Nariyal Curry Jhinga (coconut Curry Shrimp)

Nariyal Curry Jhinga, also known as Coconut Curry Shrimp, is a flavorful and aromatic dish from East Indian cuisine. The combination of succulent shrimp and creamy coconut curry makes this dish a delightful treat for the taste buds.

Gluten Free Dairy Free Main Course East Indian Shrimp Coconut Curry
Nariyal Curry Jhinga (coconut Curry Shrimp)

Ingredients

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 cup coconut milk
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tomatoes, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 2 tbsp vegetable oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
  2. Add the minced garlic and grated ginger, and cook for a minute.
  3. Stir in the chopped tomatoes and cook until they turn soft.
  4. Add the coriander powder, turmeric powder, red chili powder, and salt. Cook the spices for a couple of minutes.
  5. Pour in the coconut milk and bring the curry to a gentle simmer.
  6. Add the shrimp to the curry and cook for 5-7 minutes or until the shrimp are pink and cooked through.
  7. Garnish with fresh cilantro and serve hot with steamed rice or naan.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
15g
Carbohydrates
10g

Supplies

Large pan Chopping board Knife Grater Measuring spoons Measuring cup Serving bowls

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the Nariyal Curry Jhinga with steamed basmati rice or warm naan bread for a complete and satisfying meal.

Tips & tricks

Tips: Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.

Cost

$15