Servings
Font
Back
0 from 75 votes

Creamy shrimp curry

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 351 kcal
Course: Dinner
Cuisine: Indian

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

Instructions

For the naan
    Cup of Yum
  1. Whisk the yeast and sugar into the water and allow to stand for a few minutes until foamy.
  2. Add 2½ cups flour and salt into the bowl of a stand mixer fitted with the dough hook attachment.
  3. 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.
  4. Allow to knead until the dough is soft and smooth. Cover with a damp tea towel and allow to rise for 1 hour.
  5. Once risen, break off small handfuls of the dough and roll out on a floured surface.
  6. 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.
  7. Remove from the pan and brush with melted butter.
For the curry
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. Serve the curry with rice and naan bread.

Nutrition Information

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

% 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.