Tamilian Shrimp Curry
Experience the rich and aromatic flavors of South India with this Tamilian Shrimp Curry, a soulful blend of tender shrimp simmered in a luscious coconut milk gravy infused with traditional spices. This authentic recipe highlights the vibrant essence of Tamil Nadu cuisine, featuring mustard seeds, curry leaves, tamarind, and a medley of spices like turmeric, red chili, and garam masala, all balanced perfectly by the creamy sweetness of coconut milk. Ready in just 40 minutes, this dish is perfect for weeknight dinners or special occasions, pairing beautifully with steamed rice, dosa, or parathas. Elevate your seafood repertoire with this easy-to-make, bold, and flavorful curry packed with the essence of South Indian home cooking!
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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 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 4 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoons Garam masala
- 1 tablespoon Tamarind paste
- 200 milliliters Thick coconut milk
- 150 milliliters Water
- 2 tablespoons Fresh cilantro leaves (chopped)
- 1 teaspoon Salt
Instructions
Heat the coconut oil in a large pan over medium heat.
Add mustard seeds and let them pop. Then, add curry leaves and sauté for a few seconds until aromatic.
Add the chopped onion and sauté until golden brown, about 5-6 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes.
Add the chopped tomatoes and cook until mushy and oil begins to separate, around 5 minutes.
Mix in turmeric powder, red chili powder, coriander powder, and garam masala. Cook the spices for 1-2 minutes.
Add the tamarind paste and water, stirring well to combine.
Bring the mixture to a boil, simmer for 5 minutes, and then add the shrimp. Cook the shrimp until they turn pink and are just cooked through, around 4-5 minutes.
Pour in the coconut milk, stir gently, and let it simmer for an additional 3-4 minutes. Do not let the curry boil after adding coconut milk.
Taste and adjust salt as needed.
Garnish with fresh cilantro leaves and serve hot with steamed rice or dosa.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3367 mg | 146% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 27.3 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 352 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2897 mg | 62% | |
*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.
