If you’re like how I used to be then you probably have never tasted Shrimp Curry before. My mom had never made it and I had never ordered it at a restaurant. This recipe is easy and so delicious. It is such an unconventional curry that is bursting with seafood goodness. I highly recommend you give this a try, you’ll fall in love with it!
The story of this Shrimp Curry is actually kind of a funny one because I created this recipe as a last resort type of thing. One day I was cooking and was going to cook some shrimp for me and my husband and mother in law but didn’t think my father in law would like it prepared in a non-desi method so I created a curry base and added the shrimp to it and just like that, this shrimp curry was made!
This recipe is on the healthier side because of the low amount of oil. However, if you’d like to make it in the traditional way, just double the oil amount that is listed below.
-1 pound of large shrimp (peeled and deveined)
-1 Yellow Onion
-4 Roma Tomatoes
-1/4 cup of oil
-1 cup of water
-1 Serrano/ Jalapeno Pepper
-2 tsp of Lemon Juice
-1 tsp of minced Garlic
-1 tsp of Cumin powder
-1 tsp of Coriander powder
-1 tsp of Black Pepper
-1 tsp of Salt
-1/2 tsp of Ginger paste / minced
-1/2 a bunch of cilantro
- Rinse your shrimp and add in the following ingredients to it: salt, black pepper, cumin, coriander, chopped cilantro, and lemon juice. Let your shrimp marinate for at least 30 minutes.
- In a pot, on medium high heat saute your diced onion, garlic, ginger and diced Serrano pepper until softened.
- Once your onions have softened, add in your diced tomatoes, water and shrimp (the marinade that will have collected on the bottom of the bowl as well).
- Lower the heat to medium and cover your pot with a lid for 20 minutes, stirring occasionally.
- After 20 minutes, your dish will be homogeneous but slightly watery. Take off the lid and cook until some of the water evaporates.
- Spoon your curry over some rice, cauliflower rice or alongside with some Rothi or Naan and enjoy!