South Indian Shrimp Curry

I stumbled upon this recipe at Mediterrasian

This is a delicious dish, full of flavors. At the beginning I was a little weary about adding coconut milk to a shrimp dish, but after I tried it, I like very much!
For the shrimp, I tried several and the best was the raw wild caught one, not the farm raised or cooked.

South Indian Shrimp Curry


  • 2 tablespoons canola or peanut oil
  • 1 onion—chopped
  • 2 cloves garlic—finely chopped
  • 1 teaspoon finely grated ginger
  • 2 teaspoons cumin
  • 1½ teaspoons turmeric
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • 1 cup canned tomatoes—chopped
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 1 cup basmati rice
  • 16 large uncooked shrimp (prawns)—peeled
  • 2 tablespoons chopped fresh cilantro (coriander)
  • 2 tablespoons lemon juice
  1. HEAT the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally.
  2. ADD the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute.
  3. ADD the tomatoes, coconut milk and salt and bring to the boil.
  4. REDUCE the heat to medium and simmer, uncovered, for 8 minutes.
  5. WHILE the curry simmers, cook the rice (see Cooking rice).
  6. ADD the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice.
  7. SERVE on a bed of rice.
  8. Bon Appetit!