Jinga Curry (Shrimp Curry)
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
Allergen information: may contain crustaceans, fish, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover curry in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat until just warmed through; do not boil.
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