• 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.

It is essential to cook with the freshest, cleanest shrimp. This is a quick and easy recipe for busy, mid-week 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 through.

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!

[lt_recipe name=”Shrimp Curry Recipe” servings=”6-7″ print=”yes” image=”https://www.familyfooddiaries.com/wp-content/uploads/2018/06/7F3C704D-3ECA-4BA3-8C4C-91EB7D08CE3A-1-1-800×500.jpg” ingredients=”• 1kg/2lbs Shrimp;• Cooking oil;• 1 large onion, finely chopped;• 1 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 fresh coriander, chopped;• 2 green chilies, slit half way” ]In a big pan, heat oil and sauté onions until soft.;;Add tomatoes and continue to cook on low heat to a thick paste.;;Add garlic paste, turmeric, salt, red chili powder and simmer for 5 minutes.;;Add shrimp and cook on medium heat for about 7-10 minutes or more if you want  soft shrimp.;;Add fresh coriander and green chilies.;;Serve hot.[/lt_recipe]

Tips and Bits

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

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

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