Easy Shrimp Curry is an amazing combination of seafood, herbs and spices. They all blend together to form a dish that is worth the extra bit of effort to produce. Any Indian meal would not be complete without your own homemade Naan and fluffy rice. Serve as a main dish or as a side dish, either one is brilliant.

Easy Shrimp Curry

Amazing seafood curry in less than 30 minutes.

4.76 from 112 votes

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Course: Main Dish, Side Dish

Cuisine: Indian

Keyword: Coconut Milk, Curry, Curry Powder, Herbs, Seafood, Shrimp, Spice

Prep Time: 12

Cook Time: 13

Total Time: 25

Servings: People

Calories: 382kcal

Ingredients

For the Shrimp

500 g jumbo shrimp peeled and tails off
½ tsp ground cumin
½ tsp curry powder or turmeric
¼ tsp red chili powder
¾ tsp salt
1 tsp garam masala
1 ½ tbsp vegetable oil

For the Sauce

1 tbsp butter room temp
5 cloves garlic peel/mince
1 large onion peel/chop
1 ½ tsp garam masala
1 ½ tsp ground cumin
2 tsp ginger minced
400 g tomato passata or chopped tomatoes
1 ½ tsp brown sugar
400 ml coconut milk full fat
1 tsp curry powder
½ tsp red chili powder
1 tsp salt

Instructions

Searing the shrimp

Place the cleaned shrimp into a large mixing bowl.
Add the cumin, curry powder, red chili powder, garam masala and salt and mix well. Add 1 tablespoon of the vegetable oil into the bowl and mix again. You will end up with shrimp in a paste like mixture.
Place a large pan over a medium high heat and add the remaining vegetable oil.
Once hot add the shrimp and quickly sear the shrimp for about a minute per side. Once done, remove and place on a warmed plate to one side for a little later.

Making the sauce

Add the vegetable oil and tablespoon of butter to the shrimp pan and put it back on a medium high heat.
Add the chopped onion and fry for 3 – 4 minutes stirring often. This will help release any good bits stuck to the pan.
Add the garlic and ginger and fry for no more than 1 minute. You don’t want them to be burnt.
Add the cumin, coriander, curry powder, garam masala to the pan and stir well.
After no more than 20 seconds add the passata, sugar, salt chili powder and coconut milk and stir well.
Leave it alone now to simmer away for a few minutes to give the sauce time to settle and thicken. 5 minutes should be enough.

Assembly/Serving

Add the seared shrimp back to the pan and cook for about another minute. The shrimp were nearly cooked already from earlier.
Remove from the heat and serve immediately with hot naan bread and fluffy rice.
I like to garnish with chopped coriander/cilantro or parsley.

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