Spicy Shrimp Curry Recipe – Ginger, Garlic & Fennel Flavors

Last Updated on 2 months by Neha Deshmukh

Spicy Shrimp Curry Recipe – Ginger, Garlic & Fennel Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, relatively quick curry that feels special. This spicy shrimp curry is exactly that. I first made this when I was craving something comforting but didn’t want to spend hours in the kitchen. The combination of ginger, garlic, and a hint of fennel is just… magical. It’s a dish that always reminds me of the coastal flavors of India, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This shrimp curry isn’t just delicious; it’s also surprisingly easy to make. It comes together in under 30 minutes, making it perfect for a weeknight meal. The spice level is fantastic – warm and inviting, but easily adjustable to your preference. Plus, the aroma while it’s cooking? Seriously incredible. You’ll be hooked after the first bite, I promise!

Ingredients

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

• 1 lb large Shrimp / Prawn (about 450g)
• 4 small Onion (finely chopped)
• 1 large Tomato (finely chopped)
• 8-10 garlic pods
• 2 inch ginger
• 3 Green Chili (adjust to your spice preference)
• 2 teaspoon Chili Powder (around 10g)
• 1/4 teaspoon Turmeric Powder (about 1.25g)
• Salt to taste
• 3.5 teaspoon Coriander Powder (approximately 17.5g)
• 1 teaspoon Coarsely ground Black Pepper (around 5g)
• 2 tablespoon Oil (30ml)
• 1/4 teaspoon Fennel seeds (about 1.25g)
• 2.5 cup Water (600ml)
• Few teaspoon of lemon juice (for cleaning shrimp)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine.

• Fennel Seeds: Don’t skip these! They add a subtle sweetness and anise-like flavor that’s just chef’s kiss. I always toast mine lightly in a dry pan before using to really wake up the aroma.
• Fresh Ginger & Garlic: Seriously, use fresh. The pre-made pastes just don’t compare. Grating or finely chopping them releases all those wonderful oils and flavors.
• Chili Powder: Indian chili powder varies a lot by region. Kashmiri chili powder will give you a vibrant color and mild heat, while other varieties can be quite fiery. Adjust the amount to your liking! My grandmother always used a blend of different chili powders for the perfect balance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s prep the shrimp. Clean, wash, and devein them. Then, give them a quick soak in water with a squeeze of lemon juice, a pinch of salt, and a dash of turmeric for about 5 minutes. This helps remove any fishy smell and keeps them nice and fresh.
2. Next, grind your ginger and garlic into a smooth paste. A small food processor works great, or you can use a mortar and pestle for a more traditional approach.
3. Heat the oil in a kadai or wok over medium heat. Add the fennel seeds and let them sizzle for a few seconds until fragrant. Then, toss in the chopped onions and sauté until they turn a beautiful golden brown.
4. Now, add the turmeric and chopped tomatoes. Cook until the tomatoes are soft and mushy – about 5-7 minutes. Stir in the ginger-garlic paste and cook for another couple of minutes until the oil starts to separate from the mixture. This is a good sign that the flavors are developing!
5. Time for the spices! Add the chili powder and coriander powder. Sauté for just about a minute, stirring constantly to prevent burning.
6. Pour in the water and bring the mixture to a boil. Let it simmer for 2-3 minutes, then add the black pepper powder.
7. Finally, add the shrimp and cook until they turn pink and opaque – usually about 3-5 minutes, depending on their size. Don’t overcook them, or they’ll become rubbery! Remove from the heat and let the flavors meld together for a few minutes before serving.

Expert Tips

• Don’t overcrowd the pan when cooking the shrimp. Cook in batches if necessary to ensure they cook evenly.
• Taste as you go! Adjust the salt and chili powder to your liking.
• For a richer flavor, you can add a tablespoon of coconut milk at the end.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based shrimp alternatives like konjac shrimp or oyster mushrooms. They absorb the flavors beautifully!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you’re sensitive to heat, start with 1 teaspoon of chili powder and add more to taste. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: This curry is often served during coastal festivals in India, especially during celebrations honoring the sea. It’s a vibrant and flavorful dish that’s perfect for sharing with family and friends.

Serving Suggestions

This spicy shrimp curry is fantastic served with:

• Steaming hot rice (basmati is my favorite!)
• Warm rotis or naan bread
• A side of cooling raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of shrimp is best for this curry?

Large or jumbo shrimp work best, as they hold their shape well during cooking. You can use fresh or frozen shrimp – just make sure to thaw them completely before using.

2. Can I use a pressure cooker to make this curry faster?

Yes, absolutely! Sauté the onions, ginger, and garlic as instructed, then add the tomatoes and spices. Pressure cook for 2-3 minutes, then release the pressure and add the shrimp. Cook for another minute or two until the shrimp are cooked through.

3. How can I adjust the thickness of the curry?

If you prefer a thicker curry, you can add a teaspoon of cornstarch mixed with a tablespoon of water towards the end of cooking. If you want it thinner, simply add a little more water.

4. What is the best way to remove the shrimp smell?

The lemon juice and turmeric soak really help! You can also rinse the shrimp thoroughly under cold water before cooking.

5. Can I freeze leftover shrimp curry?

Yes, you can! Let the curry cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.