Does anyone else wish they could have an endless supply of shrimp? I never get tired of it. It’s an ingredient that is perfect for the Summer. However, many shrimp dishes are ideal for the colder, “in-between seasons” months too! (I’ve made some form of shrimp soup how many times now?)

This Shrimp Korma is another dish that is great at all times of the year. I’ve seen a few recipes floating around for different variations of this. So, I took a basic recipe idea from the curry cookbook I am making my way through and added a few of my own touches. Many of the recipes I have seen incorporate some type of nut like cashews, peanuts etc) but this one is more basic and peanut-free.

Shrimp Korma

Ingredients

10-12 Shrimp (Cooked King Prawns would be ideal but work with what is available), thaw if frozen
3 Tbps Plain Yogurt
1 tsp each Paprika and Garam Masala
1 Tbsp Tomato Paste
4 Tbsp Coconut Milk
1-2 tsps Chilli Powder
2/3 cup Water
1 Tbsp Olive Olive
1-2 Garlic cloves, diced
Grated Ginger, Cinnamon Stick/Powder, to your liking

If available: 2 Green Cardamom Pods

Instructions

If the shrimp had been frozen and needed to thaw, make sure the liquid is drained well. Remove the shell and excess water before cooking.

Blend the yogurt, paprika, garam masala, tomato paste, coconut milk, chili powder, and water in a large bowl. Season with salt as needed.

In a large pan, heat the oil then add the garlic, ginger, cardamom pods, and cinnamon. Add a dash of salt if needed. Over low heat, fry for a minute or so.

Pour in the spice mixture and bring it all to a boil; stir occasionally.

Add the shrimp and cook while constantly stirring. Shrimp doesn’t take long to cook, so keep an eye on it and remove once the sauce has thickened.

This is best served on a bed of rice with ample sauce to coat the rice and shrimp.

Enjoy!

Related:

Shrimp Surimi Ball Soup Recipe
White Bean Garlic Shrimp Soup
Shrimp and Red Lentil Soup Recipe