Indian Shrimp Curry
A rich and flavorful Indian shrimp curry with aromatic spices and creamy sauce, perfect for seafood lovers seeking a hearty, comforting meal served over white rice.
Ingredients
- 1/2 cup minced onion ⓘ
- 5 tablespoons butter ⓘ
- 6 tablespoons flour ⓘ
- 2 1/2 teaspoons curry powder ⓘ
- 1 1/4 teaspoons salt ⓘ
- 1 1/2 teaspoons granulated sugar
- 1/4 teaspoon powdered ginger ⓘ
- 1 chicken bouillon cube ⓘ
- 1 cup boiling water ⓘ
- 2 cups milk ⓘ
- 2 1/2 pounds cooked shrimp or 4 cups cooked, shelled shrimp ⓘ
- 1 teaspoon lemon juice ⓘ
- 6 cups boiled white rice ⓘ
Instructions
- Saute minced onion in butter in the top of a double boiler over direct heat until tender.
- Stir in flour, curry powder, salt, sugar, and powdered ginger.
- Dissolve chicken bouillon cube in boiling water and add to the mixture.
- Add milk and cook over boiling water, stirring constantly, until thickened.
- Add cooked shrimp with black vein removed and lemon juice to the sauce.
- Heat well and serve over boiled white rice.
Tips & Substitutions
To enhance the flavor of your Indian Shrimp Curry, consider using fresh shrimp instead of frozen for a brighter taste. If you're out of curry powder, a mix of turmeric, cumin, and coriander can serve as a substitute. For a creamy texture, whisk in a little coconut milk towards the end of cooking. This dish pairs beautifully with Chicken Briyani for a complete meal experience.
Serving Suggestions
Serve the Indian Shrimp Curry over six cups of boiled white rice to soak up the delicious sauce. For added texture, garnish with fresh cilantro or a squeeze of lime. This dish goes well with naan or a side salad for a refreshing contrast. It also pairs nicely with Chicken Adobo for a flavorful Indian-inspired spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the curry on the stovetop over low heat, adding a splash of milk to maintain creaminess. You can also microwave it, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Indian Shrimp Curry contains roughly 351 calories, with 21g protein, 50g carbohydrates, and 9g fat. It is an excellent source of protein (42% of the Daily Value), dietary fiber (39% of the Daily Value), and iron (31% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1923mg per serving (84% 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 raw shrimp instead of cooked shrimp?
Yes, you can use raw shrimp, but be sure to cook them thoroughly before adding them to the sauce. Sauté the raw shrimp until they turn pink and are opaque, then proceed with the recipe as directed. This will infuse the curry with more flavor.
What can I substitute for butter in this recipe?
If you're looking for a dairy-free option, you can substitute butter with coconut oil or a plant-based butter alternative. This will give the curry a slightly different flavor while still providing the necessary richness.
Is there a vegetarian version of this curry?
Absolutely! You can replace shrimp with cubed tofu or chickpeas for a hearty vegetarian option. Adjust the cooking time accordingly, and ensure the tofu is well-fried to add texture. This variation still delivers a satisfying and flavorful 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).