South Indian Shrimp Curry Recipe

Name: South Indian Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 pinch cumin seed; 1/2 teaspoon mustard seeds; 1 pinch fenugreek seeds or 1/4 teaspoon ground fenugreek; 4 garlic cloves, peeled and finely chopped; 1 tablespoon ginger, peeled and finely chopped (about 2in piece); 10 curry leaves (optional); 2 onions, peeled and chopped; 1 lime, zest and juice; 1 tablespoon ground coriander; 1 teaspoon turmeric; 2 red chili peppers, finely chopped (deseeded if you want less heat); 4 tomatoes, chopped; 1 3/4 cups coconut milk; 14 ounces large raw shrimp, peeled; sea salt; cilantro, leaves picked

Servings: persons

1 tablespoon vegetable oil
1 pinch cumin seed
1/2 teaspoon mustard seeds
1 pinch fenugreek seeds or 1/4 teaspoon ground fenugreek
4 garlic cloves, peeled and finely chopped
1 tablespoon ginger, peeled and finely chopped (about 2in piece)
10 curry leaves (optional)
2 onions, peeled and chopped
1 lime, zest and juice
1 tablespoon ground coriander
1 teaspoon turmeric
2 red chili peppers, finely chopped (deseeded if you want less heat)
4 tomatoes, chopped
1 3/4 cups coconut milk
14 ounces large raw shrimp, peeled
sea salt
cilantro, leaves picked

1
Heat a wide pan over a medium heat and add a splash of oil. Throw in the cumin, mustard and fenugreek seeds (leave the ground fenugreek until later if using).
2
When the seeds start to pop add the garlic, ginger, curry leaves if using and onions.
3
Cook gently for 10-15 mins or until the onions turn soft and golden.
4
Add the lime zest, ground coriander, turmeric, ground fenugreek (if using), half the chili and after a few seconds, the tomatoes.
5
Cook gently for 10 mins so you have a paste, then add 2 tablespoons of water and the coconut milk.
6
Bring to the boil, add the shrimp and simmer for 5 mins until they are cooked.
7
Season with sea salt, add the lime juice, transfer to bowls and sprinkle over the remaining chili and cilantro leaves.
8
Serve.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 pinch cumin seed, 1/2 teaspoon mustard seeds, 1 pinch fenugreek seeds or 1/4 teaspoon ground fenugreek, and more.

Yes, South Indian 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.

That's it — enjoy your meal!

South Indian Shrimp Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions