Non Vegeterian, Recipes

Spicy shrimp curry with flavored basmati rice

Hello all,

HAPPY MOTHERS DAY!! πŸ˜πŸ˜‡ I’m so proud to be a mother πŸ˜‡

On this special day I want to post very special and tasty shrimp curry with flavored basmati rice. It is a perfect lunch or dinner recipe! Treat your special one with this special food 😍😍

This shrimp curry has creamy texture. For the creamy texture I have used cashew and almond paste. Instead you can also use heavy cream or half and half or milk with cornflour.

Let’s move to the recipe..




Shrimp – Fresh or frozen 1/2 cup

Capsicum/bell peppers – half chopped

green peas – 1-2 tablespoon

corn – 1 -2 tablespoon

Cumin seeds – 1 teaspoon

Tomato paste – 3 tablespoon

Turmeric powder – 1/2 teaspoon

Red chilli powder/Paprika – 1-2 teaspoon as per taste

Garam masala – 1-2 teaspoon

Coriander leaves – to garnish

Salt – to taste

To make paste :

Onion – 1/4 cup chopped

Ginger – 1 inch

Garlic – 1 -2 cloves

Grind everything in a mixie/blender without adding any water and keep aside.

Cashew – 1 tablespoon

Almond – 4

Soak cashew and almond in water or milk for 15 – 20 minutes and grind it into smooth paste and keep aside.

To make basmati rice:

Basmati rice – 3/4 cup soaked for half an hour

Onion – chopped lengthwise

Mint and coriander leaves – 2 – 3 tablespoon finely chopped

Salt – to taste

Optional Ingredients:

Mushroom – 1/4 cup chopped

Cooked brown rice

Cooked Quinoa


Prepare all your ingredients and keep aside. Soak basmati rice for 30 minutes and clean the shrimp and keep aside.

Grind onion, ginger and garlic into smooth paste.

Heat oil/butter in a pan, add cumin seeds and let it crackle.


Add the onion, ginger, garlic paste and mix well.


Saute onion paste until it turns brown.


Then add capsicum, corn and green peas. You can also add mushroom.


Mix everything well and cook for 1-2 minutes. Then add tomato paste or finely chopped tomato.


Time to add spice powder. Add chilli powder/paprika, garam masala powder and turmeric powder.

Along with spice powders add 1/2 0r 1/3 cup of water and mix everything well. Cook until raw smell of the spice powders goes.


Add cleaned shrimp and mix well.


Cook the shrimp for 2 minutes not more than that. Otherwise it will become rubbery.


Meanwhile grind the soaked cashew and almond until smooth.


Add the cashew almond paste into the gravy and mix well in the medium flame. Check for salt and spicy.


Cook on medium flame for 1-2 minutes. Garnish with coriander leaves.


Super tasty and creamy shrimp curry is ready to be served.

Let’s make Basmati rice to serve it with shrimp curry.

Heat oil/butter/clarified butter in a pan. Add cumin seeds and let it crackle.


Add lengthwise chopped onion and saute well.


Add finely chopped mint and coriander leaves. If you don’t have mint leaves you can also use mint paste. Saute for 1 minutes.


Then add soaked,drained basmati rice along with salt.


Mix for 1 minutes. Transfer it into rice cooker and add 2 or 1 1/2 cups of water and cook. Instead of water you can also use veg broth/stock.


The perfect combo shrimp curry with basmati rice is ready to be served.



Give a try and let me know πŸ™‚

Happy Cooking πŸ˜‰






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