South Indian Shrimp Curry
Dive into the vibrant flavors of South India with this aromatic South Indian Shrimp Curry recipe! Bursting with the rich, creamy essence of coconut milk and a medley of fragrant spices like turmeric, coriander, and garam masala, this curry offers a perfect balance of heat and tang, thanks to the addition of green chilies and tamarind paste. Tender shrimp are simmered to perfection in a luscious, spice-infused sauce, complemented by the earthy notes of curry leaves and mustard seeds sautéed in coconut oil. Ready in under an hour, this gluten-free seafood curry is perfect for weeknight dinners or special occasions. Serve it over fluffy steamed rice or pair it with warm parathas for a soul-satisfying, authentic South Indian experience.
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 Green chilies (slit lengthwise)
- 2 medium Tomatoes (finely chopped)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Tamarind paste
- 400 milliliters Coconut milk
- 100 milliliters Water
- 1 to taste Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
In a large pan or wok, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter.
Add the curry leaves and stir for a few seconds until aromatic.
Add the finely chopped onion and sauté until golden brown, about 5–7 minutes.
Stir in the minced garlic, grated ginger, and slit green chilies. Cook for 1–2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften and release their juices, about 5 minutes.
Mix in the turmeric powder, Kashmiri red chili powder, coriander powder, and garam masala. Sauté the spices for 1–2 minutes to enhance their flavors.
Reduce the heat to low and stir in the tamarind paste, followed by the coconut milk and water. Simmer the mixture gently for 5 minutes.
Add the cleaned shrimp to the curry and cook for 5–7 minutes, or until the shrimp turns pink and is fully cooked. Avoid overcooking as shrimp can become rubbery.
Taste the curry and adjust the salt as needed.
Garnish with freshly chopped cilantro and serve hot with steamed rice or parathas.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3419 mg | 149% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 49.4 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 379 mg | 29% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3063 mg | 65% | |
*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.
