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RECIPES

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Shrimp Coconut Curry

Ingredients​

  • 1 lb (450 g) shrimp, peeled & deveined

  • 1½–2 cups premade coconut tamarind sauce

  • 2 tbsp oil (coconut oil preferred)

  • 1 medium onion, thinly sliced or finely chopped

  • 1 tbsp ginger-garlic paste

  • 1–2 green chilies (optional)

  • 8–10 curry leaves (optional but excellent)

  • ½ tsp turmeric powder

  • 1 tsp red chili powder or paprika (adjust to taste)

  • ½ tsp black pepper (optional)

  • Salt to taste (go light — sauce may already be salty)

  • Fresh cilantro for garnish

Instructions

  1. Season the shrimp
    Lightly toss shrimp with turmeric, chili powder, and a pinch of salt.
    Set aside 5–10 minutes.

  2. Sauté aromatics
    Heat oil in a pan over medium heat.
    Add curry leaves (if using), then onions.
    Cook until onions are soft and lightly golden.

  3. Add ginger-garlic & chilies
    Stir in ginger-garlic paste and green chilies.
    Cook until fragrant (about 30–60 seconds).

  4. Bloom spices
    Add turmeric, chili powder, and black pepper.
    Stir quickly for 15–20 seconds.

  5. Add premade sauce
    Pour in the coconut tamarind sauce.
    Stir well and let it gently simmer for 3–5 minutes.

  6. Cook the shrimp
    Add shrimp directly into the sauce.
    Cook uncovered for 3–4 minutes, until shrimp turn pink and curl slightly.

  7. Finish & adjust
    Taste and adjust salt or heat.
    If too thick → add a splash of water.
    If too tangy → add a little coconut milk or cream (optional).

  8. Garnish & rest
    Turn off heat and garnish with cilantro.
    Let rest 5 minutes before serving.

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