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Coconut Style Shrimp Curry



garam masala 1 teaspoon
ground cumin 1/2 teaspoon
turmeric (or curry powder) 1/2 teaspoon
salt 3/4 teaspoon
red chili powder 1/4 teaspoon
oil, divided 1 1/2 tablespoons
peeled Al Areesh Large Jumbo Shrimp 1 pound (500g)
cooking oil 1 tablespoon
butter 1 tablespoon
onion, finely chopped 1
cloves garlic, minced 5
minced ginger 2 teaspoons
garam masala 1 1/2 teaspoons
ground cumin 1 1/2 teaspoons
ground coriander 1 teaspoon
turmeric powder or curry powder 1 teaspoon
crushed tomatoes, or Passata for a smoother sauce 14 oz. (400g)
red chili powder, adjust to your taste preference 1/2-1 teaspoon
teaspoon salt 1
brown sugar 1 1/2 teaspoons
can coconut milk, or coconut cream 13.5 fl oz (400ml)
freshly chopped cilantro, to garnish 2 tablespoons

Cooking Procedure

Step 1
Combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
Step 2
Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side and then transfer shrimp to a plate. Set aside. For the Sauce:
Step 3
Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
Step 4
Add garlic and ginger; sauté until fragrant, for about 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook while stirring occasionally until fragrant for about 20 seconds.
Step 5
Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let it simmer until slightly thickened for about 4 minutes.
Step 6
Stir in shrimp and cook until the shrimp is fully cooked and warmed for about 1 more minute.
Step 7
Take off the heat immediately. Garnish with chopped cilantro and serve with steamed rice and bread or khubz.