Serves 4
45 min
Fiery Indian Shrimp Curry
Recipe GLPR37d4280f0a6108
A vibrant and aromatic Indian shrimp curry with a complex spice blend, tender shrimp, and creamy coconut-yogurt sauce. The perfect balance of heat from serrano chiles and warmth from roasted spices makes this dish bold and unforgettable. Served over fluffy white rice.
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Ingredients
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1/2 teaspoon cloves
1/4 teaspoon whole mustard seeds
3 to 4 cardamom pods
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 tablespoons vegetable oil
6 serrano chiles, stemmed and sliced lengthwise
5 garlic cloves, finely chopped
1 tablespoon peeled ginger, minced
1 medium onion, chopped
Kosher salt to taste
1 (14.5 ounce) can coconut milk
1 cup plain yogurt
1 cup low sodium chicken broth
2 pounds raw shrimp, peeled and deveined
1/2 cup chopped fresh tomatoes
2 bay leaves
1/4 cup minced fresh cilantro
3 cups cooked white rice
Directions
Toast the coriander seeds, cumin seeds, black peppercorns, cloves, mustard seeds, and cardamom pods in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant. Transfer to a mortar and pestle and crush into a coarse powder. Mix in the ground ginger, ground cinnamon, and ground turmeric. Set the spice blend aside.
Heat the vegetable oil in a large pot over medium heat. Add the serrano chiles, garlic, and minced fresh ginger, cooking for about 1 minute until fragrant, stirring constantly.
Stir in the chopped onion and season with kosher salt. Cook for 5 to 7 minutes, stirring occasionally, until the onion softens and becomes translucent.
Add the reserved spice blend to the pot and stir well, cooking for 1 to 2 minutes to bloom the spices.
Pour in the coconut milk and chicken broth, stirring to combine. Add the bay leaves and bring the mixture to a gentle simmer over medium heat.
Reduce the heat to medium-low and simmer for 5 minutes to allow the flavors to meld. Whisk the yogurt in a small bowl until smooth, then slowly add it to the pot while stirring constantly to prevent curdling. Simmer gently for 2 more minutes.
Add the peeled and deveined raw shrimp to the curry, stirring gently to combine. Simmer for 5 to 6 minutes until the shrimp are opaque and have reached an internal temperature of 165°F, stirring occasionally.
Stir in the chopped fresh tomatoes and cook for 1 to 2 minutes more. Remove from heat and discard the bay leaves. Taste and adjust seasoning with additional salt if needed.
Ladle the curry into bowls and serve over the cooked white rice. Garnish with the minced fresh cilantro and serve immediately.
