Shrimp Curry
Shrimp curry is a flavorful and aromatic dish that combines succulent shrimp with a rich and spicy curry sauce, infused with a blend of exotic spices and coconut milk.
Originating from various regions including South Asia, Southeast Asia, and the Caribbean, shrimp curry variations abound, each offering a unique blend of ingredients and techniques.
This recipe will guide you through preparing a delicious shrimp curry that balances the heat of spices with the creaminess of coconut milk, perfect for serving with rice or bread to soak up the savory sauce.
Ingredients
For making Shrimp Curry, you will need the following ingredients:
For the Curry Paste:
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, chopped (adjust to taste)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon paprika or Kashmiri red chili powder (for color)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/4 cup water
For the Shrimp Curry:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil or coconut oil
- 1 can (14 oz) coconut milk
- 1 cup tomato puree (or 2 large tomatoes, blended)
- 1 cup chicken or vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar (optional, to balance flavors)
- Salt, to taste
- Fresh cilantro leaves, chopped (for garnish)
- Lime wedges, for serving
How to Make Shrimp Curry
Step 1: Prepare the Curry Paste
Toast Spices: In a dry skillet over medium heat, toast the coriander seeds and cumin seeds until fragrant, about 1-2 minutes. Remove from heat and let them cool slightly.
Grind Spices: In a blender or spice grinder, grind the toasted coriander seeds and cumin seeds along with the turmeric powder, paprika or Kashmiri red chili powder, black pepper, cinnamon, cloves, and cardamom until they form a fine powder.
Make Paste: Add the chopped onion, minced garlic, grated ginger, chopped green chilies, and 1/4 cup water to the spice mixture in the blender. Blend until a smooth paste forms. Set aside.
Step 2: Prepare the Shrimp
Clean and Devein: Peel and devein the shrimp, leaving the tails on if desired. Rinse under cold water and pat dry with paper towels.
Step 3: Cook the Shrimp Curry
Heat Oil: In a large skillet or pot, heat the vegetable oil over medium heat.
Sauté Curry Paste: Add the prepared curry paste to the skillet. Cook, stirring frequently, for about 5-7 minutes until the paste darkens slightly and the raw smell diminishes.
Add Coconut Milk: Pour in the coconut milk and stir to combine with the curry paste. Bring to a simmer.
Add Tomato Puree: Stir in the tomato puree (or blended tomatoes), tomato paste, and chicken or vegetable broth. Mix well and bring to a gentle boil.
Simmer: Reduce the heat to low and let the curry simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
Add Shrimp: Add the peeled and deveined shrimp to the simmering curry sauce. Cook for 5-7 minutes, or until the shrimp turn pink and opaque, stirring gently to coat the shrimp evenly with the sauce.
Season: Taste the curry and adjust seasoning with salt. If desired, add brown sugar to balance the flavors.
Step 4: Serve the Shrimp Curry
Garnish and Serve: Remove the curry from heat. Garnish with chopped fresh cilantro leaves. Serve hot with steamed rice or naan bread. Optionally, serve with lime wedges on the side for squeezing over the curry.
Chef’s Note
Spice Level: Adjust the amount of green chilies or red chili powder to suit your preference for spiciness. You can also deseed the chilies for a milder curry.
Consistency: If the curry sauce becomes too thick, you can thin it out with a little more broth or coconut milk.
Variations: Feel free to add vegetables such as bell peppers, peas, or spinach to the curry for added texture and flavor.
Nutrition Value
The nutritional values for Shrimp Curry can vary based on the specific ingredients and portion sizes used. Below is an approximate nutritional breakdown per serving (based on a 4-serving recipe):
- Calories: 300-350 kcal
- Protein: 25-30g
- Fat: 20-25g
- Saturated Fat: 15-20g
- Carbohydrates: 10-15g
- Fiber: 2-3g
- Sugars: 4-6g
- Cholesterol: 200-250mg
- Sodium: 800-1000mg
- Vitamin A: 15-20% DV
- Vitamin C: 30-40% DV
- Calcium: 6-8% DV
- Iron: 15-20% DV
Conclusion
Shrimp Curry is a delightful and aromatic dish that brings together the bold flavors of spices and the creamy richness of coconut milk, perfectly complementing tender shrimp.
This recipe allows you to recreate the flavors of South Asian cuisine at home, providing a satisfying meal that can be enjoyed with rice or bread. Whether served for a family dinner or a special occasion,
Shrimp Curry is sure to impress with its depth of flavors and comforting appeal. Embrace the culinary journey and savor the exotic tastes of Shrimp Curry. Happy cooking!
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