RECIPE FOR SHRIMP CURRY INDIAN STYLE RECIPES

AUTHENTIC AND EASY SHRIMP CURRY | ALLRECIPES

Authentic and Easy Shrimp Curry | Allrecipes image

This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

Provided by Allrecipes Member

Yield 5 servings

Number Of Ingredients 13

Ingredients

¼ cup vegetable oil
1 large onion, chopped
10 fresh curry leaves
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
? teaspoon salt
½ teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
¼ cup water
1 teaspoon garam masala
chopped fresh cilantro to taste

Steps:

Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Nutrition Facts : Calories 267.7 calories, CarbohydrateContent 4.9 g, CholesterolContent 276.6 mg, FatContent 12.7 g, FiberContent 1.2 g, ProteinContent 30.6 g, SaturatedFatContent 2.2 g, SodiumContent 734 mg, SugarContent 1.9 g

SOUTH INDIAN SHRIMP CURRY RECIPE - FOOD.COM

South Indian Shrimp Curry Recipe - Food.com image

It might look like a lot of ingredients, but if you measure them first this curry is an easy one pan job. A Jamie Oliver recipe.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
1 pinch cumin seed
1/2 teaspoon mustard seeds
1 pinch fenugreek seeds or 1/4 teaspoon ground fenugreek
4 garlic cloves, peeled and finely chopped
1 tablespoon ginger, peeled and finely chopped (about 2in piece)
10 curry leaves (optional)
2 onions, peeled and chopped
1 lime, zest and juice
1 tablespoon ground coriander
1 teaspoon turmeric
2 red chili peppers, finely chopped (deseeded if you want less heat)
4 tomatoes, chopped
1 3/4 cups coconut milk
14 ounces large raw shrimp, peeled
sea salt
cilantro, leaves picked

Steps:

Heat a wide pan over a medium heat and add a splash of oil. Throw in the cumin, mustard and fenugreek seeds (leave the ground fenugreek until later if using).
When the seeds start to pop add the garlic, ginger, curry leaves if using and onions.
Cook gently for 10-15 mins or until the onions turn soft and golden.
Add the lime zest, ground coriander, turmeric, ground fenugreek (if using), half the chili and after a few seconds, the tomatoes.
Cook gently for 10 mins so you have a paste, then add 2 tablespoons of water and the coconut milk.
Bring to the boil, add the shrimp and simmer for 5 mins until they are cooked.
Season with sea salt, add the lime juice, transfer to bowls and sprinkle over the remaining chili and cilantro leaves.
Serve.

Nutrition Facts : Calories 460.5, FatContent 29, SaturatedFatContent 21.3, CholesterolContent 150.8, SodiumContent 223.5, CarbohydrateContent 29.1, FiberContent 6.9, SugarContent 15.2, ProteinContent 26.4

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