Indian · main

Mustard Seed Coconut Shrimp Curry

Mustard Seed Coconut Shrimp Curry reads umami 5.8, sourness 5.2 and citrus 5.0 on Palate's 0–10 flavor X-ray — a Indian main, about 24 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.5 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 6.7 / 10
• Bitter & Earthy — 2.2 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Umami 5.8 · Sourness 5.2 · Citrus 5.0 · Richness 4.9 · Allium 4.6 · Salinity 4.0 · Sweetness 3.4 · Marine & Briny 3.1 · Nutty 3.0 · Herbaceous 2.8 · Warm Spice 2.7 · Heat 2.4 · Fruity 2.2 · Earthy 2.1 · Floral 1.8 · Bitterness 1.1

What's in it (15)

• shrimp — 680 g
• vegetable oil — 27 g
• brown mustard seeds — 5 g
• cumin seeds — 3 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• turmeric — 5 g
• curry powder — 5 g
• cayenne pepper — 1 g
• tomatoes — 411 g
• coconut milk — 383 g
• salt — 5 g
• lime juice — 30 g
• cilantro — 15 g

Time & effort: about 24 min (23 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 101.2 kcal, 7.2 g protein, 7 g fat, 3.5 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the shrimp dry and toss with a pinch of the kosher salt; set aside on the counter while you build the sauce.
2. Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Add the mustard seeds and cumin seeds, cover partially, and cook until the mustard seeds pop and jump, 30-60 seconds.
3. Add the onion and cook, stirring often, until deeply golden at the edges, 6-8 minutes.
4. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
5. Add the turmeric, curry powder, and cayenne; stir constantly until the spices smell toasty, about 30 seconds.
6. Add the diced tomatoes with their juices, mashing them with a spoon, and simmer until the mixture thickens into a jammy sauce and the oil starts to separate at the edges, 5-6 minutes.
7. Stir in the coconut milk and remaining salt; bring to a gentle simmer and cook 5 minutes to let the flavors meld.
8. Reduce the heat to low, add the shrimp in a single layer, and poach gently, stirring once, until the shrimp are opaque, curled into a loose C, and reach 145 F internally, 3-4 minutes.
9. Remove the pot from the heat, stir in the lime juice and cilantro, and taste for salt. Ladle over steamed rice to serve.

Dishes with a similar flavor shape

• Coconut Shrimp Curry — Indian
• Fish Curry with Coconut Milk — Indian
• Goan Fish Curry — Indian
• Sheet-Pan Chili-Lime Shrimp and Corn — Tex-Mex
• Bobo de Camarao — Brazilian

Keep reading: what umami, sourness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.