Shrimp Curry Rice Bowl
A complete weeknight bowl of shrimp in a coconut-tomato gravy spooned over basmati rice, finished with curry leaves and fresh coriander.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 140g basmati rice. Pat 360g shrimp dry, toss with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Finely chop 2 shallots (40g) and 2 small tomatoes (160g). Measure 2 tsp ginger-garlic paste, slit 2 green chillies lengthways, gather 16 curry leaves and 2 tbsp fresh coriander.
Boil
Combine rice, 260ml water, and 0.5 tsp salt in a saucepan. Bring to a boil over high heat, cover, reduce to low, cook 10 minutes. Remove from heat and rest covered 5 minutes.
Bloom
Heat 2 tbsp oil in a large skillet over medium heat. Add 0.5 tsp mustard seeds, let pop 20 seconds. Add curry leaves, sizzle 10 seconds until fragrant.
Saute
Add chopped shallots, cook 90 seconds on medium until soft. Stir in ginger-garlic paste and slit chillies, cook 30 seconds until raw smell fades.
Build
Add chopped tomatoes, 1.5 tsp kashmiri chilli powder, 1 tsp ground coriander, 0.5 tsp ground cumin, and remaining 0.5 tsp turmeric. Cook 4 minutes on medium-low, mashing tomatoes, until oil beads at the edges.
Simmer
Pour in 200ml coconut milk and 60ml hot water, bring to gentle simmer on medium-low. Add shrimp in a single layer, simmer 3 minutes on low until shrimp curl tight and reach 145°F (63°C)—do not overcook. Stir in 2 tsp lemon juice off heat.
Plate
Fluff rice with a fork. Divide rice between two bowls, top with shrimp and gravy, garnish with fresh coriander, and serve with lime pickle and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.