Shrimp Curry Recipe – Tamarind & Tomato Indian Prawn Dish

Last Updated on 6 months ago by Neha Deshmukh

Shrimp Curry Recipe – Tamarind & Tomato Indian Prawn Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious curry that’s both flavourful and relatively quick to make. This shrimp curry (or prawn curry, if you prefer!) is exactly that. It’s a beautiful blend of tangy tamarind, sweet tomatoes, and aromatic spices – a real hug in a bowl. I first made this when I was craving something comforting but didn’t want to spend hours in the kitchen, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This shrimp curry is seriously special. It’s ready in under 30 minutes, making it perfect for weeknight dinners. The tamarind adds a unique sourness that balances the richness of the tomatoes and spices beautifully. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a flavour explosion that will transport you straight to India!

Ingredients

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

• 2 tbsp light cooking oil
• 2-3 large garlic cloves, finely chopped
• 1 large onion, finely sliced
• ½ tsp red chilli powder
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• 2 tbsp tomato paste
• 1 tsp tamarind concentrate
• 2 medium tomatoes, finely chopped
• Salt to taste
• 15-20 medium-sized shrimp, peeled and deveined
• Chopped green onions for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Tamarind Concentrate: This is the star of the show! It adds a lovely tang. You can find it at most Indian grocery stores, or even online. Different regions in India use tamarind in slightly different ways – some prefer a pulp, others a concentrate. Concentrate is easier for this recipe.
• Cooking Oil: I usually use a light vegetable oil or sunflower oil. You could also use mustard oil for a more authentic (and pungent!) flavour, but be aware it has a strong taste.
• Shrimp Size: Medium-sized shrimp work best here – around 21-25 shrimp per pound. Make sure they’re fresh (or properly thawed if frozen) for the best texture and flavour. Don’t be afraid to ask your fishmonger to peel and devein them for you!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large non-stick pan over medium heat. Add the chopped garlic and sliced onions. Sauté until they’re softened and lightly golden – about 3-4 minutes. You want them fragrant, not burnt!
2. Now, stir in the red chilli powder, coriander powder, and turmeric. Fry for about 30 seconds. This “blooms” the spices, releasing their flavour. You’ll smell the magic happening!
3. Mix in the tomato paste and tamarind concentrate, stirring well to combine with the spices. Add the chopped tomatoes and salt. Cover the pan and cook for 5-7 minutes, until the tomatoes soften into a thick, luscious pulp.
4. Gently add the shrimp to the pan, tossing to coat them evenly in the sauce. Cover again and cook for 4-5 minutes, until the shrimp turn pink and are cooked through. Don’t overcook them, or they’ll become rubbery!
5. Finally, garnish with chopped green onions and serve hot. Doesn’t that smell amazing?

Expert Tips

Want to take your shrimp curry to the next level? Here are a few pro tips:

• Spice Level: Adjust the amount of red chilli powder to your liking. Start with ½ tsp for a mild curry, 1 tsp for medium, and 1 ½ tsp or more for a spicy kick.
• Preventing Overcooked Shrimp: The key is to watch them closely! As soon as they turn pink and opaque, they’re done.
• Spice Blooming: Don’t skip the step of frying the spices! It really enhances their flavour.

Variations

This recipe is super versatile. Here are a few ways to customize it:

• Vegan: Swap the shrimp for paneer (Indian cheese) or your favourite vegetables like cauliflower, potatoes, or spinach.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your tamarind concentrate doesn’t contain any hidden gluten.
• Spice Level: As mentioned before, adjust the chilli powder. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: This curry is lovely served during celebrations like Diwali or Eid. It’s a vibrant and flavourful dish that’s sure to impress.

Serving Suggestions

What goes well with shrimp curry? So many things!

• Rice: Basmati rice is a classic pairing. Jeera rice (cumin rice) is also fantastic.
• Roti/Naan: Warm, fluffy roti or naan bread is perfect for soaking up all that delicious sauce.
• Side Dishes: A cooling raita (yogurt dip) or a simple salad can balance the spice.

Storage Instructions

Leftovers? Yes, please! Store any leftover shrimp curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• Is this curry best made with fresh or frozen shrimp? Fresh is always best if you can get it, but frozen shrimp works perfectly well too. Just make sure it’s properly thawed and patted dry before cooking.
• Can I adjust the sourness of the curry? Absolutely! Add a little more or less tamarind concentrate to suit your taste. A squeeze of lemon juice can also brighten the flavour.
• What is tamarind concentrate and where can I find it? It’s a sour, sticky paste made from the tamarind fruit. You can find it at Indian grocery stores or online.
• How can I make this curry ahead of time? You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Add the shrimp just before serving.
• What’s the best way to devein shrimp? Use a small, sharp knife to make a shallow cut along the back of the shrimp and remove the dark vein.