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South Indian Coconut Shrimp Curry

A hallmark of coastal South Indian cuisine, this Coconut Shrimp Curry is a vibrant dish that layers creamy coconut milk with warming spices, tangy tamarind, and the unmistakable aroma of curry leaves. The dish showcases a beautiful harmony of mustard seeds, turmeric, and Kashmiri chile powder, which add depth and vibrancy without overwhelming heat. Fresh ginger, garlic, and tomatoes enrich the sauce, resulting in a savory, aromatic base for plump shrimp that cook quickly to succulent perfection. Traditionally served with long-grain white rice, this curry is as comforting as it is lively, balancing heat, acidity, and sweetness. Its quick preparation and luxurious flavor make it equally suited to busy weeknights or celebratory dinners that evoke the warmth of India's southern shores.

Dinner | Indian | Egg-Free | Gluten-Free | Halal | Nut-Free | Pescatarian | Soy-Free | Shrimp Curry | Frying Pan | Coconut Milk | Curry Leaf | Shrimp | Tamarind Paste | Sautéing | Simmering | Festive | Weeknight | Under 30 Minutes
Time to complete

Prep

15min

Cook

15min

Wait

0 minutes

Total

30min

Ingredients (Makes 4 servings)

Ingredients

  • 3 tablespoons (45 g) ghee
  • 10 fresh or frozen curry leaves
  • 2 teaspoons (4 g) mustard seeds
  • ½ teaspoon (1 g) ground turmeric
  • ¼ teaspoon (0.5 g) Kashmiri chile powder
  • 1 medium yellow onion, chopped (about 2 cups / 300 g)
  • 1 serrano chile (3½ inches / 9 cm, unseeded), halved lengthwise
  • 1 tablespoon (15 g) grated garlic (about 3 large cloves)
  • 2 teaspoons (10 g) grated fresh ginger (about 1 piece, 2 inches / 5 cm)
  • 2 medium tomatoes, diced (about 2 cups / 400 g)
  • 1 can (14 oz / 400 ml) coconut milk
  • 1½ tablespoons (22 g) tamarind paste
  • 2 teaspoons (10 g) kosher salt
  • 1½ pounds (680 g) large shrimp, peeled, deveined, tail-on

For Serving/Garnishing

  • Fresh cilantro leaves
  • Cooked long-grain white rice
Nutrition Information (per 100g)
  • Calories: 140
  • Fat: 8
  • Protein: 13
  • Carbohydrates: 5
  • Fiber: 0.9
Directions

Aromatics and Spice Blooming

  • 1. Heat the ghee in a large skillet over medium-high heat. Add the curry leaves, mustard seeds, turmeric, and Kashmiri chile powder. Stir continuously until the mustard seeds pop, about 30 seconds to 1 minute.

Building the Flavor Base

  • 2. Add the chopped onion and serrano chile. Sauté, stirring frequently, until the onion softens, about 2 minutes. Stir in the garlic and ginger and continue cooking until fragrant and lightly browned, about 2 more minutes.

Simmering the Sauce

  • 3. Stir in the tomatoes and cook for 1 minute, scraping up any browned bits. Add coconut milk, tamarind paste, and salt. Bring to a gentle boil and cook, stirring frequently, for about 6 minutes, or until the sauce slightly thickens.

Cooking the Shrimp

  • 4. Add the shrimp and simmer, stirring often, until opaque and cooked through, about 3 to 4 minutes.

Finishing Touches

  • 5. Remove from heat. Garnish with fresh cilantro and serve hot with steamed long-grain rice.
Cookix's Secrets

Coconut Milk Substitute

  • For a lighter curry, use light coconut milk or a mix of coconut milk and vegetable broth.

Protein Swap

  • Use boneless fish chunks or scallops as an alternative seafood.

Regional Ingredient Substitution

  • If curry leaves are unavailable, substitute with a small bay leaf and a pinch of lime zest for a similar aromatic note.

Sauce Texture

  • If you prefer a creamier curry, simmer the coconut milk longer to thicken.

Seafood Handling

  • Use fresh or properly thawed frozen shrimp for optimal texture and flavor.

Spice Control

  • Adjust the amount of serrano and chile powder for desired heat—Kashmiri chile is mild but gives vibrant color.

Vegetarian Adaptation

  • Replace shrimp with paneer cubes or tofu for a hearty vegetarian version.