This Shrimp Curry Masala recipe combines succulent shrimp with a medley of traditional Indian spices, creating a vibrant dish bursting with flavor. It pairs beautifully with basmati rice or naan, perfect for a special dinner or a comforting weeknight meal.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients (Serves four people)
- 500g shrimp, peeled and deveined
- 2 medium onions, finely chopped
- 3 tomatoes, pureed
- 2 cloves garlic, minced
- 1-inch ginger, minced
- 2 green chilies, slit
- 1 cup coconut milk
- 2 tbsp vegetable oil or ghee
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp black peppercorns
- 1 cinnamon stick
- 2-3 green cardamom pods
- 1 bay leaf
- Fresh coriander (cilantro) leaves for garnish
- Salt, to taste
- Juice of 1 lemon (optional)
1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Marinate the Shrimp
In a bowl, mix the shrimp with ½ tsp turmeric, ½ tsp chili powder, and a pinch of salt. Set aside and let it marinate for 10-15 minutes while you prepare the other ingredients.
Step 2: Prepare the Spice Base
Heat 2 tablespoons of oil or ghee in a large pan over medium heat. Add cumin seeds, mustard seeds, black peppercorns, bay leaf, cinnamon sticks, and cardamom pods. Sauté until the seeds begin to splutter and release their aroma.
Step 3: Cook the Onions and Garlic
- Add the finely chopped onions and sauté until golden brown. This step is important to develop a rich flavor base for the curry.
- Add the minced garlic and ginger, and sauté for another 2-3 minutes until fragrant.
Step 4: Add Tomatoes and Spices
- Pour in the tomato puree and cook for 5-7 minutes until the tomatoes’ raw smell fades and the oil starts to separate from the masala.
- Stir in turmeric, red chili powder, coriander powder, cumin powder, and garam masala. Cook the spice mixture for another 3-4 minutes, stirring continuously.
Step 5: Simmer the Coconut Milk
Add the coconut milk to the pan and stir well to combine. Let the curry simmer for 5-6 minutes until it thickens slightly, creating a creamy consistency.
Step 6: Cook the Shrimp
Add the marinated shrimp to the curry, stir gently, and cook for about 5 minutes, or until the shrimp turn pink and are fully cooked. Be careful not to overcook the shrimp, as they can become rubbery.
Step 7: Final Touches
- Taste the curry and adjust the seasoning with salt and lemon juice if desired.
- Garnish with freshly chopped coriander leaves and serve hot.
Tips and Tricks
- Don’t Overcook Shrimp: Shrimp cooks quickly, so once they turn pink, remove them from heat to avoid overcooking.
- Spice Adjustments: You can adjust the heat level of the curry by increasing or decreasing the amount of red chili powder and green chilies to suit your taste.
- Creaminess Variation: If you prefer a richer, creamier texture, add more coconut milk or a dollop of yogurt towards the end.
Serving Suggestions
- Serve the Shrimp Curry Masala over steamed basmati rice, or enjoy it with naan or roti for a traditional Indian meal.
- Pickled vegetables or a cucumber raita will balance the dish’s heat.
Wine Pairing
- Pair this spicy dish with a Riesling or Gewürztraminer for a slightly sweet contrast to the bold spices.
- For a Bulgarian wine, try a Tamianka or Misket—light and aromatic white wines that will balance the curry’s heat and flavor.
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 25g
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 3g
- Sodium: 580mg
Dietary Modifications
- Dairy-Free: This recipe uses coconut milk instead of dairy, making it naturally dairy-free. Ensure the curry paste you use is also accessible from dairy ingredients.
- Vegan Option: For a plant-based version, replace shrimp with tofu, tempeh, or chickpeas. You can add more vegetables, such as cauliflower, spinach, or bell peppers.
- Low-carb/Keto-Friendly: Serve the curry over cauliflower rice or enjoy it on its own with a side of leafy greens instead of traditional rice.
- Gluten-Free: The recipe is gluten-free as long as the curry paste and other sauces used do not contain gluten. Always check ingredient labels to ensure no hidden gluten.
- Spice Adjustments: If you prefer a milder curry, reduce the chili or leave it out entirely. You can add a spoonful of yogurt (for non-vegan versions) to cool down the heat or increase the coconut milk for a creamier dish.
These dietary modifications make Shrimp Curry Masala accessible to a broader range of nutritional needs and preferences without sacrificing flavor!
About Shrimp Curry Masala
Shrimp curry masala is a popular dish in Indian coastal regions, where fresh seafood is abundant. The combination of spices like cumin, coriander, and garam masala, paired with the creaminess of coconut milk, creates a balance of bold flavors synonymous with Indian cooking. Coconut milk in the curry is typical of southern Indian cuisine, where coconut is a staple ingredient.
Cultural Context
Curries are a significant part of Indian cuisine, and each region has its unique take on the dish. Shrimp Curry Masala reflects the richness of coastal Indian cuisine, particularly from states like Kerala and Goa, where seafood plays a central role in the local diet. Coconut milk in curries highlights the influence of tropical ingredients, adding a creamy sweetness that balances the heat from the spices. This dish is traditionally enjoyed with rice or flatbreads, making it a comforting, wholesome meal.
