Easy Butter Shrimp Curry

By Supergolden Bakes · 20 min

Ingredients

Instructions

1. Mix the salt, garam masala, ground cumin, turmeric, fenugreek, sweet paprika, red pepper flakes, sugar and pepper together. Set aside 1 tsp of this mix for the shrimp.
2. Blend the rest of the spice mix with the shallots, garlic cloves, ginger, tomato paste and lemon juice in a food processor, adding water as needed, until you have a smooth paste.
3. Pat the shrimp dry with paper towels, put them in a bowl and sprinkle with the reserved 1 tsp spice mix.
4. Heat 1 tbsp neutral oil in a large skillet or wok. Cook the shrimp for about 1 minute, until pink, then lift them out with a slotted spoon.
5. Add a splash more oil and the curry paste to the pan and cook, stirring, for about 5 minutes. Stir in enough water to loosen the gravy, about 80–120 ml (1/3–1/2 cup).
6. Return the shrimp to the sauce and simmer over low heat for 5–10 minutes.
7. Stir in the cold cubed butter until melted, then stir in the heavy cream and simmer for about a minute until warmed through.
8. Taste and add a little lemon juice if needed. Garnish with plenty of chopped cilantro and a pinch of red pepper flakes.

Summarized from Supergolden Bakes's video. Watch it for the details.

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