Shrimp Curry

Why You’ll Love This Recipe

This Shrimp Curry is an authentic South Indian dish that’s packed with bold, savory flavors, and it’s incredibly easy to make! There’s no coconut involved, so it’s not sweet, just a perfectly balanced combination of heat, spice, and juiciness. With the addition of ginger-garlic paste, garam masala, and curry leaves, this curry brings out the rich, aromatic essence of South Indian cooking. Serve it with basmati rice or Indian flatbread for a complete meal.

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Ingredients

• ¼ cup vegetable oil

• 1 large onion, chopped

• 10 fresh curry leaves (optional)

• 1 tablespoon ginger garlic paste

• 1 teaspoon ground coriander

• ⅔ teaspoon salt

• ½ teaspoon ground turmeric

• 1 tomato, finely chopped

• 1 teaspoon ground red chile pepper

• 2 pounds medium shrimp, peeled and deveined

• ¼ cup water

• 1 teaspoon garam masala

• Chopped fresh cilantro (to taste)

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Directions

1. Prepare the Aromatics: Heat the vegetable oil in a wok or large saucepan over medium-high heat. Add the chopped onion and cook, stirring occasionally, until browned (about 4-5 minutes).

2. Spices and Flavor: Add the fresh curry leaves (if using), followed by the ginger garlic paste, ground coriander, and salt. Stir everything together and cook for about 1 minute, allowing the spices to release their aroma.

3. Cooking the Shrimp: Sprinkle in the turmeric, then add the chopped tomato, ground red chile pepper, shrimp, and water. Reduce the heat to medium-high and cook for 7-8 minutes, until the shrimp turns opaque and is cooked through.

4. Finishing Touches: Taste the curry and adjust the salt or chile powder if necessary. Stir in the garam masala and remove the pan from the heat.

5. Serve: Garnish with fresh cilantro and serve with basmati rice or flatbread for a complete meal.

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Servings and Timing

• Servings: 5 servings

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: 35 minutes

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Variations

• Curry Leaves: If fresh curry leaves are unavailable, you can skip them, but they do add an authentic flavor. You can substitute with curry powder or add a pinch of dried curry leaves for a similar taste.

• Spice Level: Adjust the ground red chile pepper to your spice preference. For a milder version, you can reduce the amount or use paprika instead of red chile pepper.

• Shrimp: If you prefer another type of seafood, fish or even chicken could work in place of shrimp, though cooking times may vary.

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Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days.

• Freezing: Shrimp curry freezes well. Allow it to cool completely before storing it in a freezer-safe container for up to 3 months.

• Reheating: Reheat gently over medium heat. Add a bit of water or broth if the curry has thickened too much during storage.

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FAQs

Can I make this curry without curry leaves?
Yes, you can omit the curry leaves if you don’t have them. The dish will still be flavorful, but the curry leaves contribute to an authentic South Indian taste.

Can I use frozen shrimp?
Yes, frozen shrimp works well for this recipe. Just make sure to thaw them before cooking.

Can I adjust the heat level?
Absolutely! You can control the spiciness by adjusting the amount of red chile pepper or adding a milder chili powder. For extra heat, add more red chile pepper or some fresh chopped green chilies.

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Conclusion

This Authentic and Easy Shrimp Curry is a flavorful, spicy, and hearty dish that’s perfect for weeknight dinners or special occasions. With its simple ingredients and quick cooking time, it brings the rich, aromatic flavors of South Indian cuisine to your home in no time. Enjoy this curry with basmati rice or flatbread, and savor the taste of authentic home-cooked goodness!

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