Skip to main content New this month
Get the Allrecipes magazine
Indian Shrimp Curry
Reviews:
February 21, 2011

Pretty good and easy base recipe. I did, however, find it necessary to increase the spice amounts and added 1 tsp. Madras curry powder and some cayenne pepper to kick it up as I like my curries fairly spicy. I found the sauce to be a bit thin so I thickened it up by using a cornstarch slurry. After making these adjustments, this curry turned out great. Will be making it again and perhaps next time will add a few vegetables to the mixture. I served this for dinner last night over basmati rice and with store-bought naan which I brushed with melted butter, sprinkled with minced garlic and baked on a sheet pan for 4 min. at 400 degrees. The only thing I wish I had to go with this meal was some mint chutney, which I will be sure to have next time I serve this.

  1. 216 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars