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Easy, Breezy Shrimp Curry

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“This recipe has been in our family for generations. I like it because it can be made with frozen or fresh shrimp, is easy to make and tastes fabulous with steamed basmati rice.”
READY IN:
35mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

  • 1 lb shrimp, shelled,deveined and cleaned
  • For the Mixture
  • 14 cup desiccated coconut
  • 1 medium red onions or 1 medium white onion (works too)
  • 1 small tomatoes
  • 34 tablespoon peppercorn (vary depending on your taste for pepper)
  • 12 tablespoon coriander seed
  • 34 tablespoon indian garam masala powder (available at Indian store)
  • 1 tablespoon coriander powder
  • 1 tablespoon deggi paprika (available at Indian store)
  • 1 tablespoon Madras curry powder (Indian store again)
  • 6 ounces cans coconut milk (reserve the other half for adding to the curry at the end)

Directions

  1. Grind the ingredients listed for the mixture together in a blender.
  2. Heat 1 tablespoon of butter in a wok.
  3. Add the blended mixture to the wok and cover and let cook for 5-10 minutes.
  4. Add the cleaned shrimp to this mixture along with one and a half cups of water.
  5. Cover and let cook for 15 to 20 minutes till the shrimp is cooked through.
  6. Add the remaining can of coconut milk and bring to a boil.
  7. Top off with chopped coriander.
  8. That's it!

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