Easy Indian Curry Recipe

Name: Easy Indian Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. medium shrimp, cleaned and deveined; 3 Tbsp. vegetable oil; 1 large onion, cut; 2 large tomatoes, cut; 1 green chili; juice of 1 lemon; 1 tsp. sugar; 1 Tbsp. paprika; 1 tsp. curry powder; salt to taste; 3 cloves garlic; 1/2 pkg. cream of coconut or 1/2 can coconut milk; 1 c. water; white rice

Servings: persons

1 lb. medium shrimp, cleaned and deveined
3 Tbsp. vegetable oil
1 large onion, cut
2 large tomatoes, cut
1 green chili
juice of 1 lemon
1 tsp. sugar
1 Tbsp. paprika
1 tsp. curry powder
salt to taste
3 cloves garlic
1/2 pkg. cream of coconut or 1/2 can coconut milk
1 c. water
white rice

1
Boil shrimp in 2 cups of water with a little salt for about 5 minutes.
2
Drain and keep aside.
3
Using a blender, combine onion, tomatoes, green chili, lemon juice, sugar, paprika, curry powder, salt and garlic into a paste.
4
Heat oil in large pot and saute ground paste and the coconut over low heat, stirring constantly until you get the aroma of all the spices and the oil floats to the top (about 15 minutes).
5
Add 1 cup water and bring to a boil. Lower heat and add shrimp.
6
Simmer gently until liquid is reduced a little.
7
Serve with boiled white rice.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb. medium shrimp, cleaned and deveined, 3 Tbsp. vegetable oil, 1 large onion, cut, 2 large tomatoes, cut, and more.

Yes, Easy Indian Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Indian Curry

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