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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.
Course Curries
Cuisine Indian
Keyword creamy, easy, Indian
Method Stovetop
Diet Pescatarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 177kcal
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
  • 1/2 teaspoon turmeric powder
  • 1 lb shrimp/prawns peeled and deveined
  • 3 tablespoon yogurt
  • 1/4 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: 177kcal | Carbohydrates: 8g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 192mg | Sodium: 659mg | Potassium: 268mg | Fiber: 2g | Sugar: 4g | Vitamin A: 549IU | Vitamin C: 14mg | Calcium: 142mg | Iron: 2mg