5 tsp sugar and season with salt to taste (the ingredient list shows salt 'to taste'). Simmer the sauce gently for 4–5 minutes so flavors meld and the sauce is slightly reduced.
- 9
Cook the shrimp
Remove the marinated shrimp from the fridge and let any excess marinade drip off. Add the shrimp to the simmering sauce in a single layer. Cook gently for 4–6 minutes, stirring once or twice, until the shrimp turn opaque and curl slightly. Do not overcook—the shrimp should be tender.
- 10
Finish the curry
Taste and adjust seasoning with salt if needed. If desired, squeeze a bit more lemon over the curry for brightness. Keep warm while you finish the rice if necessary.
Rice
- 11
Rinse and (optional) soak rice
Place 1.5 cups basmati rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Optionally soak the rinsed rice for 15 minutes, then drain.
- 12
Cook rice
Bring 3 cups water to a boil in a saucepan with 0.5 tsp salt and 1 tbs oil. Add the drained rice, stir once, return to a gentle boil, then reduce heat to low, cover tightly and simmer for 12–15 minutes until the water is absorbed and rice is tender.
- 13
