Indian · Dinner
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.
$
8 minsPrep
22 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
485Calories
34gProtein
16gFat
48gCarbs
4gSugar
3gFiber
720mgSodium
172mgChol
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Instructions
1
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 total) and 2 small tomatoes (160g total). Measure 2 tsp ginger-garlic paste, slit 2 green chillies lengthways, gather 16 curry leaves and 2 tbsp fresh coriander.
2
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.
3
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.
4
Saute
Add chopped shallots, cook 2 minutes on medium until soft. Stir in ginger-garlic paste and slit chillies, cook 30 seconds until raw smell fades.
5
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.
6
Simmer
Pour in 200ml coconut milk and 60ml hot water, bring to gentle simmer on medium-low. Add shrimp in a single layer, simmer 3-4 minutes on low until shrimp curl tight and reach 145°F (63°C)—do not overcook. Stir in 2 tsp lemon juice off heat.
7
Plate
Fluff rice with a fork. Spoon rice into 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) shrimp, large (16-20 count)
- 140g (4.9 oz) basmati rice
- 260ml (1 1/8 cup) water
- 1 tsp salt
- 1 tsp turmeric
- 2 tbsp neutral oil
- 0.5 tsp mustard seeds
- 16 fresh curry leaves
- 2 shallots
- 2 tsp ginger-garlic paste
- 2 green chillies
- 2 small tomatoes
- 1.5 tsp kashmiri chilli powder
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 200ml (3/4 cup + 2 tbsp) full-fat coconut milk
- 2 tsp lemon juice
- 2 tbsp fresh coriander