This is an easy curry recipe, full of flavor. For this curry the shrimp has to be fried separately before adding to the sauce.


For the SHRIMP

1 lb of peeled shrimp

1/2 teaspoon cumin powder

1/2 teaspoon turmeric powder

1/4 teaspoon cayenne powder or chili powder

1 teaspoon garam masala

salt to taste

3 tablespoons of oil for frying

For the SAUCE

1 red onion finely chopped

1 tablespoon garlic paste

1 teaspoon ginger paste

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon cumin powder

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

2 tomatoes pureed

1 tablespoon butter

1 and a half cups of unsweetened coconut milk

finely chopped cilantro to garnish


  1. Add spices to the shrimp and mix it well.
  2. Heat 3 tablespoons of oil in a deep pan and fry the shrimp in hot oil for just one minute and remove it onto a plate.
  3. Now in the same oil add the onions and fry them till the flavor comes and the onions are translucent, now add the spices and fry for a few seconds, add ginger and garlic paste and fry for a minute, then add the pureed tomatoes and mix well and allow them to cook and thicken, when you see the oil on the sides add the coconut milk.
  4. Allow the sauce to cook and thicken for about 5 minutes in medium heat, stir occasionally.
  5. Now add the fried shrimp and allow to cook for just one minute.
  6. Remove from heat, garnish with chopped cilantro. Enjoy creamy shrimp curry with rice or any kind of bread.

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