Shrimp Korma
Dive into the luxurious flavors of Shrimp Korma, a rich and creamy Indian-inspired dish that's perfect for seafood lovers. Tender, juicy shrimp are simmered in a velvety sauce made from yogurt, cashews, and coconut milk, creating a harmonious blend of nutty and tangy flavors. Aromatic spices like cumin, coriander, and garam masala infuse the dish with warm, earthy notes, while a touch of turmeric and red chili powder adds depth and just the right amount of heat. This easy-to-follow recipe comes together in under an hour, making it an excellent choice for a satisfying weeknight dinner or a special occasion meal. Serve it with fluffy steamed rice or buttery naan for a complete and indulgent experience. Shrimp Korma is a must-try for anyone who loves Indian cuisine, offering a delightful balance of spice, creaminess, and boldness in every bite.
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 100 grams Plain yogurt
- 1 large Onion
- 4 Garlic cloves
- 1 inch Ginger
- 1 large Tomato
- 10 Cashews
- 200 ml Coconut milk
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 100 ml Water
- 2 tablespoons Fresh cilantro leaves (optional, for garnish)
Instructions
In a small bowl, soak the cashews in warm water for 10 minutes. Once softened, blend them with the yogurt to form a smooth paste. Set aside.
Finely chop the onion, garlic, and ginger. Roughly chop the tomato and set them aside separately.
Heat ghee or vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown, about 5-6 minutes.
Add the garlic and ginger to the pan and cook for another 1-2 minutes until fragrant.
Stir in the ground coriander, ground cumin, turmeric powder, and red chili powder. Cook for 1 minute to toast the spices.
Add the chopped tomato and cook until it softens and breaks down, about 3-4 minutes.
Lower the heat and stir in the cashew-yogurt paste. Cook for 2 minutes, stirring constantly, to prevent the yogurt from curdling.
Add the coconut milk, water, salt, and sugar. Mix well and bring the sauce to a gentle simmer.
Add the shrimp to the pan and cook for 4-5 minutes, or until they turn pink and are fully cooked through.
Sprinkle the garam masala over the dish and stir gently. Simmer for an additional minute.
Remove from heat and garnish with fresh cilantro leaves, if desired. Serve hot with steamed rice or naan.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 12.5 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 173 mg | 13% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 1079 mg | 23% | |
*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.
