My hubby’s mom makes AWESOME shrimp curry – it’s rich, creamy, spicy and sweet. It’s a simple recipe that’s simply fantastic and today, I’m going to share that recipe with you.
Whenever we visit Rob’s fam, my mother-in-law will cook a delicious Keralite feast. For those that don’t know, Kerala is a state in India located along the Malabar coast. As you might imagine, seafood is a big part of their cuisine.
Rob and I are both observing Lent and since we’re not eating meat on Fridays, I HAVE to have dinner ready by the time he gets off work. Why? Because if I don’t… Roby will go to McDonalds and order their fish sandwich (filet o’ fish…). I can’t understand why, but he loves that place and he loves that square shaped fish sandwich. The great thing about this shrimp curry is that it’s a quick and easy dish to whip up. The only thing that takes time with this dish is browning the onions – but I prep the rest of my ingredients while I brown the onions – so it all works out.
To make this dish, cook the shrimp and set it aside. Then, add onions, curry leaves and a thai bird chili pepper to the saute pan. Once the onions turn golden, add the ginger, garlic and spices – then the tomatoes. Add the coconut milk and the shrimp – and viola, you’ve got good food.
Enjoy this shrimp curry. It’s fantastic and you’re going to love it. Want more tasty Indian recipes? Then check out my eBook: South Asian Persuasion: 100+ Paleo Indian Recipes.Print
- 1 tbs Coconut Oil
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- 1 lb wild caught shrimp
- 1 tbs Coconut Oil
- 1 medium white onion (or 2–3 large shallots), finely chopped
- 3 Romano tomatoes, roughly chopped
- 1 can Coconut Milk, full fat
- 6 cloves garlic, minced
- 1 inch ginger. minced
- 1–2 thai bird chilies, minced
- ¼ tsp of Kashmiri Chili Powder, adjust to taste
- 1 tsp Coriander Powder
- ¼ tsp Turmeric Powder
- ¼ tsp salt
- 15 Curry Leaves
- In a saute pan, add 1 tbs coconut oil on medium heat.
- Add shrimp, salt and pepper – cook until done, then set aside.
- Drain any water in the pan, then add another 1 tbs coconut oil, onions, curry leaves and thai bird chilies to pan on medium low heat. stirring occasionally.
- When the onions turn golden brown, add ginger and garlic. After a minute, add the spices and tomatoes.
- Once the tomatoes get soft, add coconut milk. Cook for five minutes then add shrimp.
Please note – you cannot replace curry leaves with curry powder – they are NOT at all the same thing.
Also, you don’t have to eat the curry leaves, they just provide the dish with a ton of flavor 🙂
If you use cayenne instead of the Kashmiri chili, you’ll want to use a little less and you’ll want to add paprika for color.