Easy Indian Curry
A vibrant and flavorful Indian shrimp curry featuring a rich blend of spices, coconut, and fresh vegetables. Perfect for those who enjoy bold, aromatic dishes with a hint of citrus, this curry pairs beautifully with fluffy white rice for a satisfying meal.
Ingredients
- 1 lb. medium shrimp, cleaned and deveined ⓘ
- 3 Tbsp. vegetable oil ⓘ
- 1 large onion, cut ⓘ
- 2 large tomatoes, cut ⓘ
- 1 green chili ⓘ
- juice of 1 lemon ⓘ
- 1 tsp. sugar ⓘ
- 1 Tbsp. paprika ⓘ
- 1 tsp. curry powder ⓘ
- salt to taste ⓘ
- 3 cloves garlic ⓘ
- 1/2 pkg. cream of coconut or 1/2 can coconut milk ⓘ
- 1 c. water ⓘ
- white rice ⓘ
Instructions
- Boil the shrimp in 2 cups of water with a little salt for about 5 minutes.
- Drain the shrimp and set aside.
- Using a blender, combine the onion, tomatoes, green chili, lemon juice, sugar, paprika, curry powder, salt, and garlic into a paste.
- Heat vegetable oil in a large pot and sauté the ground paste and coconut until fragrant, stirring constantly until the oil floats to the top, about 15 minutes.
- Add 1 cup of water to the pot and bring to a boil.
- Lower the heat and add the cooked shrimp to the curry.
- Simmer gently until the liquid is slightly reduced and flavors meld, about 5 minutes.
- Serve the curry hot with boiled white rice.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of garam masala towards the end of cooking. You can substitute shrimp with chicken or tofu for different protein options. If you prefer a milder curry, omit the green chili or use less paprika. This Easy Indian Curry can also be enhanced by adding vegetables like bell peppers or peas for a more colorful dish.
Serving Suggestions
Serve this Easy Indian Curry hot over a bed of fluffy white rice for a satisfying meal. It pairs beautifully with naan or roti for those who prefer bread. A side of cucumber raita or a simple salad can complement the dish and balance the spices. For a complete experience, consider serving with a glass of chilled mango lassi.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry in a saucepan over medium heat, adding a splash of water if needed to prevent sticking. You can also microwave it in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Indian Curry contains roughly 363 calories, with 6g protein, 32g carbohydrates, and 26g fat. It is an excellent source of vitamin A (44% of the Daily Value), dietary fiber (35% of the Daily Value), and iron (28% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1561mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they are fully thawed before cooking. You may need to adjust the cooking time slightly, as frozen shrimp might release more water while cooking.
Is this curry spicy?
The spice level can be adjusted based on your preference. If you enjoy milder flavors, reduce or omit the green chili and start with less paprika. You can always add more spices later to suit your taste.
Can I make this curry vegetarian?
Absolutely! To make this Easy Indian Curry vegetarian, replace the shrimp with tofu or chickpeas and use vegetable broth instead of water. You can also add more vegetables like spinach, bell peppers, or zucchini to enhance the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).