Coconut shrimp curry is a simple, delicious side dish for steamed rice and rotis. It’s a must-try recipe for all seafood lovers. In this recipe, Juicy and succulent shrimp are cooked in an onion-tomato-coconut base along with powdered spices and herbs to make a delectable side dish. It requires no marination and is perfect for lunch or dinner.
If you would like, replace shrimp with prawns, scallops, or squid and follow the same procedure. Continue reading if you want to know step by step procedure to make this shrimp curry.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: 3 servings
1 medium onion, finely chopped
2 green chillies, split into half
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala(Optional)
Salt to taste
4 tablespoons vegetable oil
2 medium tomato, chopped
5 dried kashmiri red chillies
6 garlic cloves
1/2 inch ginger
3 tablespoons grated coconut
- Devein and clean shrimp as usual.
- Into a blender, add chopped tomatoes, grated coconut, dried Kashmiri red chilli, garlic, and ginger. Add a little water and blend all the ingredients into a fine paste and set aside.
- Heat vegetable oil in a cooking pan on medium heat.
- Once the oil is hot enough, fry green chillies for a minute and saute chopped onion until light brown.
- Then add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, and salt. Fry these powdered masalas on low heat for 30 seconds.
- Pour the freshly ground tomato-coconut paste into the pan and mix everything well. Cover and cook the curry on low heat until you see the oil released from the masala (Might take up to 6 minutes. This is an indicator that the masala is well cooked).
- Add shrimp, mix well, cover the lid and cook for another 6-10 minutes on low heat until shrimp is well cooked.
- Garnish with fresh coriander leaves and enjoy delicious shrimp curry with rotis or steamed rice.
- Tweak the quantity of each ingredient as per your taste and preference.
- Do not overcook shrimp, it will become rubbery.
- If you would like, replace shrimp with prawns, scallops or squid and follow the same recipe.
- Shrimp curry could be stored in the refrigerator for a day.
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤