Easy Indian Shrimp Curry | How to Cook Indian Prawns Curry Like a Pro

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Chicken or tofu can provide a leaner or vegetarian option.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be fresher and more flavorful.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with fewer calories.

Start by melting 1 tablespoon of coconut oil in a pan over medium heat.

Add 2 teaspoons of cumin seeds, stick of cinnamon, black cardamom, green cardamom, and black peppercorns to the oil and cook for a few seconds.

Add 1 cup of chopped onion and sauté for about 4 minutes.

Add 1 cup of small diced potatoes and a pinch of salt, cooking for another 3-4 minutes.

Stir in 1 tablespoon of ginger garlic paste and then add 1 cup of processed tomatoes.

Add fresh chili according to preference and the spices: 1 teaspoon cumin, 1 teaspoon coriander, 2 teaspoons chili powder, and 0.5 teaspoon turmeric.

Cook for about 5 minutes until the tomatoes soften and moisture is released.

Add 2.5 cups of shrimp and cook for 4 minutes on medium heat.

Pour in 1 cup of coconut milk and add 1 teaspoon of garam masala powder, cooking for another 4 minutes.

Finish with chopped cilantro if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens