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Shrimp with Curry Leaves

Shrimp with Curry Leaves


Shrimp With Curry Leaves Recipe

1 lb large shrimp, shell-on and and head-on
1/2 teaspoon salt
4 tablespoons oil
2 sprigs curry leaves, use only the leaves
5-10 bird’s eye chilies (depends on your heat tolerance), chopped
5 shallots, finely chopped
1 clove garlic, finely chopped
1 teaspoon turmeric powder
1 tablespoon tamarind concentrate
1/2 teaspoon sugar


Rinse the shrimp and pat dry. Season the shrimp with salt and marinate for about 5 minutes. Heat 3 tablespoons of oil and deep fry the curry leaves and shrimp for 1 minute or until the shrimp turn slightly crispy and color changes. Remove the shrimp with curry leaves and set aside. If there is remaining oil left in the wok, leave it in.

Heat the remaining 1 tablespoon of cooking oil in the wok, put in the bird eye’s chilies, shallots, garlic, and stir fry for 1 minute or until fragrant.

Mix in the shrimp with curry leaves. Add in the turmeric powder, tamarind concentrate, sugar and stir fry continuously for 3 minutes or until all the ingredients are well combined. Dish out and serve immediately with steamed rice.

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32 COMMENTS... read them below or add one

  1. Susan Cohen via Facebook

    That’s why I have my own curry plant. It was pretty sickly looking when I saved it from a local Indian grocery store two years ago but this winter it’s really come into it’s own.

  2. In my state in India, curry leaves are used with almost everything – fish, meat, and vegetables. Though we keep aside the curry leaves while eating, we are often advised to eat them as well, because they have many medicinal benefits.

    The shrimps look delectable!

  3. Kokila

    I love this dish and it looks mouthwatering. I want to try this recipe ASAP. Hey Bee I tried your asparagus sambal yesterday and it turns out to be a hit at my house…the only changes I did was the replacement of asparagus with long beans and it turns out yummylicious…thank you Bee!

  4. I love curry leaves too! make dishes extra fragrant.

    No matter who…No matter where…No matter how…Hope this is the beginning of a wonderful new year. Happy New Year!

    • Rasa Malaysia

      Hi Daisy,
      Try using chicken or other kinds of meat, and instead of deep frying, just follow the same steps and stir fry the dish. I bet the dish will come out as great!

  5. sanity


    I tried this recipe yesterday. It was amazing!It was so yummy that i’ve been asked to make it again today! I added alittle more chilli to the dish as i love it spicy. This is my first time commenting though i have tried and tested a few recipes (10-15). I’m elated to say none of them failed. All were restaurant quality or even better. You are doing a fantastic job! I can’t appreciate and thank you enough.

    Just a tip about currry leaves. You can buy fresh curry leaves and keep them in the freezer,esp in countries where you don’t have it readily available. It will change color but the quality and aroma still packs a punch! They become crumbly sometimes, all the more better as you can just crumble it into the dish thus makes it more edible. Like indu stated,it has many medicinal benefits, improves eye sight,promotes growth of black luscious hair and improves memory power to name a few.

    • Rasa Malaysia

      Thanks for trying out the recipe. I’m so glad you enjoyed it! And thanks for the curry leaves tip. Now I know how to store the remaining curry leaves and make full good use of it.

  6. Wally

    Shrimp is always better cooked in the shells and head on. But that leaves the problem of the vein in the tail. Can you just butterfly the shrimp, remove the vein but leave the shell intact?

    • Rasa Malaysia

      Yes, you can definitely do that. Just scissors off the back of the prawns, remove the veins. Leave the shell in tact, or not, whichever way you prefer.

    • Rasa Malaysia

      Tamarind concentrate also known as tamarind or Asam paste found in many Asian grocery markets. Hope you find it. If not, just use regular tamarind pulp/block. For this recipe, cut 1/2 an ounce of block tamarind, soak in roughly 3 tablespoons of water, and then strain. This should yield about 1 tablespoon of tamarind paste.

  7. Yen

    I tried this tonight and it was yummy but I felt 10 bird’s eye chillies were too much. I only used five and it was still too spicy for some of my family members…beautiful dish nonetheless. I enjoyed it. The spiciness of the chillies combined with the sweet and sourness of the tamarind was perfect.

    Your site is truly awesome and I’ve tried so many of your recipes and they never fail. Thanks to you, all my friends think I am a good cook and always look forward to dishes cooked by me ;)

  8. Bee Ho

    This looks yummy. I have dried some curry leaves back in Summer, now can make use of them. Thanks for the recipe. : )

  9. Kyle Kiernan

    The curry leaves cannot be over emphasized. The first time I smelled one I thought to myself that this was the essence of the taste of curry yet I had never even heard of them until I was overseas. There are all kinds of curry seasonings sold here but no curry leaves! One reason is that the leaves can’t be used dried as the flavor oils dry out of them.
    If you like Indian food and curry its an absolute must to get a live curry plant.

  10. Joeman

    What a great recipe, Bee! It’s not only delicious, it’s perfect when you’re trying to watch calories. It makes me feel sorry for those who are actually on a standard diet. They need to discover Rasa Malasia instead!

  11. Mitzi

    Wow. I’m blown away by this recipe! I cooked this for dinner tonight and it was very flavorful despite the small amount of salt, which is a welcome trait in any recipe in my book. It’s my first time cooking with curry leaves and turmeric. So glad I finally tried this. Fresh curry leaves are hard to come by here. I’m from the Philippines. Thank you! Now I want to try your other recipes…

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