Name: Shrimp Curry with Coconut Milk recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb or 500 gm shrimp, peeled and deveined; For marination:; 1 tsp lemon/lime juice; 2 tbsp yogurt; 1 tsp ginger paste; 1 tsp garlic paste; 1 to 2 tsp Kashmiri red chilli powder; 2 tsp Aachi chicken masala powder (or MDH Kadai Chicken masala Powder); Salt to taste; For the curry:; 2 tbsp coconut oil/vegetable oil; ½ tsp cumin seeds/jeera; 1 medium-sized onion, chopped; Few curry leaves; 2 tbsp coconut milk

ABOUT Shrimp Curry with Coconut Milk RECIPE

A mildly spiced Indian shrimp curry with a subtle hint of spices and creamy coconut milk. Enjoy with a hot steaming bowl of rice or with any paratha, roti or Naan.

Ingredients Serving: 4

1 lb or 500 gm shrimp, peeled and deveined
For marination:
1 tsp lemon/lime juice
2 tbsp yogurt
1 tsp ginger paste
1 tsp garlic paste
1 to 2 tsp Kashmiri red chilli powder
2 tsp Aachi chicken masala powder (or MDH Kadai Chicken masala Powder)
Salt to taste
For the curry:
2 tbsp coconut oil/vegetable oil
½ tsp cumin seeds/jeera
1 medium-sized onion, chopped
Few curry leaves
2 tbsp coconut milk

Instructions

To marinate the shrimp: Place peeled, deveined and cleaned shrimp in a bowl. Add the marinade ingredients from lime juice to salt. Mix well and keep aside for about 15 to 20 minutes.
To make the shrimp curry: Heat oil in a saucepan and once hot, add the cumin seeds. Saute until it starts to sizzle and then tip in the chopped onions along with curry leaves.
Fry on medium heat for a few minutes until the onions turns soft and translucent. Tip in the marinated shrimp along with the marinade and mix well.
Add more salt if needed and cook on medium heat until the shrimp turns opaque and is cooked; about 5 to 7 minutes.
Stir in 2 tablespoons of coconut milk and simmer for one more minute on low.
Remove from heat and serve hot with rice or any Indian flat bread like chapattis, rotis, parathas etc.

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