Indian Shrimp Curry

Category: Ethnic Cuisine, Fish & Seafood


1 Tbsp tomato paste
3/4 tsp salt
1/4 tsp sugar
1 tsp garam masala
1/2 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
3 Tbsp finely chopped cilantro
1 fresh, hot green chile, finely chopped
1 tsp fresh lemon juice
7 oz coconut milk, well stirred

Shrimp or Fish Ingredients:
3 Tbsp vegetable oil
1 tsp black mustard seeds
3 cloves garlic, finely chopped
10-15 curry leaves (note instructions are different for fresh or dried)
1 1/4 lbs medium shrimp, peeled and deveined, or 1.5 lbs firm fish (like mahi mahi) in 1inch cubes


To make the sauce: Put the tomato sauce in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chile, lemon juice, dried curry leaves and 1 Tbsp water. Mix well, slowly adding coconut milk until completely blended. Set aside.

To complete: Put the oil in a wok or frying pan over med-high heat. When the oil is hot, put in the mustard seeds. When mustard seeds begin to pop -- a few seconds -- add the garlic and fresh curry leaves, if using. Stir and fry till garlic turns medium brown, add shrimp or fish. Stir until shrimp or fish are opaque most of the way through. Add the sauce, turn heat to medium and heat till the sauce begins to simmer. Turn off heat and serve.

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