Reviewed: Oct. 22, 2009

My husband thought this was very good, it almost tasted like my mom's!

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XPHILE786

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Reviewed: Sep. 26, 2009

this was very good. easy to make and delicious with a side of indian spiced rice. followed the recipe with the exception of the tomatoes, i used plain tomato sauce because i detest chunks of tomatoes in my food. i will make this again for sure! thanks RK for the post!

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Jul. 14, 2009

WE loved this! I threw in some coconut milk - and a lil' spoonful of sugar (shhh! Don't tell my husband). It was great!!!!

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Caroline M.

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Reviewed: Jul. 4, 2009

I LOVE this recipe! It is so easy to make and everyone I make this for absolutely loves it! Thanks for posting this wonderful recipe!

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GerberDaisy

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Reviewed: Jul. 1, 2009

Very yummy. I don't really like rice, so I served it over brown pasta instead and it was very good.

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Emily M

Cooking Level: Expert

Home Town: Arlington, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 8, 2009

So good! We increased the curry leaves and the spices, used a can of diced tomatoes and served with basmati rice and flatbread. Will definitely be making again.

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CleverGypsy

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

This was excellent. I order take-out on a monthly, sometimes weekly, basis from a local Indian restaurant, and they never have anything this good. The only thing I did was doubled the curry leaves, and tried to spice things up. It was just spicy enough for me and another guest, however one person did ask for more heat. :-)

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Craig

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Reviewed: Nov. 13, 2008

Great curry! Definitely easy to make and went very well with vegetable masala. Thanks for the note about curry leaves not being the same as curry powder!

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Matthew Perrett

Cooking Level: Intermediate

Living In: Pacifica, California, USA

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Reviewed: Sep. 23, 2008

This is one of the best recipes that I have made from this site. We used 1/2 t of curry powder since we didn't have any curry leaves. So yummy and very easy too!

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Bethany

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Reviewed: Jul. 30, 2008

This turned out REALLY good! My boyfriend and I love curries and found this one quick, east and super tasty! Thanks for this!

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ambear

Cooking Level: Expert

Home Town: Milton, Ontario, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 23, 2008

Great quick and easy curry recipe. I could not find curry leaves in our town so I used a teaspoon of curry powder, upped the garam masala a tad and just a little hot garlic curry paste. Delish!

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U142461

Cooking Level: Expert

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Reviewed: Jul. 20, 2008

This dish was pretty good. I used minced garlic, curry (I didn`t have curry leaves, but RK post I read late) and I used garam masala recipe from this site. I served this dish with rice.

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amanecer

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

I made this late in the evening after a long busy day. I had a raw, cleaned pound of shrimp and made this recipe on top of the stove. The flavor was absolutely fantastic!! We had just enough butter sauce to use on the rice from last night's meal. This is a definite keeper of a recipe!!

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Holly H.S.

Cooking Level: Intermediate

Home Town: Coudersport, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 24, 2008

I posted this recipe, I just wanted to let everyone know that curry powder is NOT the same thing as curry leaf. If you don't have the curry leaf, just leave it out, don't substitute with curry powder.

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RK

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2008

This is a great and very authentic tasting shrimp curry. I used canned tomatoes and the liquid in the can instead of the water asked for in the recipe. I will definitely be making this again! Try serving with naan or roti.

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vsteckler

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Mar. 29, 2008

Unbelievably good. Everyone goes crazy for this! I couldn't find the fresh curry leaves, but it was still good.

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KATSALLRECIPES

Cooking Level: Beginning

Home Town: Ocala, Florida, USA

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Reviewed: Mar. 11, 2008

This recipe is really good. My family is Indian and everyone loved it. As ginger other reviewers said, instead of using garlic paste I used 1 tablespoon minced garlic and 1 teaspoon minced ginger. I also increased the chili pepper to 1.5 teaspoons and salt to 1 teaspoon.

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melissa

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Reviewed: Mar. 6, 2008

My family really enjoy this dish. It's very quick and easy. Don't let all the spices scare you. The curry leaves really are a must!

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Bobbi B

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Reviewed: Jan. 14, 2008

This turned out well, but not great--probably because I had to make some adjustments. I used curry powder instead of curry leaves and tumeric. And I didn't have garam masala or coriander powder. But it still turned out as a nice spicy dish, just missing something--I'm sure these ingredients would make a difference. I am going to find a better spice selection somewhere and try it again. Nice and healthy!

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theprofessor

Cooking Level: Intermediate

Home Town: Temperance, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 28, 2007

This is such a delicious and easy recipe! My husband (who is Indian) loved this dish and said it tasted very authentic. In fact, he loved it so much he asked me to make the same curry the following day but with chicken. I did and that was also wonderful! Another reason I love this recipe because shrimp is rather expensive so you can easily substitute this with chicken. We wnjoy it with Paratha's(Indian flat bread). I followed the recipe exactly except omitted the curry leaves but the Garam Masala is a must at the end. The extra flavor after the seasoning makes a big difference in the authentic taste.(in my opinion) Thanks for the wonderful recipe! This will be a regular dish in our home.

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THERESA

Cooking Level: Intermediate

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Authentic and Easy Shrimp Curry

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