Shrimp Curry

For the marination
  • 1 tsp salt
  • 1 pinch red chili powder
  • 1/2 tsp turmeric powder
  • 1 tbsp fresh lemon/lime juice

For the Curry

  • 1 pound raw, shelled and deveined large shrimp (about 50-60 shrimps)
  • 1 large onion, chopped fine
  • 2 Indian green chilis, slit length wise
  • 2 tbsp garlic chopped fine
  • 2 tbsp ginger, chopped fine
  • 1 tsp turmeric powder
  • 1 large tomato, chopped fine
  • berry sized tamarind, soaked in hot water, juice extracted
  • 2 tbsp freshly grated coconut
  • 1 heaping tbsp cinnamon + caradamom + cloves powder
  • 1 tbsp coriander powder
  • 1 tbsp chili powder
  • salt, to taste
  • 2-3 tbsp extra-virgin olive oil


Toss the ingredients for the marination for together with the shrimp. Set aside in the refrigerator for about 30-45 minutes. Put the sauce pan on medium high heat, add the oil. After the oil heats up add the onions and fry for about 3 minutes. Add the garlic and ginger, fry until onions are translucent. Add the turmeric powder, stir. Add the tomatoes and fry until they are mushy. Add all the masalas, the caradamom + cloves + cinnamon powder, the coriander powder, the chili powder, salt, coconut and stir. After a minute or so add the tamarind juice, another cup of water and bring to a rolling boil. Add the shrimp, add more water if necessary, the gravy should be too watery. Cook the shrimp until they are done (which is very quick, about 5-6 minutes), take off the heat. Add the mint and the coriander leaves.

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