Shrimps in Coconut Gravy
Dive into the rich and aromatic world of coastal cuisine with this irresistible "Shrimps in Coconut Gravy" recipe! Juicy, succulent shrimps are gently simmered in a silky, spiced coconut milk base, infused with the bold flavors of curry leaves, green chilies, and a medley of warm spices like turmeric, coriander, and cumin. The dish comes together in just 35 minutes, making it perfect for a quick yet indulgent dinner. Paired with steamed rice or freshly made flatbreads, this seafood curry delivers an explosion of tropical flavors that will transport your taste buds straight to a coastal paradise. Whether you're a seafood lover or exploring exotic recipes, this creamy coconut shrimp curry is a must-try!
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Recipe Information
Ingredients
- 500 grams Shrimps (peeled and deveined)
- 400 ml Coconut milk
- 1 large Onion (finely chopped)
- 1 large Tomato (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 pieces Green chilies (slit lengthwise)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Mustard seeds
- 2 tablespoons Cooking oil (preferably coconut oil)
- 10 leaves Fresh curry leaves
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 teaspoon Salt
- 100 ml Water
Instructions
Clean and pat dry the shrimps. Sprinkle them with a pinch of turmeric and a little salt. Set aside for 10 minutes.
Heat 2 tablespoons of coconut oil in a large pan or skillet over medium heat. Add the mustard seeds and let them splutter.
Add the fresh curry leaves and slit green chilies, stirring for about 30 seconds until aromatic.
Add the finely chopped onion and sauté until golden brown, about 4-5 minutes.
Stir in the minced garlic, grated ginger, and chopped tomato. Cook until the tomatoes are soft and the mixture turns into a paste, about 3-4 minutes.
Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for another 1-2 minutes to toast the spices.
Pour in the coconut milk and 100 ml of water. Stir everything together and bring the mixture to a gentle simmer.
Add the marinated shrimps to the pan. Cook for 5-7 minutes, stirring occasionally, until the shrimps are pink, opaque, and fully cooked.
Taste and adjust the salt as needed.
Remove from heat and garnish with fresh cilantro before serving.
Serve hot with steamed rice or flatbreads for a satisfying meal.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3402 mg | 148% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 40.8 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2544 mg | 54% | |
*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.
