Indian Shrimp Curry – a super Quick and Easy recipe
I have a few recipes – like this quick and easy Indian Shrimp Curry, that I often fall back on for what I like to call my emergency days – you know, days where you can barely look up from the piles of laundry that you’re buried under, or can’t seem to take a breather from juggling the endless pick-ups/drop-offs of you child’s busy schedule, or just when you simply want to chill and not spend too much time in the kitchen while also not having to worry about spending money on take-out. Yes, those days! We all have them – some, more often than others.
I like to keep these recipes – like this Indian Shrimp Curry, handy in my back pocket and pull them out as and when I need them – with no warning whatsoever! These are the recipes I know I can whip up either in a very short amount of time, or with very little to no effort. I also know that I will have most, if not all, of the ingredients I need at hand. And lastly, but most importantly, I know that recipes are the ones that my family with relish without a fight and come out asking for seconds. In my book that definitely is a win-win situation all the way!
One of our family favourite recipes that I often rely on to keep me going on a super busy day is this super quick and very simple Indian-style Shrimp Curry. I like to serve it over some plain steamed rice and slices of fresh cucumber on the side. It is a hearty meal that comes together in under 30 minutes and fills our tummies and souls – a bowl of comfort after a long, tiring day!
I usually have readers ask me for substitutions, so here goes: You can use boneless chicken or fish in a heartbeat. Vegetarians and vegans can use tofu, chickpeas, or firm veggies like potatoes, carrots or cauliflower. Just keep in mind though that any substitution to the original recipe will require you to adjust the cooking time accordingly, and of course it goes without saying, taste will vary as well.
Indian-style Shrimp Curry
Ingredients
- 2 tbsp light cooking oil
- 1 tbsp finely minced ginger
- 1 tbsp finely minced garlic
- 1 medium-sized onion finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp coriander powder
- 2 tbsp tomato paste
- 2 medium-sized tomatoes finely chopped
- salt to taste
- 25-30 small-sized shrimp peeled and deveined
- 1 tsp tamarind paste
- water as needed
- handful of finely chopped fresh cilantro leaves for garnish
Instructions
- Heat oil in a deep heavy bottomed pan and sauté ginger, garlic and onions until soft and lightly browned. Mix in the spices and tomato paste, and fry for a few seconds.
- Add in chopped tomatoes, season with salt and cook covered until the tomatoes start to soften and pulp.
- Slowly add in the shrimp and tamarind paste, and give it a quick stir to mix well.
- Add in about half a cup of water and cook covered for a few minutes on medium-low heat until the shrimp is cooked through and the curry comes to a boil. You can add in more water, depending on the consistency of the curry you'd like .
- Garnish with fresh cilantro and serve warm.
If you like this recipe, then you will surely like my Shrimp and Pineapple Curry and Malaysian Tamarind Shrimp as well.
Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
