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    Home » Indian

    Spicy Malabar Shrimp Curry

    Published: Jun 11, 2022 · Modified: Aug 1, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 22 Comments

    642 shares
    Jump to Recipe

    Spicy Malabar shrimp curry with succulent shrimp cooked in a tangy tomato-tamarind-based sauce with ground red chilies, perfectly balanced with aromatic fenugreek seeds.

    Malabar Shrimp Curry Served with, rice, raita and lemon wedges

    The recipe was originally posted in May 2019 and has been updated with new photos and video

    Jump to:
    • Inspiration
    • Ingredients
    • Step by Step Instructions
    • How to Serve Shrimp Curry
    • Storing
    • Tips
    • More shrimp recipes
    • Recipe

    Inspiration

    This recipe is inspired by Maunika Govardhan’s shrimp curry recipe. The flavors and aroma of curry leaves, fenugreek seeds, and mustard seeds go so well together with succulent shrimp and tangy tomatoes for a flavor-bursting dish.

    Shrimp curry in a white bowl

    Ingredients

    • Shrimp
    • Mustard seeds
    • Onion, tomatoes, curry leaves, ginger paste, garlic paste
    • Whole red chilies
    • Fenugreek Seeds
    • Tamarind Paste

    Step by Step Instructions

    • Heat the oil in a heavy bottom saucepan on medium heat. Add mustard seeds and allow them to pop.
    • Add fenugreek seeds and onions. Saute for a minute and add green chili along with half the curry leaves.
    • Continue to cook for 5 minutes over medium heat until the onions begin to change color to a light brown.
    • Make a fine paste of ginger, garlic, and dry red chili in a blender and add it to the pan. Add turmeric powder (photos 1 - 4).
    Steps showing how to make shrimp curry
    • Mix well. Add tomatoes and continue to cook until they soften for 5 minutes.
    • Add water along with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes (photos 5 - 8).
    Steps showing how to make shrimp curry
    • Add shrimp and cook covered over low heat for 5 minutes stirring halfway through.
    • Turn the heat off and add the remaining curry leaves and cilantro (photos 9 - 12).
    final steps showing adding shrimp to the sauce and cooking

    How to Serve Shrimp Curry

    Serve Malabar shrimp curry over hot basmati rice. You can also serve it with roti or parathas. For a gluten-free option, serve with Sorghum Roti or Lentil Chilla. Pair it with a crunchy cucumber salad or cabbage salad for a delicious meal.

    Storing

    Leftover shrimp curry can be refrigerated for 2 to 3 days. To reheat simply microwave or heat on a stovetop pan.

    Tips

    Always keep a bag of good quality, extra-large shrimp in your freezer. It comes in handy for a quick weeknight meal as well as for hosting dinner parties. I like to buy extra-large (11 to 13 per pound) shrimp that is either wild-caught or sustainably raised. For more details on the best places to buy shrimp check out this article from eatingwell.com

    More shrimp recipes

    • Weeknight Shrimp Biryani
    • 20-minute Instant Pot Shrimp Curry
    • Air Fried Bang Bang Shrimp

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
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    4.68 from 40 votes

    Spicy Malabar Shrimp

    Succulent, crisp shrimp in a spicy curry with ground red chilies, tangy tamarind, balanced with nutty aromatic fenugreek seeds.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 270kcal
    Author: Archana Mundhe

    Ingredients

    • 20 jumbo/extra large shrimps shelled, deveined and thawed
    • 3 tablespoons oil
    • 2 teaspoons mustard seeds
    • ½ teaspoon fenugreek seeds
    • 1 cup yellow onion thinly sliced
    • 1 hot green chili slit lengthwise, optional
    • 15 curry leaves
    • 4 garlic cloves
    • ½ inch ginger
    • 1 dried red chili
    • ½ teaspoon turmeric
    • 3 tomatoes finely diced
    • 2 tablespoons tamarind paste more or less depending on the sourness you like
    • ¼ cup cilantro finely chopped
    • ½ cup water
    • salt to taste

    Instructions

    • Heat the oil in a heavy bottom saucepan on medium heat. Add mustard seeds and allow them to splutter. Add fenugreek seeds and onions. Saute for a minute and add green chili along with half the curry leaves. Continue to cook for 5 minutes over medium heat until the onions begin to change color to a light brown.
    • Make a fine paste of ginger, garlic, and dry red chili in a blender and add it to the pan. Add turmeric powder and mix well.
    • Add tomatoes and continue to cook until they soften for 5 minutes. Add water along with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes.
    • Add shrimp and cook covered over low heat for 5 minutes stirring halfway through. Turn the heat off and add the remaining curry leaves and cilantro. Serve with steamed Basmati rice.

    Video

    Nutrition

    Calories: 270kcal | Carbohydrates: 14g | Protein: 25g | Fat: 13g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 928mg | Potassium: 352mg | Fiber: 3g | Sugar: 8g | Vitamin A: 608IU | Vitamin C: 92mg | Calcium: 212mg | Iron: 3mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Reader Interactions

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    1. Freda @ Aromatic essence says

      February 25, 2016 at 6:07 pm

      Very tempting! Big sea foodie here too 🙂 I know I will love that 🙂

      Reply
    2. Archana says

      February 25, 2016 at 8:53 pm

      Thank you Freda!

      Reply
    3. healthyindiankitchen says

      April 26, 2016 at 7:42 am

      nice recipe!! Being a prawn lover, I have to give this a shot! 🙂

      Reply
      • Archana says

        April 26, 2016 at 8:10 am

        Thank you! I hope you like it!

        Reply
        • healthyindiankitchen says

          April 26, 2016 at 10:51 am

          Hey archana...I am arti's friend and neighbor... Pls follow my blog https://healthyindiankitchen.wordpress.com for Indian home food recipes 🙂

          Reply
          • Archana says

            April 26, 2016 at 11:17 am

            So nice to meet you! I am following you

            Reply
            • healthyindiankitchen says

              April 26, 2016 at 11:23 am

              Thanks 🙂 awesome recipes you have in your blog...even arti is a great cook...just today she prepared chocolate cake and passed on to me 🙂

            • Archana says

              April 26, 2016 at 5:24 pm

              Thank you for your kind words! I am excited to try your recipes!

    4. Monika says

      May 13, 2016 at 6:35 am

      I wish I could make them at home ? looks so tempting!!

      Reply
      • Archana says

        May 13, 2016 at 6:42 am

        I know thats not fair that you cannot make it for yourself!

        Reply
        • Monika says

          May 13, 2016 at 6:43 am

          Yeah.. I only get to eat macher jhol or any non veg dish when I visit my parents or siblings..

          Reply
          • Archana says

            May 13, 2016 at 6:46 am

            Even better forward the Shrimp recipe to them 🙂

            Reply
    5. Louise Samson says

      December 17, 2018 at 9:03 pm

      OK. Here goes. FANTASTIC recipe, Archana, thank you again (and again and again)! Now, please tell me how to keep tamarind. I kept mine well wrapped, in fridge, in air-tight glass container. Was hard as rock when I came to use it and barely managed to saw off 1 tsp. How can I soften the darn thing so it is usable, please?5 stars

      Reply
      • Archana says

        December 18, 2018 at 10:47 am

        So glad you enjoyed the flavors of the shrimp curry. So I usually buy concentrate paste only because actual tamarind pieces get so hard and time consuming. I will update the recipe with a link to my fav tamarind paste. Hope that helps. The other way to soften your tamarind is to soak it in hot water. Then squeeze all the paste, strain and freeze in small portions

        Reply
        • Louise Samson says

          February 09, 2019 at 3:41 pm

          Me again. Is it possible to replace tamarind with lime juice (for example)? Thank you!

          Reply
          • Archana says

            February 09, 2019 at 4:50 pm

            yes! That works very well too.

            Reply
    6. shireen says

      March 24, 2020 at 5:26 pm

      amazing recipe! super easy and so delicious! one of the best.5 stars

      Reply
    7. ST says

      November 25, 2020 at 12:39 pm

      We loved this recipe. I have never cooked shrimp at home , Archana’s timing for cooking was perfect. We will make this regularly.5 stars

      Reply
    8. Juhi says

      November 29, 2020 at 6:39 pm

      Tried this recipe! Turned out yummy loved it. I substituted the regular oil with coconut oil amd it was perfect. 5 stars

      Reply
    9. Sonali Hegde says

      December 05, 2020 at 7:12 pm

      Archana love your recipes. Loved this shrimp. Needed a quick shrimp recipe without coconut. This was perfect. Thanks5 stars

      Reply
    10. Zeleika says

      February 11, 2022 at 12:11 am

      Made it today and followed the recipe to the t. Delicious! This recipe is a keeper.5 stars

      Reply
      • Archana says

        February 11, 2022 at 4:31 pm

        Thank you!

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

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