This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

Anonymous
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.

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  • Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Nutrition Facts

268 calories; 12.7 g total fat; 277 mg cholesterol; 734 mg sodium. 4.9 g carbohydrates; 30.6 g protein; Full Nutrition

Reviews (93)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2008
I posted this recipe, I just wanted to let everyone know that curry powder is NOT the same thing as curry leaf. If you don't have the curry leaf, just leave it out, don't substitute with curry powder. Read More
(149)

Most helpful critical review

Rating: 3 stars
04/12/2007
I thought it was just O.K. I did not like the combination of spices that were used. Read More
(1)
120 Ratings
  • 5 star values: 88
  • 4 star values: 28
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/24/2008
I posted this recipe, I just wanted to let everyone know that curry powder is NOT the same thing as curry leaf. If you don't have the curry leaf, just leave it out, don't substitute with curry powder. Read More
(149)
Rating: 5 stars
06/24/2008
I posted this recipe, I just wanted to let everyone know that curry powder is NOT the same thing as curry leaf. If you don't have the curry leaf, just leave it out, don't substitute with curry powder. Read More
(149)
Rating: 5 stars
11/28/2007
This is such a delicious and easy recipe! My husband (who is Indian) loved this dish and said it tasted very authentic. In fact, he loved it so much he asked me to make the same curry the following day but with chicken. I did and that was also wonderful! Another reason I love this recipe because shrimp is rather expensive so you can easily substitute this with chicken. We wnjoy it with Paratha's(Indian flat bread). I followed the recipe exactly except omitted the curry leaves but the Garam Masala is a must at the end. The extra flavor after the seasoning makes a big difference in the authentic taste.(in my opinion) Thanks for the wonderful recipe! This will be a regular dish in our home. Read More
(70)
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Rating: 5 stars
03/11/2008
This recipe is really good. My family is Indian and everyone loved it. As ginger other reviewers said instead of using garlic paste I used 1 tablespoon minced garlic and 1 teaspoon minced ginger. I also increased the chili pepper to 1.5 teaspoons and salt to 1 teaspoon. Read More
(51)
Rating: 4 stars
01/17/2006
The dish turned out pretty well I used a can of diced tomatoes in place of the tomato because they're pricy this time of year. Next time I'd use just a pound of shrimp - it's also pretty expensive and I like a more equal tomato-to-shrimp ratio. This dish could hold it's own if it were served as one of three or four for a meal. Given the amount of fluid in the dish you'll want to add extra pepper if you like it hot. Read More
(31)
Rating: 4 stars
02/02/2007
This was easy and quite tasty. Only substitution I made was Madras curry powder for the curry leaves which are hard to find here. This one's definitely a keeper! Thanks for sharing your recipe. Read More
(15)
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Rating: 5 stars
08/08/2011
I will definitely make this again! With the understanding that curry leaves and curry powder are not the same thing, I still substituted ½ tsp of curry powder for the curry leaves. This cook is on a budget, so I always do what’s most economical, especially if I believe I can still get a good flavor. And a good flavor I did get! I also used 1tbsp of minced garlic and 1 tsp of ginger for the garlic paste as other reviewers did. I used ¼ cup of coconut milk instead of water. Used a can of diced tomatoes that I mostly drained instead of fresh tomato. I’m glad I did not drain the can well, because I needed the liquid to make more of the sauce…which tasted great over rice. Added some celery and red bell pepper in with the onion. I served this over plain white rice and it was delish. One thing to note: this dish is not spicy as written. Anyone can enjoy it! It was perfect to me because I didn’t want it spicy, but if you are looking for a spicier dish, just adjust the chili powder. Read More
(12)
Rating: 5 stars
04/11/2012
I have made this 3 times now and every time it gets better and better. This truly is an easy recipe which is a good thing since I had never cooked Indian before! Each time I've made this I noticed I put more and more spice in it, and the flavor gets more and more amazing! I've also added a dollop of plain greek yogurt at the end to make the sauce a bit thicker which gave it a nice tang! This is definitely a keeper! Read More
(10)
Rating: 5 stars
06/18/2006
Yummy. Even my husband liked this one and he doesn't normally like curries. Read More
(9)
Rating: 5 stars
08/11/2006
We love this recipe so easy and tasty Read More
(8)
Rating: 3 stars
04/12/2007
I thought it was just O.K. I did not like the combination of spices that were used. Read More
(1)