The recipe was originally posted in May 2019 and has been updated with new photos and video Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Inspiration
This recipe is inspired by Maunika Govardhan’s shrimp curry recipe. The flavors and aroma of curry leaves, fenugreek seeds, and mustard seeds go so well together with succulent shrimp and tangy tomatoes for a flavor-bursting dish. Love Shrimp? Try my air fryer bang bang shrimp recipe!
Ingredients
Shrimp Mustard seeds Onion, tomatoes, curry leaves, ginger paste, garlic paste Whole red chilies Fenugreek Seeds Tamarind Paste
How to Make Malabar Shrimp Curry
Heat the oil in a heavy-bottom saucepan on medium heat. Add mustard seeds and allow them to pop. Add fenugreek seeds and onions. Saute for a minute and add green chili along with half the curry leaves. Continue to cook for 5 minutes over medium heat until the onions begin to change color to a light brown. Make a fine paste of ginger, garlic, and dry red chili in a blender and add it to the pan. Add turmeric powder (photos 1 - 4).
Mix well. Add tomatoes and continue to cook until they soften for 5 minutes. Add water along with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes (photos 5 - 8).
Add shrimp and cook covered over low heat for 5 minutes stirring halfway through. Turn the heat off and add the remaining curry leaves and cilantro (photos 9 - 12).
How to Serve Shrimp Curry
Serve Malabar shrimp curry over hot basmati rice. You can also serve it with roti or parathas. For a gluten-free option, serve with Sorghum Roti or Lentil Chilla. Pair it with a crunchy cucumber salad or cabbage salad for a delicious meal.
Storing
Leftover shrimp curry can be refrigerated for 2 to 3 days. To reheat simply microwave or heat on a stovetop pan.
Tips
Always keep a bag of good quality, extra-large shrimp in your freezer. It comes in handy for a quick weeknight meal as well as for hosting dinner parties. I like to buy extra-large (11 to 13 per pound) shrimp that is either wild-caught or sustainably raised. For more details on the best places to buy shrimp check out this article from eatingwell.com
More shrimp recipes
Weeknight Shrimp Biryani 20-minute Instant Pot Shrimp Curry Air Fried Bang Bang Shrimp
Recipe
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