- 1 pound (450g) large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 green chili, finely chopped (adjust to your spice preference)
- 2 tomatoes, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust to your spice preference)
- 1/2 teaspoon garam masala
- 1 cup coconut milk
- Salt to taste
- Fresh cilantro leaves for garnish
- Cooked rice or naan bread for serving
- Heat the vegetable oil in a large skillet or pan over medium heat.
- Add the chopped onions and cook until they become soft and translucent, about 3-4 minutes.
- Stir in the minced garlic, ginger, and green chili. Cook for an additional 2 minutes, or until the raw aroma of the ginger and garlic disappears.
- Add the chopped tomatoes and cook until they become soft and start to break down, which should take around 5-6 minutes.
- Add the ground cumin, ground coriander, turmeric, chili powder, and salt. Stir well and cook for a couple of minutes until the spices are fragrant.
- Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
- Add the cleaned and deveined shrimp to the curry and cook for about 5-7 minutes or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
- Once the shrimp are cooked, sprinkle the garam masala over the curry and stir to incorporate.
- Taste the curry and adjust the salt and spice levels if needed.
- Garnish the shrimp curry with fresh cilantro leaves.
- Serve the shrimp curry hot with steamed rice or naan bread.
Enjoy your delicious and authentic shrimp curry! You can adjust the spiciness and thickness of the curry by varying the amount of chili powder and coconut milk to suit your preferences.