Shrimp curry with yoghurt tomato and cream
Lalkila Kitchen · Seafood · Shrimp · Curries
Seafood belongs in the Lalkila Kitchen collection alongside vegetables, eggs and meat. This archive adaptation cooks shrimp in a yoghurt, tomato and cream sauce scented with cinnamon and cardamom. The source uses both ordinary and Kashmiri chilli powders, so check the heat of the products you choose.
Ingredients · Method · Shop pantry ingredients
Ingredients
- 15 large shrimp, peeled and deveined
- 1 tablespoon oil
- 1 cinnamon stick
- 4 cardamom pods
- 1 tablespoon crushed ginger and garlic combined
- 1 teaspoon red chilli powder
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon allspice powder
- 2 tablespoons tomato puree
- 3 tablespoons yoghurt
- 4 tablespoons fresh cream
- 3 cups water
- Salt to taste
Method
- Pat the prepared shrimp dry. If frozen, thaw safely according to the pack directions and drain well.
- Whisk together the yoghurt, cream, tomato puree, both chilli powders, allspice, water and salt.
- Heat the oil in a pan and gently saute the ginger, garlic, cinnamon and cardamom.
- Add the sauce mixture gradually while stirring. Bring to a gentle simmer and cook, stirring, until the sauce begins to reduce.
- Add the shrimp and cook gently until their flesh is pearly or white and opaque throughout. Remove from the heat once cooked and serve hot with rice or bread.
Cooking notes
The archive uses three cups of water, making a generous sauce. Reduce the sauce before adding the shrimp so they do not need prolonged cooking while the gravy thickens. Contains shellfish and milk ingredients.
Pantry ingredients at Lalkila.com
Spices · Rice · Cooking oils
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More from Lalkila Kitchen
- Dilpasand mutton korma with coconut and poppy seeds
- Spicy pork curry with vinegar and coconut milk
- Rice kheer with cardamom saffron and almonds
Recipe source
Adapted from the shrimp recipe in the archived Indian Side Dishes collection, page 3. The saved heading is With Shrimps. Seafood doneness wording follows FoodSafety.gov guidance.
FoodSafety.gov cooking temperature guidance
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