Sundarbans Shrimp and Coconut Curry with Tamarind
A tangy, aromatic curry featuring shrimp from the Sundarbans mangrove forests, balanced with coconut milk and tamarind for depth. This asian-inspired seafood ready in about 30 minutes pairs Fresh shrimp, Coconut milk, Tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz Fresh shrimp
- 1 cup Coconut milk
- 2 tbsp Tamarind paste
- 1 medium, finely chopped Onion
- 1/4 cup chopped Fresh cilantro
- 2 cloves, minced Garlic
- 1 tbsp minced Ginger
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
Instructions
- Step 1: Heat 1 tbsp coconut milk in a saucepan over medium heat, add cumin seeds and toast for 30 seconds until fragrant.
- Step 2: Add chopped onion, minced garlic, and ginger; sauté for 5 minutes until golden and softened.
- Step 3: Stir in turmeric powder and salt, then add remaining coconut milk and tamarind paste, stirring until dissolved and simmering gently.
- Step 4: Add shrimp, reduce heat to low, and cook for 6-7 minutes until shrimp turn pink and opaque, stirring occasionally.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sundarbans Shrimp and Coconut Curry with Tamarind take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sundarbans Shrimp and Coconut Curry with Tamarind?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh shrimp from drying out.
Can I substitute ingredients in Sundarbans Shrimp and Coconut Curry with Tamarind?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sundarbans Shrimp and Coconut Curry with Tamarind for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sundarbans Shrimp and Coconut Curry with Tamarind?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
