Shrimp Kadi Curry
Craving something bold and tangy? This zesty shrimp curry hits the spot in under 30 minutes.
When you're exhausted but craving a deep, soulful flavor, this Shrimp Kadi is your secret weapon. It combines the cooling notes of yogurt with a punchy kick of turmeric and cumin to create a rich, golden gravy that coats every piece of shrimp perfectly. Because it uses a base of yogurt instead of heavy cream, it feels lighter while still being incredibly comforting. You can whip this up on a weeknight when you need a win; the aroma of toasted spices will fill your kitchen instantly. The best part? It’s a one-pan wonder that yields a complex, layered taste without requiring hours over a hot stove.
Ingredients
- 1 lb shrimp — peeled and deveined
- 2 cup plain yogurt — full-fat preferred for creaminess
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp ginger-garlic paste
- 0.5 tsp chili powder — adjust to preference
- 1 cup water
- 1 tsp salt — to taste
Method
- 1 Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
- 2 Stir in the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
- 3 Add turmeric, coriander powder, chili powder, and salt. Stir well to combine spices with the oil.
- 4 Whisk the yogurt in a small bowl first (to prevent curdling), then pour it into the skillet. Stir constantly until it forms a smooth sauce.
- 5 Pour in the water and bring the mixture to a gentle simmer over medium-low heat for 5 minutes.
- 6 Add the shrimp and cook for 4-6 minutes, or until they turn pink and opaque. Garnish with fresh cilantro if desired.
Variations
- Vegetarian Swap — Replace the shrimp with 14 oz of firm tofu cubes sautéed in the spices before adding the yogurt.
- Faster Finish — Use a pre-mixed curry powder and skip individual spices for an even faster flavor build.
Notes
If you want an extra kick of heat, add a pinch of cayenne pepper along with the chili powder. Serve with basmati rice or warm naan.
Equipment that helps
- Large Skillet — Allows for easy sautéing of spices and simmering of the gravy in one vessel.
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