🇮🇳 IndiaCatalog recipe
Shrimp simmered briefly in a curry-leaf-scented coconut and tomato sauce — a coastal-style curry compressed into a weeknight-length cook.
For 4 servings.
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Toss the shrimp with a pinch of salt and half the turmeric; set aside while you build the sauce.
Heat the oil and crackle the mustard seeds, then add the curry leaves and green chili and fry 20 seconds.
Add the onion and cook until soft and light gold, about 6 minutes.
Stir in garlic and ginger, cook 1 minute, then add the remaining turmeric, chili powder and coriander.
Add the canned tomato and cook down until thickened, about 6 minutes.
Pour in the coconut milk and simmer 5 minutes to bring the sauce together.
Slide in the shrimp and simmer just until pink and curled, about 4 minutes — no longer.
💡 Shrimp go from perfect to rubbery in under a minute past done; pull the pan the moment they curl.
Season with salt, squeeze in the lemon juice, scatter with cilantro, and serve with rice.
Along India's western and southern coastlines, shrimp curries built on coconut milk and curry leaf are everyday cooking rather than special-occasion food, given how close the catch is to the kitchen. This version keeps the coastal flavor base — mustard seed, curry leaf, coconut milk — while trimming the ingredient list down to what a landlocked supermarket actually stocks. Because shrimp cooks in minutes, it's one of the fastest curries to get from raw ingredients to the table.
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