1/1 Photo of South Indian Shrimp Curry
It might look like a lot of ingredients, but if you measure them first this curry is an easy one pan job. A Jamie Oliver recipe.
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Units: US | Metric
- 14.79 ml vegetable oil
- 0.25 ml cumin seed
- 2.46 ml mustard seeds
- 0.25 ml fenugreek seeds or 1.23 ml ground fenugreek
- 4 garlic cloves, peeled and finely chopped
- 14.79 ml ginger, peeled and finely chopped (about 2in piece)
- 10 curry leaves (optional)
- 2 onions, peeled and chopped
- 1 lime, zest and juice
- 14.79 ml ground coriander
- 4.92 ml turmeric
- 2 red chili peppers, finely chopped (deseeded if you want less heat)
- 4 tomatoes, chopped
- 414.03 ml coconut milk
- 396.89 g large raw shrimp, peeled
- sea salt
- cilantro, leaves picked
- 1Heat a wide pan over a medium heat and add a splash of oil. Throw in the cumin, mustard and fenugreek seeds (leave the ground fenugreek until later if using).
- 2When the seeds start to pop add the garlic, ginger, curry leaves if using and onions.
- 3Cook gently for 10-15 mins or until the onions turn soft and golden.
- 4Add the lime zest, ground coriander, turmeric, ground fenugreek (if using), half the chili and after a few seconds, the tomatoes.
- 5Cook gently for 10 mins so you have a paste, then add 2 tablespoons of water and the coconut milk.
- 6Bring to the boil, add the shrimp and simmer for 5 mins until they are cooked.
- 7Season with sea salt, add the lime juice, transfer to bowls and sprinkle over the remaining chili and cilantro leaves.
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Nutritional Facts for South Indian Shrimp Curry
Serving Size: 1 (425 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 460.4
- Calories from Fat 261
- Total Fat 29.0 g
- Saturated Fat 21.2 g
- Cholesterol 150.8 mg
- Sodium 223.5 mg
- Total Carbohydrate 29.0 g
- Dietary Fiber 6.8 g
- Sugars 15.1 g
- Protein 26.4 g