Best South Indian Shrimp Curry Recipes

CREAMY SHRIMP CURRY

Steps:

• For the Naan bread: Whisk the yeast and sugar into the water and allow to stand for a few minutes until foamy.
• Add 2½ cups flour and salt into the bowl of a stand mixer fitted with the dough hook attachment.
• Pour in the yeast mixture, yogurt and oil. Knead on low speed until the dough comes together. If the dough is very sticky add more flour.
• Allow to knead until the dough is soft and smooth. Cover with a damp tea towel and allow to rise for 1 hour.
• Once risen, break off small handfuls of the dough and roll out on a floured surface.
• Heat a large skillet then add the dough. Cover with a lid and allow to cook for 1-2 minutes until the dough is blistered. Carefully flip over and allow to cook for another 1-2 minutes on the other side.
• Remove from the pan and brush with melted butter.
• For the curry: Season the shrimp with salt and garam masala and toss well. Heat a tablespoon of oil in a large, deep frying pan and brown the shrimp on both sides. Remove and set aside.
• To make the sauce, melt the butter in the pan then add the onions. Cook until soft and translucent. Add the garlic, ginger and spices and cook for another 30 seconds.
• Add the stock, sugar, cream and lemon juice. Bring the sauce to a simmer then allow to cook for 7-10 minutes or until the sauce has reduced slightly. I prefer the sauce to be a little looser in consistency but you can thicken the sauce with cornstarch/corn flour if you prefer a thicker sauce.
• Once the sauce is the consistency you like, add the shrimp back in to the sauce and allow to cook for 1-2 minutes. Season to taste.
• Serve the curry with rice and naan bread.

INDIAN SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

AUTHENTIC AND EASY SHRIMP CURRY

Steps:

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

PRAWN MOILEE

Steps:

• Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
• Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
• Add the onions and sauté lightly for 12-14 minutes, until soft but not coloured.
• Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
• Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
• While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
• Add the prawns and tomatoes to the sauce and simmer gently for a further 5-6 minutes, until the prawns are cooked; do not overcook or they will be tough.
• Serve scattered with the fried curry leaves, with lemon wedges on the side.

INDIAN SHRIMP CURRY

Steps:

• Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chiles are just softened, 1 to 2 minutes.
• Reduce heat to medium and add spices, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.
• Add onion and cook, stirring occasionally, until softened, about 4 minutes.
• Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
• Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.

SOUTH INDIAN SHRIMP CURRY

Steps:

• Heat a wide pan over a medium heat and add a splash of oil. Throw in the cumin, mustard and fenugreek seeds (leave the ground fenugreek until later if using).
• When the seeds start to pop add the garlic, ginger, curry leaves if using and onions.
• Cook gently for 10-15 mins or until the onions turn soft and golden.
• Add the lime zest, ground coriander, turmeric, ground fenugreek (if using), half the chili and after a few seconds, the tomatoes.
• Cook gently for 10 mins so you have a paste, then add 2 tablespoons of water and the coconut milk.
• Bring to the boil, add the shrimp and simmer for 5 mins until they are cooked.
• Season with sea salt, add the lime juice, transfer to bowls and sprinkle over the remaining chili and cilantro leaves.
• Serve.