Shrimp Curry Recipe

Name: Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon black mustard seed; 1 cup finely-chopped onion; 1/2 cup chopped poblano pepper; 1 teaspoon ground turmeric; 1 tablespoon ground coriander; 5 tablespoons canola or neutral vegetable oil; 1 cup each julienned carrots and green bell pepper; 1 cup each sliced okra and diced eggplant; 1 cup peeled, seeded, diced tomatoes (tomato concasse); 1/2 pound shrimp, peeled and deveined; 1/4 cup shredded unsweetened coconut; 1 teaspoon salt; 2/3 cup plain yogurt; 2 tablespoons butter, melted; 2 tablespoons chopped parsley, for garnish; Curry oil, for garnish; 2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 2 teaspoons mustard seeds; 2 teaspoons ground cloves; 1 teaspoon tumeric; 2 -inch piece ginger, peeled and chopped; 1/3 cup white vinegar

Servings: persons

1 teaspoon black mustard seed
1 cup finely-chopped onion
1/2 cup chopped poblano pepper
1 teaspoon ground turmeric
1 tablespoon ground coriander
5 tablespoons canola or neutral vegetable oil
1 cup each julienned carrots and green bell pepper
1 cup each sliced okra and diced eggplant
1 cup peeled, seeded, diced tomatoes (tomato concasse)
1/2 pound shrimp, peeled and deveined
1/4 cup shredded unsweetened coconut
1 teaspoon salt
2/3 cup plain yogurt
2 tablespoons butter, melted
2 tablespoons chopped parsley, for garnish
Curry oil, for garnish
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons mustard seeds
2 teaspoons ground cloves
1 teaspoon tumeric
2 -inch piece ginger, peeled and chopped
1/3 cup white vinegar

1
Gently saute mustard seeds, onion, poblano pepper and spices in oil.
2
Add carrots, okra and eggplant and saute 2 minutes.
3
Add shrimp, tomatoes and bell peppers and cook just until shrimp turn pink.
4
Stir in coconut and season with salt.
5
Simmer just until heated through and remove from heat.
6
Stir in yogurt and melted butter.
7
Serve garnished with chopped parsley and lightly drizzled with curry oil.
8
In a spice or coffee mill, grind spices and ginger until very finely minced.
9
Turn out into a bowl and stir in vinegar to make a smooth paste.
10
To make curry oil, mix half of paste with 1 cup vegetable oil.

435

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 23 ingredients. The key ingredients include: 1 teaspoon black mustard seed, 1 cup finely-chopped onion, 1/2 cup chopped poblano pepper, 1 teaspoon ground turmeric, and more.

Yes, Shrimp 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.

Shrimp Curry

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