Indian Shrimp Curry

Indian Shrimp Curry

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

try this refreshingly spicy shrimp curry...accompany it with long grain white rice and enjoy the heat and freshness!


2 ounces Fresh Serrano Chiles; whole, sliced (6-8)
20 Fresh Curry Leaves
5 Cloves Garlic; finely chopped
1 tablespoon Ginger; finely chopped
2 tablespoon Vegetable oil
1 teaspoon Whole mustard seeds
0.25 teaspoon Turmeric powder
0.5 teaspoon Ground cumin
1 teaspoon Ground coriander
1 medium Onion; chopped
1 pound Tomatoes; chopped
2.5 ounces Coconut; freshly grated
2 large shrimp; in shell, peeled and deveined

Original recipe makes 6



1. Cook chilies, curry leaves, garlic, and ginger in oil in a 12-inch skillet over medium-high heat, stirring, until very fragrant and chilies are just softened, 1 to 2 minutes.

2. Reduce heat to medium and add spices, 1 tsp salt and 1/2 tsp pepper. Add mustard seeds.

3. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.

4. Add onion and cook, stirring occasionally, until softened, about 4 minutes.

5. Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.

6. Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes.

Season with salt and pepper.

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Indian Shrimp Curry

Calories Per Serving: 199 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
rgcoch01 7y ago

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