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Shrimp curry / Prawn curry
This shrimp curry takes all of 30 minutes to make! It is creamy and delicious and pairs with both rice and roti.
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
177
kcal
Author
Anushree Shetty
Ingredients
2
tablespoon
olive oil
4-5
whole cloves
6-8
whole black peppercorns
1
bay leaf
2
medium sized onions
finely chopped
4
garlic cloves
minced
2
tomatoes
2
green chilies
slit lengthwise
2
teaspoon
red chili powder
½
teaspoon
turmeric powder
1
lb
shrimp/prawns
peeled and deveined
3
tablespoon
yogurt
¼
cup
coconut milk
optional
2
teaspoon
garam masala
cilantro
for garnishing
salt
as needed
Instructions
In a medium-sized kadhai or wok add 2 tablespoons of oil and keep it on medium heat.
Add peppers, cloves and bay leaves and when they sizzle (after 10-15 seconds) add onions and garlic. Fry them till the onions turn translucent.
Add tomatoes and continue frying till they turn mushy.
Add the green chilies, red chili powder, salt, turmeric powder, and shrimp/prawns and mix well.
Whisk the yogurt well and mix it with the coconut milk (if you are using it) and add it to the kadhai/wok.
Continue to keep it on medium heat till the shrimp/prawns are done.
Add garam masala and mix well.
Garnish it with coriander leaves and serve hot with Rice or Rotis.
Nutrition
Calories:
177
kcal
|
Carbohydrates:
8
g
|
Protein:
17
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
192
mg
|
Sodium:
659
mg
|
Potassium:
268
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
549
IU
|
Vitamin C:
14
mg
|
Calcium:
142
mg
|
Iron:
2
mg