HAM AND SHRIMP CURRY recipe: 59 Photos
Coconut Shrimp Curry Recipe - How to
FAQ
It's made with juicy, plump shrimp in a fragrant, lusciously creamy, coconut curry tomato sauce laced with a tapestry of spices, aromatic ginger, garlic and cilantro. I've made this shrimp curry recipe with my favorite potatoes, cauliflower and bell peppers but you can use whatever veggies you love or have on hand.
Cook until the curry/masala is thick and you see traces of oil on top. Reduce the heat completely and add the prawns. Cook just until the tails curl up to C shape, meaning they are cooked. Avoid overcooking to prevent them rubbery.
4 days. TO STORE: Refrigerate leftover shrimp curry in an airtight storage container for up to 4 days. TO REHEAT: Warm up leftovers in a pan on the stovetop over medium-low heat. The potatoes in this curry mean it doesn't freeze well; potatoes take on a mealy texture after freezing and reheating.);})();(function(){window.jsl.dh(-8y8ZqeVDJK4wPAPjdGQEA__99,
The primary ingredient in most Indian curry powders is bright yellow turmeric. Turmeric is earthy, musky, and warm, and delivers great depth to curries with no heat. Indian curry spices are usually a blend of: Kashmiri Chile Powder – this chile has a terrific, rich flavor without much heat.
Use wheat flour, rice flour, or coconut flour plus a fat (like ghee, olive oil, or coconut oil) in equal amounts. Cook both ingredients for a few minutes to cook out the raw flour taste, then add your curry ingredients. Once the whole curry dish comes to a boil, the sauce will thicken.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
