Shrimp with Coconut Milk. Shrimp/Prawns curry recipe

Shrimp with Coconut Milk.

Shrimp with Coconut Milk. Shrimp/Prawns curry recipe. A very easy and quick recipe. The curry is creamy and milky in texture, medium-thick consistency. The shrimps are being thoroughly cooked in coconut milk along with the spices until soft tender, and juicy. Shrimps with coconut milk curry go great with rice or any type of roti, naan, biryani, or bread or dinner rolls, that tastes delicious.

This is so easy and simple to make. We just need a few ingredients to prepare this recipe at home like shrimps cleaned and tails off, some spices, with onions, ginger and garlic finely crushed, tomato puree, and coconut milk preferably thick consistency. I have used a ready-made can of coconut milk to prepare this but it could also be prepared by using fresh coconut 🥥 and preparing the milk out of it. This would surely require a little extra time but after all, it’s worth trying. Well coming back to the point that, I have used a can of coconut milk to prepare this and it turned out awesome.

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This Flavor-filled shrimp curry with an aromatic spiced coconut curry sauce cooks in no time. Cook time takes about 30 to 35 minutes. This sauce will have you licking your plates clean! The Curry is thick and creamy in texture. Because of its saucy texture, it goes great with almost any type of bread, naans, and rice of choice.

This curry is very common in the regions of East India and this is an authentic way of preparing Coconut curry, also very famous and named Malai curry among Bengalis.

Total cook time:

• Pre-preparations includes cleaning the shrimp and marinating it takes about 30 minutes
• Cooking time 🥘 : 35 minutes
• Total time consumed: 1 hour and 5 minutes approximately

Ingredients required to prepare Shrimp with Coconut Milk. Shrimp/Prawn curry recipe

• Oil 4 tablespoons
• Cumin seeds 2 tablespoons
• Cardamoms green 4
• Red chili powder 1 teaspoon
• Onion paste 3/4 cup i.e little less than 1 cup
• Cumin powder 1 and 1/2 teaspoons
• Corriander powder 1 and 1/2 teaspoons
• Turmeric powder 1 teaspoon
• Ginger and garlic finely crushed or paste 2 teaspoons each
• Bay leaves 2
• Green chili 2
• Tomato purée 1/2 cup
• Clarified butter 2 tablespoons
• Coconut milk (thick consistency) 2 cups
• Some salt
• Coriander leaves some

Directions to prepare Shrimp with Coconut Milk. Shrimp/Prawn curry recipe

To prepare this we need 30 shrimps large sized clean and washed with tails off. Sprinkle some turmeric powder and salt and keep these marinated for 10 minutes. Into a karahi or wok heat some oil and put cumin seeds and let them splutter in the oil. Then add ginger and garlic finely crushed, green cardamoms 4, bay leaves 2, quickly stir and fry few seconds. Add red chili 🌶 powder and stir. Immediately add onion paste and mix. Then add cumin powder, coriander powder, garam masala powder, turmeric powder and. Mix and fry these for about a minute on low flame.

Add the shrimp/prawns pieces and some salt into it and mix nicely with the spices. Cover and cook for 5 to 10 minutes. Open and stir to mix. Then add tomato 🍅 purée and some clarified butter. Give it a mix and cover and cook for 5 to 10 minutes in low to medium flame.

Uncover and give it a stir to check. Then add coconut milk 2 cups, 2 green chilies, and some coriander leaves 🍃 and mix. Cover and cook 20 minutes in low to medium flame or until done.

Step by step directions to prepare Shrimp with Coconut Milk. Shrimp/Prawn curry recipe

SHRIMPS ARE MARINATED

Shrimp 🍤 washed and cleaned. Tails off. 30 pieces large size.

Add turmeric 1 teaspoon and salt 1 teaspoon to the shrimps and mix. Keep this marinated for 10 minutes.

PREPARING THE SPICES

Into a thick bottomed wok or karahi heat 4 tablespoons of oil

Put cumin seeds 2 teaspoons and let these splutter into the oil

Add ginger and garlic finely crushed or paste 2 teaspoons each and give it a quick mix.

Immediately add Bay leaves 2

Mix and sauté for few seconds

Add red chili 🌶 powder 2 teaspoons and give it a quick mix.

Add onion 🧅 paste 3/4 cup that is little less than 1 cup.

Give it a mix

Add garam masala powder 1 and a 1/2 teaspoons. You may adjust the spices according to your taste.

Turmeric powder 1 teaspoon

Cumin powder 1 and 1/2 teaspoons

Coriander powder 1 and 1/2 teaspoons

Mix and fry the onions for 1 minute

SHRIMPS ARE BEING ADDED INTO THE SPICES

Add the shrimp pieces into the spices

Mix nicely with the spices

Cover and cook for 5 to 10 minutes in low to medium flame

Uncover and give it a stir…

Add tomato puree 1/2 cup

Add 2 tablespoons of clarified butter

Mix …

Cover and cook for 5 to 10 minutes

Uncover and check, give it a mix

Add coconut milk 2 cups (thick consistency) into it.

Slit and add 2 green chillies into the curry

Add some coriander leaves and mix

Cover and cook 20 minutes in low to medium flame or until the shrimps are well cooked.

Uncover and check after 20 minutes. The curry should be thick enough now. If not cook it further few minutes to achieve the required consistency.

BEING SERVED

Let it slightly cool and serve with fried rice, steamed rice, roti/naan.

This is the consistency once it gets slightly cold:)

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