Shrimp Malabar Kurma Curry
When you want an exotic, comforting curry but only have 30 minutes to spare.
If you're exhausted after a long day but still crave something deeply satisfying and flavorful, this Shrimp Malabar Kurma is your secret weapon. It swaps the traditional hours of simmering for a streamlined process that keeps all those rich coconut and spice notes intact. The combination of creamy coconut milk and warm aromatics creates a velvety sauce that feels like a hug in a bowl. You'll love how the shrimp soak up the flavors in minutes, providing a gourmet experience without the gourmet effort. Serve it with some quick-cook rice or toasted flatbread for a comforting, fragrant dinner that makes you feel like you just traveled halfway across the world.
Ingredients
- 1.5 lb large shrimp — peeled and deveined
- 14 floz coconut milk — full fat for best texture
- 3 tbsp ginger paste
- 1 tbsp garlic — minced
- 1 tsp turmeric — ground
- 1.5 tsp cumin seeds — or ground cumin
- 1 tsp coriander powder
- 0.5 tsp cayenne pepper — adjust for heat
- 1 tsp salt — to taste
- 2 tbsp cilantro — chopped for garnish
Method
- 1 Heat a large skillet or pot over medium heat and add the coconut milk, ginger, garlic, turmeric, cumin, coriander, and cayenne.
- 2 Simmer the mixture for 8-10 minutes until the flavors meld and the liquid slightly reduces.
- 3 Stir in the salt and add the shrimp to the pot. Cover and simmer for 5-7 minutes until the shrimp are pink and opaque.
- 4 Remove from heat, stir in the fresh cilantro, and serve immediately over rice.
Variations
- Extra Spicy — Add an extra 1/2 tsp of cayenne pepper or a pinch of crushed red pepper flakes.
- Veggie Version — Swap the shrimp for cubed sweet potatoes and chickpeas; simmer the base for 15 minutes before adding the veggies.
Notes
If you can't find ginger paste, just use freshly grated ginger. The coconut milk should be full-fat to ensure that signature creamy texture.
Equipment that helps
- Large Skillet — Allows for even heating of the coconut milk and quick cooking of the shrimp.
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