Make this flavor-packed Indian Style Coconut Shrimp Curry from scratch in under 30 minutes using this easy recipe.
Full Recipe – https://www.whiskaffair.com/prawns-in-coconut-milk-curry/
Ingredients
▢14 ounces medium shrimp (400 g, cleaned and deveined)
▢3 tablespoons coconut oil (or any other cooking oil)
▢15-20 curry leaves
▢1 cup finely chopped onions
▢2-3 dry red chilies (broken)
▢2-3 green chilies (slit into half)
▢2 teaspoons ginger garlic paste
▢½ cup finely chopped tomatoes
▢2 teaspoons coriander powder
▢½ teaspoon turmeric powder
▢1 teaspoon Kashmiri red chilli powder
▢¼ teaspoon ground black pepper
▢1 teaspoon salt (or to taste)
▢1 tablespoon tamarind paste (pulp)
▢1 cup coconut milk
Instructions
Heat coconut oil in a skillet over medium-high heat.
Once the oil is hot, add curry leaves and onions and cook until onions turn translucent (6-8 minutes), stirring frequently.
Add dry red chilies and green chilies. Cook for a minute.
Now add ginger garlic paste and cook until the raw smell is gone (2-3 minutes).
Add tomatoes and ½ cup water. Cook for 2-3 minutes.
Add coriander powder, turmeric powder, chili powder, black pepper powder, and salt. Cook for 10-15 seconds.
Now add ½ cup of water and tamarind paste and cook for 3-4 minutes stirring occasionally.
Add coconut milk and bring the curry to a boil. Reduce the heat to low and cook for 2-3 minutes.
Add shrimp and cook for another 4-5 minutes.
Note – If using small shrimp, then cook them for 3-4 minutes and if using jumbo shrimp, then cook them for 6-7 minutes.
You can add ½ teaspoon brown sugar to balance the spicy and tangy taste of the curry but it is totally optional.
Check for salt and add more if needed.
Garnish with chopped cilantro and serve hot with naan or rice.
Notes
This curry can be refrigerated in an airtight container for up to 3 days. It is not freezer-friendly! While thawing, coconut milk will split and spoil the texture of the curry.