Coastal Indian Shrimp Curry with Basmati Rice and Naan

A fiery and fragrant shrimp curry cooked in a rich coconut-tomato sauce, bursting with traditional Indian spices. Served with fluffy basmati rice and warm naan bread for a complete, satisfying meal.

• Prep: 7 min
• Cook: 18 min
• Total: 25 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Easy

Dietary

• Dairy-Free
• Egg-Free
• Nut-Free
• Pescatarian
• High-Protein
• Low-Sugar

Tags

• quick
• spicy
• savory
• comfort food
• sauté

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion (medium, diced)
• 4 clove fresh garlic (minced)
• 1 fresh ginger (1 inch piece, grated)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder (adjust to taste for desired heat)
• 14.5 ounce crushed tomatoes
• 13.5 fluid ounce light coconut milk
• 1.25 pound raw shrimp (peeled, deveined)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cup basmati rice (uncooked)
• 3 piece naan bread
• 0.25 cup fresh cilantro (chopped, for garnish)
• 0.5 teaspoon garam masala

Instructions

1. Cook the basmati rice: Rinse 1 1/2 cups basmati rice thoroughly. In a medium saucepan, combine the rinsed rice with 3 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, heat 1 tablespoon coconut oil in a large skillet or Dutch oven over medium heat. Add 1 diced yellow onion and cook until softened, about 3-4 minutes.
3. Stir in 4 cloves minced fresh garlic and 1 inch grated fresh ginger. Cook for 1 minute until fragrant.
4. Add 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1 teaspoon chili powder to the skillet. Cook for 30 seconds, stirring constantly, until aromatic.
5. Pour in 1 can crushed tomatoes and 1 can light coconut milk. Stir well to combine. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld.
6. Season the sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garam masala. Add 1 1/4 pounds raw shrimp to the simmering sauce and cook for 3-5 minutes, or until the shrimp turn pink and opaque. Do not overcook.
7. Warm the 3 pieces naan bread according to package directions, typically in a toaster, oven, or microwave.
8. Serve the Coastal Indian Shrimp Curry immediately over the fluffy basmati rice, garnished with 1/4 cup fresh cilantro if desired, alongside the warm naan bread.

Notes

This curry makes excellent leftovers and can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Adjust the chili powder to your preferred spice level.

Nutrition (per serving)

• Calories: 569
• Protein: 27 g
• Carbohydrates: 72.6 g
• Fat: 11.6 g
• Fiber: 3.8 g
• Sodium: 400 mg
• Saturated Fat: 5.6 g
• Sugar: 2.4 g
• Cholesterol: 100 mg