Shrimp curry (Prawn curry) is one of our favorite meals as a family. There’s just something about plump shrimp cooked in an aromatic, creamy sauce. Served over steamed rice and homemade naan bread there are few recipes as easy yet impressive as this one. It’s as perfect for dinner parties as it is for a cozy meal at home.
Ingredients Needed
Shrimp/Prawns. Peeled and deveined. I love using frozen shrimp but use any shrimp you can find locally. Butter. I used salted butter but unsalted butter can also be used. Onions. Fresh garlic cloves. Fresh ginger. Curry leaves. This is optional but adds great flavor. Spices: I used Garam Masala, Cardamom, Turmeric, paprika and chilli powder. A good curry powder can be substituted but check on the ingredient list that it contains spices like ground coriander, ground cumin, cardamom, turmeric, chilli, etc. Tomato paste. Heavy cream/whipping cream. Coconut milk or coconut cream can be used as substitute. Lemon juice. Sugar. Salt.
How to make shrimp curry
What spices to use in curry
Each curry recipe will include a different blend of spices but the following are spices that are often used in curry.
Garam Masala (a good quality blend of Indian spices is a great way to get all the flavor you want without using a lot of different spices.) Cardamom Turmeric Ground coriander Cumin Garlic and ginger Cinnamon Curry leaves Mustard seeds Red chilli powder/seeds Black pepper
Making ahead and freezing
Although I love making curries ahead and freezing them, this is one exception. The shrimp tends to be very tough once thawed and reheated. This really is best served when it is made so I wouldn’t suggest making it ahead or freezing. The sauce can be made ahead and kept in the refrigerator for up to 3 days in an airtight container. Sear the shrimp and add to the sauce before serving.
What to serve with shrimp curry
I always serve shrimp curry with homemade naan bread. You can use my recipe which delivers soft, fluffy naan breads or use store-bought dough. The key to making naan bread is a smoking hot pan and really allowing the naan to blister and bubble before flipping. This dish is also delicious served with rice (cauliflower rice is a great low carb option) roti or poppadoms.
Shrimp recipes
