Sadia Hussain

Shrimp Curry Recipe

These firm, juicy shrimp in a thick, spicy gravy can be eaten with rice or roti for a wholesome, satisfying meal.

This is a quick and easy recipe for busy, midweek meals or lazy weekends. It takes a little time to sauté the onions and tomatoes but the shrimp take no time at all to cook.


I've made this shrimp curry over the years for my family and they enjoy eating it with white basmati rice. I hope you enjoy it too!

Shrimp Curry Recipe

Sadia Hussain

SERVES

6

TOTAL TIME

20 Minutes

INGREDIENTS

  • 1kg/2lbs Shrimp

  • Cooking oil

  • 1 large onion, finely chopped

  • 1 large tomato, chopped

  • 1/2 teaspoon garlic paste

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon salt or to taste

  • 1 teaspoon red chili powder or to taste

  • A handful of fresh coriander, chopped

  • 2 green chilies, slit half way

METHOD

  1. In a big pan, heat oil and sauté onions until soft and translucent.

  2. Add tomatoes and continue to cook on low heat to a thick paste.

  3. Add garlic paste, turmeric, salt and red chili powder and cook for 5 minutes.

  4. Add shrimp and cook on medium heat for 5-7 minutes or more, if you want  softer shrimp.

  5. Add fresh coriander and green chilies and mix to combine

Tips and Bits

You can use any size shrimp, I used medium sized shrimp.


You can add a splash of lemon juice at the end for a little tang.

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