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Indian Shrimp Curry


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Rate this recipe 4.5/5 (2 Votes)


  • 6 to 8 fresh serrano chiles (2 ounces total)
  • 20 fresh curry leaves
  • 5 garlic cloves, finely chopped
  • 1 tablespoon finely chopped peeled ginger
  • 2 tablespoons vegetable oil
  • 1 teaspoon whole mustard seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 medium onion, chopped
  • 1 pound tomatoes, chopped
  • 2 1/2 ounces finely grated fresh or dried unsweetened coconut
  • 2 pounds large shrimp in shell, peeled and deveined


Servings 6
Preparation time 45mins
Cooking time 45mins


Step 1

Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chiles are just softened, 1 to 2 minutes.
Reduce heat to medium and add spices, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.
Add onion and cook, stirring occasionally, until softened, about 4 minutes.
Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.

Serve with white rice of your choice


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