Shrimp in Indian Sauce
Dive into a world of bold flavors with this irresistible Shrimp in Indian Sauce recipe—a perfect blend of tender shrimp and a vibrant, spiced tomato-based curry. Infused with aromatic cumin seeds, garlic, and ginger, this dish showcases the rich essence of Indian cuisine. A medley of turmeric, coriander, and garam masala creates a symphony of warmth and spice, balanced beautifully by a touch of heavy cream for velvety richness. Finished with a splash of zesty lemon juice and a garnish of fresh cilantro, this quick and satisfying meal is ready in just 40 minutes. Serve this flavorful shrimp curry with steamed basmati rice or soft naan for an unforgettable dining experience that will transport your taste buds straight to India. Perfect for weeknights or special occasions, this recipe is a true celebration of authentic Indian flavors.
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 3 medium Tomatoes (pureed)
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 0.25 cup Heavy cream
- 2 tablespoons Cilantro (chopped)
- 1 teaspoon Salt
- 0.5 cup Water
- 1 tablespoon Lemon juice
Instructions
Rinse the shrimp thoroughly and pat dry. Set aside.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them crackle for 30 seconds.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the garlic and ginger. Cook for 1-2 minutes until fragrant.
Add the pureed tomatoes and cook until the oil separates from the mixture, about 5-7 minutes.
Sprinkle in the turmeric powder, coriander powder, red chili powder, and salt. Cook for 1-2 minutes to allow the spices to bloom.
Add the shrimp to the pan and stir to coat them evenly in the spice mixture. Cook for 3-4 minutes, until the shrimp turn pink and are just cooked through.
Pour in the water and simmer for 5 minutes to allow the flavors to meld.
Lower the heat and stir in the heavy cream. Cook for another 2-3 minutes, ensuring the shrimp is tender and coated in the sauce.
Sprinkle garam masala over the dish and stir well.
Turn off the heat and add the lemon juice. Mix gently.
Garnish with chopped cilantro and serve hot with steamed rice or warm naan.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1036 mg | 346% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 10.4 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 320 mg | 25% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2135 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
