This dish for shrimp curry in the South Indian cuisine is from my husband’s family. Making it is easy and quick. Since there is no coconut in it, it is not sweet; instead, it is largely juicy and as spicy as you wish. Serve with Indian flatbread or basmati rice.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- ¼ cup vegetable oil
- 1 large onion, chopped
- 10 fresh curry leaves (Optional)
- 1 tablespoon ginger garlic paste
- 1 teaspoon ground coriander
- ⅔ 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
Instructions
- 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 | 268 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 277 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 2 g |
| Sodium | 734 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
It is a nice variation on stir-fry shrimp.
This was delicious!! Made just as directed, except that I doubled the spices. I served it over quinoa. It’s pretty spicy. My husband wouldn’t eat it. But I like the heat.
I’m new to Indian, sort of. I have only recently discovered curry. I know, that’s on me. All these years of watching british TV and movies, with all the curry this, and curry that… Anyway, I made this tonight. Oh, my, the flavor, the flavor, but I repeat myself. This will be a familiar meal for us. I had always thought, and my chef wife confirmed, that Indian food had SOOOO many ingredients, and SOOO many steps! Was it really worth it? Well, turns out, yes, it is! Who knew? Now, I know. I picked up some garam masala at the market, and I have discovered curry. It’s on, now! Oh, yeah, it’s on! Oh, yeah, we discovered, that basmati rice, as opposed to jasmine rice, or even, heaven forbid, regular rice, is actually that much better. Mostly, because, my wife, post covid, doesn’t have much of a sense of smell, or taste. But tonight, she was amazed to find that she could smell the basmati rice, and she was thrilled! That alone, was enough to put this over the top.
Very good recipe. I couldn’t find the curry leaves but it was excellent without them. I added about a half pound of snap peas with the tomatoes for some color and texture. The heat and spice level was perfect for us.
Definitely regional flavors, so look elsewhere if you’re wanting to replicate middle-of-the-road takeout curry. This was overall good, and I probably would’ve given it 4 stars on flavor. My problem was the consistency was still watery by the time the shrimp were done. Might depend on your tomato. I’d recommend starting with NO water and then adding a bit as it cooks if the mixture is looking too dry.
Super easy recipe! The garam masala makes the dish. I was out of garlic ginger paste, so basically mashed up fresh garlic cloves and ginger instead. Everyone loved it!
Delicious
Made this for Valentine’s Day. It was SO good! I will definitely make it again!
I made a very small amount to try it out, since I live alone. I had no turmeric and no curry leaves… but I used a small amount of dried curry,mince garlic and ginger from a tube of chopped ginger that I keep in my fridge. I also added minced tred pepper ( to use it up). I used cubes of frozen chicken stock that I keep in my fridge. I LOVED IT, and will DEFINITELY MAKE IT AGAIN! THANKS FOR THIS RECIPE!
Very flavorful. I used can tomatoes.
Didn’t have curry leaves but used little curry paste and added raisins. Great easy recipe. Will make it again.
I made this tonight. Came out light and tasty, even my kids could eat it. I omotted the onions , used fresh ginger and garlic, and used half a tomato.
Excellent recipe. I’m not sure though it did not come out very thick for me but good things thats how my family liked it. Very flavorful and my husband particularly does not like cream or coconut milk so this was perfect for us.
I used dried curry leaves, but they softened up and were quite edible. I also had two ears of corn on hand, so I worked corn in and upped the tomatoes for extra liquid. Everything else as per recipe, except only 1 lb. of very tasty shrimp. All in all, quite good. When I went out and then came back in the house, it smelled like Indian food. What more do you want?
This is an awesome recipe that I have used for shrimp, fish, chicken, and veggies (usually cauliflower). I have substituted tomato sauce for tomatoes when not available and it still works. Doesn’t take long, tastes great, and very flexible! Thanks for sharing!
This was delicious, and every time I make it, it gets better. I have started adding some coconut milk to give it a slightly creamier texture and flavor, as well as modifying some of the vegetables in it. Overall, this is by far one of my favorite recipes I have ever made and I will be making it for years to come.
I’ve made this dish probably 10 times, it’s excellent. Super easy, quick and full of flavor. I go very heavy on the heat. Curry Leaves are a must IMHO (without them it’s really a different dish). The only changes I made were procedural in that I think this works better as a bit drier of a curry, and I find adding the shrimp as described is too early in the process. I let the sauce cook down a bit and add shrimps near the end. Tonight I’m going to try grilling the shrimp separate and combining w/ the sauce at the very end, then finishing with the Garam Masala and Cilantro. Thanks RK, it’s a staple in our house.
Looks amazing and going to use it for school project
I have been using Allrecipes for many years and have never reviewed a recipe until now. This was delicious! I added a chopped garlic clove, some dried Thai peppers and a shallot and it came out perfect. I served it with jasmine rice and naan bread. This is definitely a staple curry in our house from now on! Thank you!!
Lovely, whole family liked it
Husband at home on day off. So decided to surprise the wife with this recipe. Very easy ..I tasted it and its YUMMMMMMYYYY.