Shrimp Curry (Prawns Curry)

(Without Coconut)
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian


Step 1:

  • 1 pound Shrimp, cleaned and deveined*

Step 2:

  • 3 tbsp. coconut oil**
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 1-2 green chili
  • 1 medium onion, minced
  • ½ tsp salt
  • ½ tsp turmeric
  • ½ tsp cumin powder
  • 1 tsp kashmiri chili and regular chili, mixed
  • 1 tsp coriander powder
  • 2 tomatoes, minced
  • ¼ tsp garam masala
  • ¾ cup hot water

For Tempering:

  • 1 tbsp coconut oil
  • ½ tsp mustard seeds
  • 1 tbsp. onions, minced
  • 1 stalk curry leaves
  • 2 small dry chilies


Step 1:

  • Clean shrimp with 1 tablespoon of salt and a tablespoon of lemon juice.
  • Wash, rinse and drain well.

Step 2:

  • In a pan, add 3 tablespoons of coconut oil.
  • When oil is hot, add ginger and garlic.
  • Add green chili(es), curry leaves and onion.
  • Stir well.
  • Add salt and continue to stir.
  • When slightly brown, add the dry spices: turmeric, cumin powder, chili powder mix and coriander powder.
  • Reduce heat and continue to stir well until the spices lose their raw smell.
  • Add tomatoes.
  • Close the pan. Cook until tomatoes are soft and mushy - about 5 minutes
  • Add ¾ cup of boiling water.
  • Let the mixture come to a boil. Add shrimp.
  • Taste for salt and add ¼ teaspoon garam masala.
  • Cover the pan and cook for 5 - 7 minutes.
  • Stir in between.
  • Prepare for tempering.

For Tempering:

  • In a small frying pan, add the coconut oil.
  • When oil is hot, add mustard seed, onion, dry chilies and curry leaves.
  • When the onions are golden brown, add to the shrimp curry.
  • Mix well.
  • Shrimp curry is ready to serve.



This dish goes well with rice, chapati, nan etc.
*Can be fresh or frozen.
*Any oil will do - coconut oil provides its distinct taste.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword Fish or Seafood


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