Sour Cream Shrimp Curry
Dive into the rich and aromatic flavors of Sour Cream Shrimp Curry, a unique twist on classic curry recipes! This dish features succulent shrimp simmered in a creamy, tangy sauce made with sour cream, coconut milk, and a blend of bold spices like cumin, garam masala, and turmeric. The balance of sweetness from a touch of sugar, heat from red chili powder, and the brightness of lime and fresh cilantro creates a vibrant, restaurant-quality dish that comes together in just 40 minutes. Perfectly paired with steamed rice or warm naan, this one-pot meal is as comforting as it is indulgent. Whether you're looking for a quick weeknight dinner or an exotic addition to your recipe repertoire, this creamy shrimp curry is sure to delight your taste buds and impress your guests!
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 1 cup Sour cream
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 cup Tomato puree
- 0.5 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder (adjust to taste)
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt (adjust to taste)
- 0.5 teaspoon Sugar
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 whole Lime (for squeezing on top before serving)
Instructions
Rinse the shrimp under cold water and pat them dry with a paper towel. Set aside.
In a large skillet or saucepan, heat the oil over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Stir in the chopped onion and sauté for 5-7 minutes, or until the onions turn golden and translucent.
Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Mix in the ground coriander, turmeric powder, red chili powder, and garam masala. Cook the spices for 1 minute to toast them and release their flavors.
Pour in the tomato puree and cook for 5 minutes, letting the mixture thicken slightly.
Add the coconut milk, sour cream, salt, and sugar, stirring well to create a creamy curry base. Simmer for 3-4 minutes.
Add the shrimp to the curry and cook for 5-7 minutes, or until they turn pink and are fully cooked through. Be careful not to overcook the shrimp to keep them tender.
Taste the curry and adjust the salt or spices as needed.
Garnish with fresh cilantro and a squeeze of lime before serving. Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1092 mg | 364% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 47.2 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 644 mg | 50% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2962 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.
