Creamy Shrimp Curry with Milk
A Rich and Flavorful One-Bowl Meal: Shrimp Curry Made Special with Milk
Discover the art of making a delightful one-bowl meal with this creamy shrimp curry recipe, perfect for any occasion. We’re infusing the classic curry with the subtle sweetness and richness of milk, which beautifully complements the shrimp while eliminating any fishiness. For an authentic touch, we’ve added a blend of Indian spices to elevate this dish into a sophisticated Indian-style curry. Move beyond the ordinary and prepare a truly special dinner with this easy-to-follow recipe for a luxurious shrimp curry. With the right ingredients, anyone can master this flavorful dish!
Curry Base Ingredients- 50g All-purpose flour (for thickening)
- 2 Tbsp Butter
- 2-3 Tbsp Olive oil
- 1 to 1.5 Medium to large onions, finely chopped
- 1 cup Milk (at room temperature)
- 10-16 Shrimp (cocktail shrimp or large prawns), peeled and deveined
- 1/2 Tbsp Minced garlic
- 1/2 tsp Grated ginger or ginger powder
- Curry spices: 1 Tbsp Garam masala (optional)
- A pinch of Cumin powder (optional)
- 1 Tbsp Mango chutney or apple jam (for sweetness and depth)
- Salt to taste
- 3-4 cups Water or white wine (for consistency)
Bouquet Garni (Spice Sachet)- 2-3 Bay leaves
- 1 tsp Rosemary
- 1/2 tsp Thyme
- 1/2 tsp Parsley
- 1/2 tsp Peppercorns
- 1 tsp Chili seeds (optional, for a hint of heat)
- 2-3 Bay leaves
- 1 tsp Rosemary
- 1/2 tsp Thyme
- 1/2 tsp Parsley
- 1/2 tsp Peppercorns
- 1 tsp Chili seeds (optional, for a hint of heat)
Cooking Instructions
Step 1
Begin by finely chopping the onion. For 1-2 servings, use 1 medium or 1.5 small onions. Don’t worry about chopping too finely, just be careful with your fingers.
Step 2
Melt 2 tablespoons of butter with 2-3 tablespoons of olive oil in a pan over low heat. The combination of butter and olive oil will create a rich base for sautéing the onions.
Step 3
Once the butter has melted, add the chopped onions. Sauté over medium heat until they become translucent, then reduce the heat to low. Continue to cook slowly, stirring frequently to prevent burning or sticking, for about an hour. This slow caramelization is key to developing a deep, complex flavor in your curry. Patience is your best ingredient here!
Step 4
While the onions are slowly caramelizing, prepare the other ingredients for your creamy shrimp curry.
Step 5
Prepare about 100g of shrimp. Even small cocktail shrimp can be blended to add a wonderful depth of flavor to the curry. Place the shrimp in a blender with a very small amount of water (or a splash of white wine) and blend until smooth. Be careful not to add too much liquid.
Step 6
Now, for the creamy element: prepare your milk. Measure out about 1 cup of milk and let it come to room temperature before adding it to the curry. Cold milk can sometimes cause curdling.
Step 7
Keep an eye on those onions! While it takes an hour, consistent stirring is crucial to prevent scorching, which can ruin the entire pot of curry. If multitasking feels overwhelming, focus solely on tending to the onions.
Step 8
Let’s assemble the bouquet garni, or spice sachet. You can use any dried herbs you have on hand, but the basics work wonderfully. Place bay leaves, rosemary, thyme, peppercorns, parsley, and chili seeds (if using) into a small cheesecloth bag or muslin and tie it securely. Set it aside for later.
Step 9
Your onions should now be a rich, deep brown color – a sign they are perfectly caramelized! Add your curry powder or curry blocks to the caramelized onions.
Step 10
If you’re using leftover curry blocks, this is a great opportunity to use them up!
Step 11
Notice how much the onions have reduced in volume! Now, add your curry powder or curry blocks. We used about half a block of curry, but feel free to adjust the amount to your preference.
Step 12
After adding the curry powder or blocks, sprinkle in 50g of flour and sauté it with the onions and curry. The flour helps to thicken the curry to the perfect consistency. Then, gradually pour in the room-temperature milk while stirring constantly. The milk adds a wonderful creaminess and mellows the flavors. While traditional Indian curries often include tomato purée, you can omit it if you prefer a less tangy taste.
Step 13
Add the blended shrimp mixture to the pot. Pour in 3-4 cups of water or white wine. Adjust the amount of liquid to achieve your desired curry consistency.
Step 14
Stir everything together well. You’ll soon notice the enticing aroma of shrimp and the rich fragrance of curry filling your kitchen, whetting your appetite. The curry is nearly ready, so just a little longer!
Step 15
Season the curry with 1 tablespoon of mango chutney or apple jam for a touch of sweetness and complexity. Add salt gradually, tasting as you go. We omitted salt in this particular preparation.
Step 16
Stir in the prepared bouquet garni, 1/2 tablespoon of minced garlic, 1/2 teaspoon of ginger powder, a pinch of cumin powder, and 1 tablespoon of garam masala. If you don’t have cumin or garam masala, feel free to omit them. Freshly grated ginger can also be used instead of powder for a brighter flavor.
Step 17
With all ingredients combined, let the curry simmer gently over low heat for about 20-40 minutes, or until it reaches your desired thickness. Stir occasionally and add a little more water if it becomes too thick.
Step 18
While the curry simmers, let’s prepare a delicious garnish to make this dish even more special. A topping can elevate a simple curry into a restaurant-quality meal. For shrimp curry, plump, juicy shrimp are a must! We’re using a few large shrimp from the freezer.
Step 19
Heat 1 tablespoon of butter in a pan with 1 tablespoon of minced garlic.
Step 20
Add the prepared shrimp to the pan and sauté over high heat until they turn pink and are cooked through. A splash of white wine can enhance the shrimp’s flavor and eliminate any potential gaminess. If you don’t have white wine, you can skip this step, but it’s a useful addition for many seafood dishes.
Step 21
To serve, spoon your rice onto a plate. Artfully arrange the butter-sautéed shrimp alongside the rice. If you were eating the shrimp on their own, a squeeze of lemon juice would be lovely, but since they’re accompanying the curry, we’ll skip it.
Step 22
It’s time to enjoy your creamy shrimp curry! The blended shrimp creates a wonderfully rich seafood base, and the milk makes it incredibly smooth. Thanks to the spices, there’s no fishy aftertaste, just a delightful blend of savory, sweet, and aromatic flavors. If you prefer a spicier curry, feel free to add some chopped chilies or a dash of capsaicin.
Step 23
Top your fried rice with the sautéed shrimp and ladle generous amounts of the warm, creamy shrimp curry over everything. This creates a truly spectacular one-bowl meal, perfect for a memorable dinner!
