Quick Stovetop Indian Shrimp Curry is richly flavored, making for a delicious and quick meal when you're short on time. Be sure to remove the shrimp tails before adding them to the pot and be sure to marinate for little bit to get rid of the smell. It's serve with rice.
WHAT IS INDAIN SHRIMP CURRY?
Quick Stovetop Indian Shrimp Curry is shrimp mixed into delicious tomato-based curry. This Indian recipe originated in India hence the name. Indian Shrimp curry is packed with flavor.
This Indian dinner recipe is very easy to make. Although you have to marinate for 15 minutes to get rid of the smell. It's a mild spiced and comfort food kind of recipe. There are several seafood recipes on the blog such as Fish Curry and Fish Korma Curry.
HOW TO GET RID OF THE SHRIMP SMELL?
To eliminate the shrimp smell, marinate the shrimp in a mixture of ginger garlic paste, turmeric powder, yogurt, and lemon juice. These ingredients will help absorb the odor. Just be sure to remove the shrimp tails before adding them to the marinade.
INGREDIENTS YOU'LL NEED!
- Shrimp- Make sure you take off the tail prior to marination.
- Yogurt- I used whole milk but you can use fat-free as well.
- Ginger garlic paste- I used homemade ginger garlic paste but you can use store-bought.
- Powdered spices- These spices will give flavor and warmth to your recipe.
HOW TO MAKE INDIAN SHRIMP CURRY?
Remove the shrimp tail and Marinate.
Sauté the onion and Serrano pepper in some oil.
Sauté the tomatoes with them.
Blend the oil, onion, tomatoes, and Serrano pepper. Now add the paste that you just made to the same pot.
Now add ginger garlic paste and water.
Add powdered spices and salt.
Now add the marinated shrimps.
Cover and let it cook.
Serve with some rice. Enjoy!
HOW TO STORE IT?
Store the Shrimp Curry in the refrigerator it should last 3-4 days. This isn't a freezer-friendly recipe.
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Let's Make Indian Shrimp Curry!!!
Quick Stovetop Indian Shrimp Curry
Ingredients
Marinate
- 1 lbs shrimp discard the tail shell if it's on.
- 2 tbsp ginger garlic paste
- ½ tsp turmeric powder
- 2 tbsp yogurt
- 1 tsp lemon juice
Curry
- ¼ cup olive oil or any neutral oil
- 1 medium onion roughly chopped
- 2 tbsp ginger garlic paste
- 4 medium tomatoes roughly chopped
- 1 serrano pepper green pepper (roughly chopped)
- ½ cup water
Powdered spices and salt
- 1 tsp red chili powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- ¼ tsp Garam Masala powder
- 1 tsp kosher salt
Instructions
- Discard the tail shells of the shrimp.
Marinate
- In a medium-size bowl, add shrimps, ginger garlic paste, turmeric powder, lemon juice, and yogurt.
- Mix and marinate for 15 minutes.
Curry
- Meanwhile, chop the onion, tomato and green set aside.
- In a medium-size pot or skillet, on medium heat, add olive oil, and let it heat up.
- Next add onion and green pepper and lightly sauté it until the onion softens.
- Add tomato and sauté everything for 30 seconds.
- Turn off the stove.
- Now add onion, tomatoes, and green pepper to a blender.
- Blend for 1-2 minutes until smooth.
- Now add the smooth paste from the blender back into the pot or skillet.
- Turn on the stove and let it heat up.
- Add 2 tbsp of ginger garlic paste and mix.
- Now add ½ cup of water and mix.
- Add powder spices and salt and mix.
- Now add the marinated shrimp and mix well.
- Place the lid on the pot or the skillet and let it cook for 10-15 minutes or until the shrimps are fully cooked.
- Turn off the stove.
- Serve immediately with warm rice.
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