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Palak’s South Indian Shrimp Curry
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Palak’s South Indian Shrimp Curry

Palak’s South Indian Shrimp Curry

with Coconut Milk and Basmati Rice

“Take a trip to Southern India with my mouthwatering shrimp stew! Creamy coconut milk is infused with rich aromas from curry, tomatoes, onions, and garam masala, making this a decadent dish. These flavors will transport you to the tranquil backwaters of Kerala where the cuisine is as colorful as the region.” –Chef Palak

Eat First
Extra spicy
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes


serving amount

½ cup

Basmati Rice

2 clove


1 unit

Red Onion

1 box

Crushed Tomatoes

1 teaspoon

Curry Powder

1 teaspoon

Mustard Seeds

1 unit


1 teaspoon

Garam Masala

1 can

Coconut Milk

(Contains Tree Nuts)

¼ ounce


10 ounce


(Contains Shellfish)

1 teaspoon

Cayenne Pepper

1 teaspoon


Not included in your delivery

1 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories565 kcal
Energy (kJ)2364 kJ
Fat16 g
Saturated Fat8 g
Carbohydrate63 g
Sugar10 g
Dietary Fiber3 g
Protein42 g
Cholesterol0 mg
Sodium893 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan


Prep the ingredients

Wash and dry all produce. Halve, peel, and chop the onion. Mince or grate the garlic. Finely chop the cilantro leaves and stalks, reserving a few leaves for garnish. Chop the jalapeño, removing the ribs and seeds if you prefer less heat.


Cook the rice: In a small pot, bring 1 cup water and a large pinch of salt to a boil. Once boiling, add the rice, cover, and reduce to a low simmer for 15-20 minutes, until tender.

Start the curry

Heat a large drizzle of oil in a large pan over medium heat. Add the mustard seeds and cook until fragrant, for about 1 minute. Add the curry powder, turmeric, jalapeño pepper, and onions and cook for 2-3 minutes until slightly browned. Add the garlic and cilantro and cook for an additional 30 seconds until fragrant. Season with salt and pepper.

Finish the curry

Add in the tomatoes, half the coconut milk, 1 cup water, and a pinch of cayenne (start with a little and go up from there). Season with salt and pepper, then bring to a boil.

Cook the shrimp

Add the shrimp to the pan and reduce the heat to low. Cook for 4-5 minutes, until the shrimp are opaque and cooked through. Season to taste with salt, pepper, and additional cayenne, if desired.


Finish and serve: Stir the garam masala into the pan and remove from the heat. Serve the South Indian shrimp curry on a bed of basmati rice and garnish with the cilantro leaves. Enjoy!

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