Shrimp Curry

(With Coconut Milk)
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian


  • 1 pound of shrimp *
  • 1 medium onion, sliced
  • 1 piece of ginger (1 inch) sliced
  • 5-6 garlic cloves, minced
  • 2 green chilis, cut in half and slit
  • 1 stalk of curry leaves **
  • 1 small tomato, minced
  • 1 can (1 1⁄2 cups) coconut milk
  • 3⁄4 tsp chili powder
  • 2 tbsps of water
  • 1⁄2 tsp garam masala
  • 1 tsp coriander
  • 1⁄2 tsp black pepper
  • 1⁄2 tsp turmeric
  • 1 tsp mustard seed
  • 1 tsp fenugreek seeds
  • 1⁄2 tsp of tamarind paste
  • salt to taste
  • 3 tbsps of oil ***


  • Clean and devein the shrimp - set aside.
  • Make a paste of coriander, garam masala, chili powder, turmeric, and black pepper - set aside.
  • In a pan, add 2 tablespoons of oil.
  • When oil is hot, add mustard seed.
  • When mustard seeds pop, add fenugreek seeds (brown a little), then add ginger, onions, garlic, green chili, and curry leaves.
  • When the onions are slightly browned, add the masala paste. Sauté for a minute, then add the minced tomato, 1 stalk of curry leaves and add about 2 tablespoons of water.
  • Mix well and sauté for about two minutes, then add the shrimp with an additional 1⁄4 cup of water.
  • Add salt to taste and the tamarind paste.
  • Mix well and cook for another 5 minutes with the lid closed. DO NOT overcook. Stir in between.
  • Reduce heat to medium.
  • Add coconut milk and bring it to a simmer.
  • Add 1 tablespoon of oil and mix well.
  • Turn off heat.
  • Shrimp Curry is now ready to serve.



This dish goes well with Nan, Chapatti, Rice, Bread, Appam, etc.
*You can use fresh or frozen shrimp.
***Use oil of your choice.
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Keyword Fish or Seafood


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