Shrimp in Coconut Milk Curry- Authentic Indian Recipe

Last Updated on 2 months by Neha Deshmukh

Shrimp In Coconut Milk Curry – Authentic Indian Recipe

Introduction

Oh, this shrimp curry! It’s one of those dishes that just feels like home. I first made this years ago, trying to recreate a version my grandmother used to make, and it’s been a family favorite ever since. The creamy coconut milk, the warm spices… it’s pure comfort food. And honestly, it’s way easier to make than you might think! This Shrimp in Coconut Milk Curry is a delightful blend of flavors, perfect with a steaming plate of rice or warm chapatis. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another shrimp curry recipe. It’s a taste of South India, brimming with aromatic spices and the richness of coconut milk. It’s relatively quick to make – perfect for a weeknight meal – but tastes like you’ve been simmering it all day. Plus, it’s easily adaptable to your spice preference, and we’ll cover how to do that later! You’ll love how the shrimp soaks up all those incredible flavors.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 lb Shrimp (large) – about 450g
• ½ tsp + ½ tsp + to taste Salt
• ½ tsp + ½ tsp Turmeric Powder
• 1.5 tbsp + 1 tbsp Oil
• 1 large or 2-3 small Bay Leaf
• 1 tsp Ginger Paste
• 1 med. Onion, chopped very fine
• to taste Red Chilli Powder
• 1 cup Water – 240ml
• 1 (14oz can) Coconut Milk – 400ml
• 1 tsp or to taste Sugar (optional)
• 1 cup Shredded Coconut (very fine shred)
• 1 tsp Garam Masala
• to taste Green Chilies (slit)
• 1 tsp Ghee (Clarified Butter)

Ingredient Notes

Let’s talk ingredients! Using good quality coconut milk is key here – it really makes the curry. I prefer the full-fat canned kind for maximum creaminess. Garam masala is a blend of warming spices, and you can find it in most supermarkets or Indian grocery stores.

Now, about the shrimp! You can use any size you like, but larger shrimp hold up better in the gravy. In coastal regions of India, shrimp are often marinated in a spice blend for hours before cooking, which adds even more flavor. Feel free to experiment with that if you have the time! And don’t be shy with the turmeric – it adds a beautiful color and subtle flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, devein, and thoroughly wash the shrimp. Pat them dry with paper towels.
2. In a bowl, sprinkle the shrimp with ½ tsp salt and ½ tsp turmeric powder. Mix well and set aside. This little marinade helps with flavor and keeps the shrimp tender.
3. Heat 1.5 tbsp oil in a pan over medium heat. Sauté the shrimp until they turn pink and are fully cooked – about 5 minutes. Don’t overcrowd the pan! Transfer the cooked shrimp to a plate and set aside.
4. In the same pan, add the remaining 1 tbsp oil. Add the bay leaf and ginger paste. Sauté for about 30 seconds until fragrant.
5. Add the finely chopped onions and cook until they turn golden brown. This takes patience, but it’s worth it for that lovely sweetness.
6. Stir in the red chili powder, the remaining ½ tsp turmeric powder, and 1 cup of water. Cook for about a minute, stirring constantly.
7. Pour in the coconut milk, add the garam masala and sugar (if using). Mix well and bring the gravy to a gentle boil.
8. Gently add the cooked shrimp to the gravy. Cover the pan and simmer for 10 minutes, allowing the shrimp to soak up all those delicious flavors.
9. Mix in the shredded coconut and slit green chilies. Cook until the gravy reaches your desired consistency.
10. Turn off the heat, stir in the ghee, and serve hot with rice or chapatis. That ghee adds a lovely richness – don’t skip it!

Expert Tips

• Don’t overcook the shrimp! They’ll become rubbery.
• If your gravy is too thick, add a splash of water. Too thin? Simmer uncovered for a few more minutes.
• Taste as you go and adjust the salt and chili powder to your liking.

Variations

• My friend Priya adds a handful of spinach towards the end for extra nutrients. It wilts beautifully into the gravy.
• My family loves to add a squeeze of lime juice right before serving for a bit of brightness.
• For a richer flavor, you can use coconut cream instead of coconut milk.

Vegan Adaptation

To make this curry vegan, simply substitute the ghee with a vegan butter alternative or an extra tablespoon of oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment

• Mild: Use a pinch of red chili powder and omit the green chilies.
• Medium: Use ½ tsp red chili powder and 1-2 slit green chilies.
• Hot: Use 1 tsp or more of red chili powder and 3-4 slit green chilies.

Festival Adaptations

In many parts of India, seafood is a staple during festivals like Onam and Diwali. This shrimp curry would be a fantastic addition to a festive feast! It’s often served alongside a variety of vegetarian dishes and rice.

Serving Suggestions

This curry is amazing with:

• Steaming hot basmati rice
• Warm chapatis or naan bread
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of shrimp works best for this curry? Large shrimp are ideal, but you can use any size you prefer.
• Can I use fresh coconut instead of shredded coconut? Absolutely! Use about ½ cup of grated fresh coconut.
• What is garam masala and where can I find it? Garam masala is a blend of ground spices like cinnamon, cardamom, and cloves. You can find it in most supermarkets or Indian grocery stores.
• How can I adjust the thickness of the gravy? Add water to thin it out, or simmer uncovered to thicken it.
• Can this curry be made ahead of time? Yes, you can make the gravy ahead of time and add the shrimp just before serving.
• Is it possible to make this dish without ghee? Yes, you can substitute with vegan butter or an extra tablespoon of oil.