Heat up a pan and add vegetable oil, you can use coconut oil for a richer flavor. Add chopped yellow onion, finely chopped garlic and ginger, 1/4 tsp salt. Sautee until golden brown. Add ground turmeric, red chili powder, ground coriander and cook for about 20 seconds on low heat so the spices don’t burn. Turn off heat.
In a blender, process chopped tomatoes and the onion mixture. Add a little water if you need to. Add the paste to the same pot, add almost 1 cup of water. Start with 1/2 cup of water and add more if you need to. Stir. Taste and add 1/2 tsp salt and shrimp. Cover and bring this to a boil. Once it comes up to a boil, turn the heat down and cook for 5 to 10 minutes until the shrimp is cooked.
The cooking time depends on the size of shrimp you’re using. During the last minute of cooking, add garam masala. When the shrimp are cooked, add chopped cilantro if you wish. This curry is wonderful served over rice or with any type of bread.
Recipe Notes
7 Comments
Meera Varma
on September 30, 2019 at 12:41 am
Hi Anita,
I tried this curry out & turned out beautifully. It was a little on the sweet side but it paired well with spicy aubergine fry.
Could I just add the chopped tomatoes to the pot and use an immersion blender to blend the onion mixture and tomatoes, without needing to dirty up a blender?
Hi Anita,
I tried this curry out & turned out beautifully. It was a little on the sweet side but it paired well with spicy aubergine fry.
Thank you for this 🙂
Glad to hear it 🙂
I have a curry blend already made how much of that should I use to replace the curry building ingredients in this recipe?
Hi Jessica, I’m not sure of the ingredients in your curry blend. You can try two teaspoons 🙂
Hi Anita – I like a mild, yellow curry. How would you suggest I alter this recipe? Thank you.
Could I just add the chopped tomatoes to the pot and use an immersion blender to blend the onion mixture and tomatoes, without needing to dirty up a blender?
Yes, that would work fine 🙂