Shrimp Curry

shrimp curry, prawn curry

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shrimp curry, prawn curry

Total Time: 40 minutes
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 2 – 3


  • 4-5 tbsp Oil
  • 5 Curry Leaves (opt)
  • ½ tspMethi Powder
  • 1 Onion small chopped
  • 1 ½ tsp Onion Paste
  • 1 tsp Ginger garlic paste
  • 2 tsp Coriander Powder
  • 2 tsp Chili Powder
  • Salt to taste
  • ½ tsp Turmeric
  • 1 lb Shrimp unpeeled (peel & devein them)
  • 1 Green Onion chopped (opt)
  • Cilantro chopped
  • For Onion Paste
    • ½ tsp Oil
    • ½ Onion small, chopped
    • ½ Tomato small chopped
    • 2 Cardamoms
    • 2 Cloves


  • In a pan add all the ingredients required to make the onion paste.
  • When onions turn golden brown remove from heat, let cool.
  • Make a fine paste using little water.
  • If you are in a hurry, skip the process of making the paste and substitute the paste with its ingredients.
  • This mixture can be refrigerated for 7-10 days. I normally make this paste with 3-4 big onions and freeze it in small containers.
  • Peel and devein the shrimp. OR you can buy the raw peeled and deveined shrimp from the freezer section.


  • In a pan heat oil, add curry leaves, methi powder and onions. Cook for a minute.
  • Add ginger garlic paste and magic onion paste. Cook until the pastes are fried and onion become translucent.
  • Add coriander powder, chili powder, salt and turmeric. Fry for a minute.
  • Add shrimp and green onions and fry for a minute. Cover the pan and cook for 10 minutes, until shrimp is tender, stirring occasional.
  • Once the shrimp is cooked, remove the cover and cook until all the water evaporates.
  • Add cilantro, remove from heat and serve hot with rice or roties.

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