Fiery Indian Shrimp Curry Recipe Recipe

Name: Fiery Indian Shrimp Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon coriander seed; 1 teaspoon cumin seeds; 1 teaspoon black peppercorns; 1/2 teaspoon cloves; 1/4 teaspoon whole mustard seeds; 3 to 4 cardamom pods; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric; &nbsp; 2 tablespoons vegetable oil; 6 serrano chiles, stemmed and sliced lengthwise; 5 garlic cloves, finely chopped (about 5 teaspoons); 1 tablespoon peeled ginger, minced; 1 medium onion, chopped (about 1 cup); Kosher salt; 1 (14.5 ounce) can coconut milk; 1 cup plain yogurt; 1 cup homemade or store-bought low sodium chicken broth; 2 pounds raw shrimp, peeled and deveined; 1/2 cup chopped fresh tomatoes; 2 bay leaves; 1/4 cup minced fresh cilantro; 3 cups cooked white rice

Servings: persons

1 teaspoon coriander seed
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1/2 teaspoon cloves
1/4 teaspoon whole mustard seeds
3 to 4 cardamom pods
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
&nbsp
2 tablespoons vegetable oil
6 serrano chiles, stemmed and sliced lengthwise
5 garlic cloves, finely chopped (about 5 teaspoons)
1 tablespoon peeled ginger, minced
1 medium onion, chopped (about 1 cup)
Kosher salt
1 (14.5 ounce) can coconut milk
1 cup plain yogurt
1 cup homemade or store-bought low sodium chicken broth
2 pounds raw shrimp, peeled and deveined
1/2 cup chopped fresh tomatoes
2 bay leaves
1/4 cup minced fresh cilantro
3 cups cooked white rice

1
Heat a heavy skillet over medium heat and gently toast coriander seeds, cumin seeds, peppercorns, cloves, mustard seeds, and cardamom pods, leaving seeds in the pods. Remove from heat when fragrant, about 1 minute. Remove cardamom seeds from pods and discard pods. Transfer toasted spices to a mortar and add ground ginger, cinnamon and turmeric. Grind into a fine blend using a pestle. Alternately, use a spice mill or coffee grinder to get grind.
2
Heat oil in a medium stockpot over medium heat until shimmering. Add chiles, garlic, ginger, and onion, and cook, stirring until fragrant and chiles and onions start to soften, about 1 minute. Reduce heat to medium and add 2 tablespoons curry blend and 1 teaspoon salt, coconut milk, yogurt and chicken broth and bring to a simmer.
3
Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Add tomatoes and heat through. Taste and adjust seasonings, as needed. Remove and discard bay leaves. Season to taste with more curry blend and salt. Sprinkle with cilantro leaves and serve immediately with rice.

1154

kcal

Calories

Fat

161

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 24 ingredients. The key ingredients include: 1 teaspoon coriander seed, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 1/2 teaspoon cloves, and more.

Yes, Fiery Indian Shrimp Curry Recipe 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.

Fiery Indian Shrimp Curry Recipe

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