Ingredients
5
5 servings
- •0.25 cup vegetable oil
- •1 large onion, chopped
- •10 fresh curry leaves
- •1 tablespoon ginger garlic paste
- •1 teaspoon ground coriander
- •0.66666668653488 teaspoon salt
- •0.5 teaspoon ground turmeric
- •1 tomato, finely chopped
- •1 teaspoon ground red chile pepper
- •2 pounds medium shrimp - peeled and deveined
- •0.25 cup water
- •1 teaspoon garam masala
- •chopped fresh cilantro to taste
Instructions
- Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
- Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat.
- Garnish with fresh cilantro and serve with flat bread or rice.
Nutritional Facts
Per 5 servings
- Calories: 268
- Carbohydrate: 5g
- Fat: 13g
- Fiber: 1g
- Protein: 31g
- Sugar: 2g
Related Recipes
Indian Shrimp Curry
Curry-Coconut Shrimp
Coconut-Shrimp Curry
Instant Pot® Shrimp Curry
Coconut Curry Shrimp
Mixed Seafood Curry
Thai Shrimp Curry with a Kick
Curried Shrimp Au Gratin
Shrimp Curry (My Dear Mudder's Version)
Easy Curry Sauce
Brazilian Shrimp Stew
