Easy Butter Shrimp Curry
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Easy Butter Shrimp Curry

NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 49%
CARBS 13G19% OF CAL
3G FIBER5G OTHER5G TOTAL SUGAR
FAT 15G48% OF CAL
6G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick butter shrimp curry with warm spices, tomato, ginger, and cream. Mild and family-friendly, served over rice or with naan. Ready in under 30 minutes.

mainindiancurryshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tsp salt
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp fenugreek
  • 1 tsp sweet paprika
  • ½ tsp red pepper flakes
  • ½ tsp sugar
  • ¼ tsp pepper
  • 4 shallots (, peeled and roughly chopped)
  • 5 cloves cloves (, peeled and roughly chopped)
  • 1 thump-sized piece fresh ginger (, peeled and roughly chopped)
  • 2 tbsp tomato paste ((tomato purée))
  • 1 tbsp lemon juice
  • ¼ cup (60ml) water (or as needed)
  • 1 tbsp neutral oil (, or as needed)
  • 1 pound (450g) large shrimp (prawns) (, peeled and deveined)
  • ⅓ cup (80 ml) water (or as needed)
  • 1 tbsp unsalted butter (, cold and cubed)
  • ⅓ cup (80ml) cream (heavy / double)
  • 2 tbsp cilantro ((coriander) chopped, to serve)
  • pinch red pepper flakes (to serve)
PREP
5M
SODIUM
732MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.