Shrimp Curry

Focal Length:55mm
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Shrimp curry has several different authentic versions based on the place and the country it is cooked. Adding coconut milk certainly is the key factor in Southern Indian and Thai cuisine. This is one of the South Indian version. Several recipes out there uses curry powder. The so called “curry powder” what we get in American grocery stores is way different than what is made in Indian kitchens. I try and avoid this powder unless I have made my own curry powder at home by combining several ingredients and spices.


Shrimp- 1 lb. (Marinate with salt, turmeric and 1/4th tsp. chili powder and shallow fry in 2 tsp. of oil)
Oil- 2 tbsp. + 2 tsp.
Onion-1 (medium, chopped)
Grape tomatoes- 1/2 cup chopped.
Ginger/ Garlic- 1 tbsp.
Curry leaves- 6-8 (optional)
Mint leaves- 1/4th cup
Cilantro- 1/4th cup
Coconut milk- 1/2 cup (canned or fresh)
water- 1/4th to 1/2 cup.


Mustard seeds- 1/2 tsp.
Red chili powder- 1/2 + 1/4 th tsp. (for marinating)
Coriander powder- 1/2 tsp.
Kashmiri chili powder- 1/2 tsp.
Cumin powder- 1/4th tsp.
Turmeric powder- 1/4th tsp.( use this only for marinating)


1. Take a pot and add oil, once it is hot, add mustard, curry leaves, ginger/garlic paste and onions and stir for few minutes.
2. Add red chili powder, coriander and cumin powder and and stir for few minutes before adding the tomatoes.
3. Add tomatoes, mint leaves, cilantro and cook for 10 minutes until the spices are all mixed well.
4. Add in the marinated shallow fried shrimp, Kashmiri chili powder and stir for few minutes.
5. Add the coconut milk and simmer for few minutes. Add water as needed at this point (make it likable to your consistency).
6. Garnish with additional cilantro if preferred.

External links to this recipe


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