Shrimp in Tomato Cream Curry Sauce
Elevate your dinner game with this luscious Shrimp in Tomato Cream Curry Sauce, a dish that strikes the perfect balance between comfort food and bold, aromatic flavors. Succulent, juicy shrimp are simmered in a velvety sauce made from rich crushed tomatoes, fragrant spices like cumin, coriander, and turmeric, and a splash of heavy cream for indulgent decadence. Infused with the warm, earthy kick of curry powder and optional cayenne for a touch of heat, this quick, one-pan recipe is ready in just 40 minutes, making it ideal for busy weeknights or an impressive dinner party centerpiece. Garnished with fresh cilantro and served over steamed rice or with buttery naan, this curry offers authentic flavors with a modern, approachable twist. Perfect for seafood lovers and curry enthusiasts alike, it’s a must-try recipe that will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 500 grams Raw shrimp, peeled and deveined
- 400 grams Canned crushed tomatoes
- 200 ml Heavy cream
- 1 medium Onion, finely chopped
- 3 whole Garlic cloves, minced
- 1 teaspoon Fresh ginger, finely grated
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper (optional)
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 1 tablespoon Butter
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 100 ml Water
Instructions
Heat the vegetable oil and butter in a large skillet over medium heat.
Add the chopped onion and cook for 4-5 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, cayenne pepper (optional), and turmeric powder to the skillet. Stir well and toast the spices for 1 minute.
Pour in the canned crushed tomatoes and stir to combine. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Add the heavy cream, water, sugar, and salt, stirring until the sauce is smooth and creamy. Simmer for 5 minutes.
Add the shrimp to the sauce, ensuring they are fully submerged. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
Taste and adjust the seasoning with additional salt or sugar if needed.
Garnish the dish with freshly chopped cilantro before serving.
Serve hot over steamed rice or with warm naan bread.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 3569 mg | 155% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 25.8 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2983 mg | 63% | |
*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.
