Coconut Shrimp Curry with Garam Masala

This Coconut Shrimp Curry is a flavorful blend of spices and creamy coconut milk, making it a perfect dish for any occasion. With succulent shrimp coated in aromatic seasonings, this dish bursts with vibrant flavors and is sure to impress your family and friends.

Author

Bebe Size

Prep Time

15 minutes

Cook Time

25 minutes

Servings

4

Cuisine

Indian

Ingredients

• 1 teaspoon garam masala
• ½ teaspoon ground cumin
• ½ teaspoon turmeric or curry powder
• ¾ teaspoon salt
• ¼ teaspoon red chili powder
• 1 ½ tablespoons oil, divided
• 1 pound jumbo shrimp, peeled, tails on or off
• 1 tablespoon cooking oil
• 1 tablespoon butter
• 1 onion, finely chopped
• 5 cloves garlic, minced
• 2 teaspoons minced ginger
• 1 ½ teaspoons garam masala
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder or curry powder
• 14 ounces can of crushed tomatoes or Passata
• ½-1 teaspoon red chili powder, (adjust to taste)

Directions

1. In a medium bowl, combine the garam masala, ground cumin, turmeric (or curry powder), salt, and red chili powder. Add the shrimp and toss to coat evenly. Let the shrimp marinate for at least 15 minutes to absorb the flavors.
2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for about 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add the remaining cooking oil and butter. Once the butter melts, add the chopped onion. Sauté for about 5-7 minutes, or until the onion is soft and translucent.
4. Add the minced garlic and ginger to the skillet, and sauté until fragrant, about 30 seconds.
5. Stir in the garam masala, ground cumin, ground coriander, and turmeric (or curry powder). Cook for 1-2 minutes, allowing the spices to bloom and become aromatic.
6. Pour in the crushed tomatoes (or Passata) and stir well. Cook for about 5 minutes, allowing the sauce to thicken slightly.
7. Add the red chili powder, salt, brown sugar, and coconut milk or cream. Stir to combine and simmer for another 5-7 minutes to let the flavors meld together.
8. Return the cooked shrimp to the skillet and gently stir them into the sauce. Cook for an additional 2-3 minutes until the shrimp are heated through.
9. Remove from heat and garnish with freshly chopped cilantro before serving.