Shrimp curry is a simple delicious semi-gravy made of fresh shrimp, onions, tomatoes, tamarind juice & spice powders. Serve it with rice or roti. This curry has always has been a most favorite at home for simplicity and delicious taste.
You can also try other non-vegetarian recipes:
This shrimp curry is made with the most basic ingredients that most of us have in the pantry.
This is a home-style South Indian curry recipe. 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.
How to make
- Devein and wash the shrimps with cold water. Drain the water completely and set it aside.
- Add 1 tbsp oil to the pan, add cleaned shrimp and mix well.
- 1 tsp salt, turmeric and saute the shrimps until water evaporates and keep it in a separate bowl.
- Put 2 tbsp oil to the pan, add onions, 1/2 tsp salt, and fry onions until golden brown.
- Include curry leaves, green chili slits, ginger garlic paste, and saute until the raw smell goes.
- Put red chili powder and jeera powder and mix well.
- Put coriander powder and mix well.
- Include the chopped tomato to the pan and fry until tomatoes turn mushy.
- Add the cooked shrimps to the gravy and saute for 2mins until the shrimp observes all the masala.
- Put tamarind juice to the shrimp masala and mix well.
- Put garam masala powder, salt to taste and cook until oil separates from the gravy.
- Garnish with coriander leaves
- Serve shrimp curry with any fragrant rice, biryani, white rice or roti, naan, chapati, or porota.
Tips to make best shrimp curry
If you cannot find shrimp at your market, you can substitute them with shrimp. Although technically not the same animal, the two crustaceans are interchangeable in recipes as their taste is similar. Since this recipe calls for large shrimp, make sure to substitute with larger-sized shrimp.
Shrimp Curry Recipe
Ingredients
- 900 grams Shrimp (cleaned)
- 2 Onions chopped (medium size)
- 1 Tomato chopped
- 1 lemon size tamarind juice
- 1 tbsp Ginger garlic paste
- 4 Green chilli slits
- 1 tbsp Red chilli powder
- 1 tbsp Coriander powder
- 1 tsp Garam masla
- 1 tsp Jeera powder
- 1 tsp turmaric
- Salt to taste
- 1 Sprig curry leaves
- 2 tbsp Coriander leaves chopped
Instructions
- Devein and wash the shrimp with cold water. Drain the water completly and set aside.
- Add 1 tbsp oil to the pan, add cleaned shrimp and mix well.
- Add 1 tsp salt, turmaric and saute the shrimp until water evoprates and keep it in seperate bowl.
- Add 2 tbsp oil to the pan, add onions, 1/2 tsp salt and fry onions until golden brown.
- Add curry leaves, green chilli slits and gringer garlic paste and saute until raw smell goes.
- Add red chilli powder and jeera powderand mix well.
- Add coriander powder and mix well.
- Add chopped tomato to the pan and fry until tomatos turn mushy.
- Add the cooked shrimp to the gravy and saute for 2mins.
- Add tamarid juice to the shrimp masala and mix well.
- Add garam masala powder, salt to taste and cook until oil separates from the gravy.
- Garnish with coriander leaves
- Serve shrimp curry with any fragrant rice, biryani, white rice or roti, naan, chapati or porota.