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Indian Shrimp Fish Curry, known for its rich and aromatic flavors, is a culinary delight that encapsulates the essence of Indian cuisine. This delightful dish brings together an array of spices and ingredients that have been cherished for centuries in Indian kitchens. At its core, this curry is a celebration of seafood, featuring succulent shrimp as the star ingredient, swimming in a luscious golden spiced gravy. What truly sets this dish apart is the harmonious blend of spices, including the golden glow of turmeric, the robustness of garlic, the richness of ghee (clarified butter), the smoothness of coconut, the earthy notes of cumin seeds, and the refreshing touch of cilantro. Each ingredient plays a crucial role in creating a symphony of flavors that dance on your taste buds.

Turmeric, a vibrant and aromatic spice, not only imparts a stunning color to the curry but also adds a warm, slightly bitter flavor with a hint of earthiness. Garlic, with its pungent and savory profile, infuses the dish with depth and complexity, while ghee contributes a silky and luxurious texture that coats the shrimp and spices. Cumin seeds, when toasted, release a nutty aroma and a subtle, smoky flavor that elevates the curry’s overall profile. While the coconut adds a slightly sweet note and lastly, cilantro adds a burst of freshness and a touch of herbaceousness to balance the richness of the dish, making it a true culinary masterpiece. Indian Shrimp Fish Curry is a testament to the artistry of Indian cuisine, where the careful selection and blending of spices from My Mom’s Spice Box transform a simple seafood dish into a flavorful and unforgettable culinary experience.

Ingredients:

  • 2 pounds shrimp – cleaned and deveined
  • 2 tablespoons Super Food Veda Ginger Garlic Ghee
  • 1 teaspoon salt
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Super Food Veda Kashmiri chili powder (divided)
  • 1 cup fresh cilantro
  • 1 cup diced onions
  • 1 cup fresh grated unsweet coconut
  • 1 tablespoon cumin seeds
  • 1 tablespoon of ginger garlic paste (divided)
  • 1 cup of water
  • 1 sprig of fresh dark green curry leaves

Steps:

  1. Marinate shrimp, Turmeric, 1/8 teaspoon Kashmiri chili powder, and 1/2 tablespoon of ginger garlic paste. Set aside for 30 minutes.
  2. In a blender add coconut, 1/2 tablespoon of ginger garlic paste, 1/8 teaspoon Kashmiri chili powder, cilantro, and cumin seeds. Blend until smooth and set aside.
  3. Heat ghee in sauce pan, sauté onions until golden in color, then add blended ingredients from above. Add 1 cup of water and bring to a boil, and let boil for 2-3 minutes. Add marinated shrimp mixture and put a lid on it. Cook on medium heat for 8-10 minutes, check to make sure shrimp are cooked and tender. Serve the fish curry over rice and top with dark green curry leaves.
  4. Yields 6 Servings

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