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.

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 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.

South Indian Shrimp Curry

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