Main CourseDinner

Jinga Curry (Shrimp Curry)

Name: Jinga Curry (Shrimp Curry)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 450 g shrimp peeled and deveined; 60 ml vegetable oil; 1 pcs yellow onion large, thinly sliced; 1 pcs tomato medium, finely chopped; 4 tbsp plain yogurt full-fat; 2 pcs green chili finely sliced; 2 clove garlic minced; 0.75 tsp turmeric powder; 1 tsp cayenne pepper; 1 tsp cumin powder; 0.25 tsp garam masala; 2 tsp unsweetened desiccated coconut; 10 pcs curry leaf; 0.75 tsp salt; 120 ml water; 5 pcs curry leaf (optional)

This simple and flavorful shrimp curry features a creamy tomato and yogurt base, seasoned with classic Indian spices. It comes together quickly, making it a perfect option for a satisfying weeknight dinner.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 303 kcal

Gluten-free

Allergen information: may contain crustaceans, fish, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gshrimp, peeled and deveined
60 mlvegetable oil
1 pcsyellow onion, large, thinly sliced
1 pcstomato, medium, finely chopped
4 tbspplain yogurt, full-fat
2 pcsgreen chili, finely sliced
2 clovegarlic, minced
0.75 tspturmeric powder
1 tspcayenne pepper
1 tspcumin powder
0.25 tspgaram masala
2 tspunsweetened desiccated coconut
0.75 tspsalt
120 mlwater

curry

10 pcscurry leaf

garnish

5 pcscurry leaf(optional)

Equipment

large skillet · measuring cups · measuring spoons · knife · cutting board

The method

Step by step

1
If your shrimp are not already prepared, ensure they are peeled and deveined. Rinse them under cold water and pat thoroughly dry with a paper towel.
About 15 min
Cook’s note: Drying the shrimp helps them cook properly rather than steam in the sauce.
2
Heat the vegetable oil in a large skillet or pot over medium heat.
About 1 min
3
Add the sliced onion and sauté until softened and lightly golden, stirring occasionally.
About 7 min
Cook’s note: Cooking the onions well builds a sweet, flavorful base for the curry.
4
Stir in the minced garlic and sliced green chili, and cook for about one minute until fragrant.
About 1 min
5
Add the chopped tomato, turmeric powder, cayenne pepper, cumin powder, and salt. Cook until the tomatoes break down and the mixture thickens.
About 5 min
Cook’s note: You'll know this stage is done when you can see the oil separating slightly at the edges of the pan.
6
Reduce the heat to low and stir in the plain yogurt and desiccated coconut, mixing until well combined.
About 1 min
Cook’s note: Lowering the heat prevents the yogurt from curdling.
7
Pour in the water and add the curry leaves designated for the curry, then bring the sauce to a gentle simmer.
About 2 min
8
Add the prepared shrimp to the simmering sauce.
About 1 min
9
Cook just until the shrimp turn pink and opaque, which should take about 3-5 minutes.
About 4 min
Cook’s note: Be careful not to overcook the shrimp, as they can become tough and rubbery.
10
Stir in the garam masala and remove the pan from the heat.
About 1 min
Cook’s note: Adding garam masala at the end preserves its delicate aroma.
11
Serve immediately, garnished with the optional fresh curry leaves.

Per serving

Nutrition

75%Score

Calories: 303.2kcal
Protein: 29.1g
Carbs: 9.5g
Fat: 17.3g
Fibre: 2.1g
Sugar: 4.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover curry in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat until just warmed through; do not boil.