Shrimp in Coconut Curry (with Mustard Oil) – A Simple Soul-Soothing Curry

Some curries don’t need a long list of ingredients to feel complete. This shrimp in coconut curry is one of them. Simple, comforting, and deeply satisfying, it comes together with just a handful of ingredients—shrimp, onion, green chilli, coconut milk, and a gentle hint of mustard oil.

As a food stylist, I find dishes like this a reminder that comfort food is often about simplicity and balance. The soft sweetness of coconut milk, the warmth of green chilli, and the distinct aroma of mustard oil create a curry that feels both delicate and bold.

The base of this curry is made by blending onion and green chilli, which creates a silky sauce that coats the shrimp beautifully. Once coconut milk is added at the end, the curry becomes rich, fragrant, and incredibly soothing.

Serve this shrimp coconut curry hot with steamed rice. The rice absorbs the creamy coconut sauce beautifully, making each bite comforting and satisfying.

A squeeze of lime or a sprinkle of fresh coriander can brighten the dish even more.

Preparation time: 15-20 minutes
Cooking time: 10-15 minutes
Preparation: 1-2

Ingredients

• Shrimp (peeled and deveined) 300 g
• Onion 2 (medium)
• Garlic 3-4 cloves (chopped)
• Green chillies 2
• Coconut milk 1 cup
• Mustard oil 2 tbsp
• Mustard seeds ½ tsp
• Turmeric powder ½ tsp
• Paprika ½ tsp
• Coriander powder ¼ tsp
• Salt to taste
• Water ½ cup
• Curry leaves few

Method

1. Marinate the shrimps in paprika and turmeric powder and keep them aside for a few minutes.
2. Blend the onion and green chillies into a smooth paste using a little water if needed. In a pan, heat the mustard oil until it just begins to smoke lightly.
3. This helps mellow its sharpness and brings out its nutty aroma. Let the mustard seeds splutter, and add the curry leaves and chopped garlic.
4. Add the onion-green chilli paste to the pan and cook for 5–6 minutes on medium heat until the raw smell disappears and the mixture thickens.
5. Stir in the turmeric and salt, cooking for another minute to deepen the flavour.
6. Add the shrimp and cook for 2–3 minutes to allow them to absorb the flavours of the curry base.
7. Add coconut milk and a little water, gently simmering for 4–5 minutes until the shrimp are fully cooked and the curry becomes silky. Avoid boiling too vigorously once coconut milk is added.