Creamy shrimp curry
User Reviews
4.4
75 reviews
Good
Creamy shrimp curry
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This creamy shrimp curry is one of my go-to recipes when I want to impress. It's easy to make, always delicious and perfect served with homemade naan bread.
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Ingredients
- 1½ lb (750g) Shrimp peeled and deveined
- 1 tsp salt
- 1 tsp garam masala
- 1 tbsp butter
- 1 onion finely diced
- 4 garlic cloves minced
- 2 tsp minced ginger
- 10 curry leaves (optional)
- 1½ tbsp garam masala
- ½ tsp ground cardamom
- 2 tsp paprika
- ½ tsp chilli powder
- 1 tsp Turmeric
- 1 tsp sugar (optional)
- 2 tbsp tomato paste
- 1½ cups heavy / whipping cream
- 1-2 tsp lemon juice to taste
- salt and pepper to taste
For the Naan bread (this will make 6-8 medium-sized naan breads)
- ½ cup warm water
- 10 g (2tsp) instant yeast
- 1 tsp sugar
- 2½-3 cups flour
- 1 tsp salt
- ½ cup PLAIN yogurt
- 1 tbsp vegetable oil
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Instructions
For the naan
- Whisk the yeast and sugar into the water and allow to stand for a few minutes until foamy.
- Add 2½ cups flour and salt into the bowl of a stand mixer fitted with the dough hook attachment.
- Pour in the yeast mixture, yogurt and oil. Knead on low speed until the dough comes together. If the dough is very sticky add more flour.
- Allow to knead until the dough is soft and smooth. Cover with a damp tea towel and allow to rise for 1 hour.
- Once risen, break off small handfuls of the dough and roll out on a floured surface.
- Heat a large skillet then add the dough. Cover with a lid and allow to cook for 1-2 minutes until the dough is blistered. Carefully flip over and allow to cook for another 1-2 minutes on the other side.
- Remove from the pan and brush with melted butter.
For the curry
- Season the shrimp with salt and garam masala and toss well. Heat a tablespoon of oil in a large, deep frying pan and brown the shrimp on both sides. Remove and set aside. (I sometimes skip this step and add the shrimp to the sauce after it has thickened and allow to poach for 2-3 minutes, as shown in the video.)
- To make the sauce, melt the butter in the pan then add the onions. Cook until soft and translucent. Add the garlic, ginger and spices and cook for another 30 seconds then add the tomato paste. Allow to cook for a few seconds.
- Add the cream, sugar and lemon juice. Bring the sauce to a simmer then allow to cook for 7-10 minutes or until the sauce has reduced slightly. I prefer the sauce to be a little looser in consistency but you can thicken the sauce with cornstarch/corn flour if you prefer a thicker sauce.
- Once the sauce is the consistency you like, add the shrimp back in to the sauce and allow to cook for 1-2 minutes. Season to taste.
- Serve the curry with rice and naan bread.
Nutrition Information
Show Details
Calories
351kcal
(18%)
Carbohydrates
9g
(3%)
Protein
40g
(80%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
513mg
(171%)
Sodium
2292mg
(96%)
Potassium
237mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
731IU
(15%)
Vitamin C
61mg
(68%)
Calcium
313mg
(31%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 40g | 80% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 513mg | 171% |
| Sodium | 2292mg | 96% |
| Potassium | 237mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 61mg | 68% |
| Calcium | 313mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
75 reviews
Good
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