Shrimp and Spinach Curry

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Total Time:
25 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Easy chilli chicken, Best Spicy egg kurma, Easy Cauliflower Egg Curry

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  • 4 Tomatoes
  • 2 tbsp. Peanut oil
  • 2 red onions, chopped
  • 1 inch piece of fresh Ginger root, peeled and grated
  • 4 Garlic clove, sliced
  • ¼ tsp. chilli powder
  • ½ tsp. Turmeric
  • 1 tsp. ground coriander
  • 1 ½ cups Coconut Milk
  • 250 gms. fresh spinach, thoroughly washed and chopped
  • 500 gms. raw jumbo shrimps, peeled
  • 1 tbsp. roasted slivered Almonds
  • 1 cup cooked long grain rice, to serve

How to Make Shrimp and Spinach Curry

  • Place the tomatoes in a heatproof bowl and pour over boiling water to cover.
  • Let stand for 1-2 minutes, then drain, cut a cross at the stem end of each tomato, and peel off the skins and chop.
  • Heat the oil in a wok or large skillet, add the onions, ginger and garlic and stir fry for 2-3 minutes.
  • Add the spices and cook for another 2-3 minutes, then add the tomatoes.
  • Pour in the coconut milk and bring to a simmer.
  • Gradually, add the spinach, stirring until wilted.
  • Cook for 4-5 minutes.
  • Stir in the shrimps and cook for another 2 minutes or until the shrimps turn pink.
  • Sprinkle with the almonds and serve with cooked rice.