Sour Cream and Shrimp Curry
Elevate your weeknight dinner with this luxurious Sour Cream and Shrimp Curry, a harmonious blend of creamy sour cream, rich coconut milk, and bold Indian spices. Succulent shrimp are simmered in a fragrant sauce of tomatoes, garlic, and ginger, infused with the warmth of turmeric, paprika, and cumin. The unexpected addition of sour cream brings a unique tangy twist, perfectly balancing the curry's richness. Ready in just 40 minutes, this dish is as quick as it is flavorful, making it ideal for both busy weeknights and special occasions. Garnished with fresh cilantro and best served with fluffy steamed rice or warm naan, this crowd-pleasing curry is a vibrant culinary adventure you’ll want to revisit time and time again.
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 200 grams Sour cream
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 medium Tomato (pureed)
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Heat vegetable oil in a large skillet or pot over medium heat.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add turmeric powder, coriander powder, cumin powder, and paprika. Stir well to toast the spices for 30 seconds.
Pour in the pureed tomatoes and cook for 5 minutes, stirring occasionally, until the mixture thickens.
Reduce the heat to low and add the coconut milk. Stir to combine with the tomato mixture.
Add the sour cream gradually, stirring constantly to prevent curdling.
Season with salt and black pepper, then let the curry simmer for 3-4 minutes.
Add the shrimp to the curry and cook for 6-8 minutes, or until they turn pink and are fully cooked.
Sprinkle in the garam masala and mix well. Taste and adjust seasoning if needed.
Garnish with chopped cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 3509 mg | 153% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 39.8 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 567 mg | 44% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2151 mg | 46% | |
*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.
