Recipe // Indian shrimp curry

November 1, 2013

Indian food is in my top favorite foods out there.  I just love the blend of colorful spices and the amazing flavors of the foods.
Shrimp is one of my favorites, so pairing shrimp with curry is amazing!  This dish is so tasty, and is finished off with a nice coconut milk for an amazing flavor.
Shrimp Curry
For the Shrimp Marinade
22-25 large shrimp, peeled and deveined
¼ teaspoon turmeric
¼ teaspoon cayenne pepper powder
¼ teaspoon salt
fresh ground pepper
Mix all the dry ingredients and rub it well into the shrimp.  Set aside
For the gravy
½ red onion, finely cut
½ inch fresh ginger root, finely chopped or grated
1 large clove garlic, finely chopped or grated
8-10 curry leaves
1 tablespoon coriander powder
¼ teaspoon mustard seeds
⅛ teaspoon asafoetida powder
⅛ teaspoon ground black pepper
⅛ teaspoon cayenne pepper (optional)
2 tablespoons chopped onions
¼ teaspoon turmeric
¾ teaspoon salt
1 tablespoon fresh lemon juice
1 cup coconut milk
¼ cup water
2 tablespoons chopped cilantro
1) Heat oil in a heavy bottom large pot or wok over medium heat.  When the oil is heated, add mustard seeds.  The seeds will sputter for a minute.  Keep away from the pan to avoid getting burned.
2) Add asafoetida powder, and curry leaves.
3) Add ½ red onion and fry until onions become translucent, stirring.  About 8-10 minutes.
4) Add ginger, and garlic and stir for 2 minutes.
5) Add coriander, ground pepper, salt, turmeric, and cayenne.
6) Add shrimp and fry for another 5 minutes.  Add 2 T. chopped onions.
7) Add coconut milk, water, and stir well, and simmer for 10 minutes or until the shrimp is cooked.  Turn stove to a medium low temperature.  The coconut milk doesn’t like a lot of heat.
8) Stir in 2 T. chopped cilantro, and lemon juice, mix well, and serve with rice.

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