Creamy Shrimp Curry Korma

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Shrimp curry Korma is a delicious, Indian spiced seafood dinner. Rich and flavorful, this meal comes together in 45 minutes.

Creamy Shrimp Curry Korma \ What A Girl Eats

We arrived in Bombay, (now known as Mumbai) as part of our honeymoon trip, in the middle of January, it was crisp and cool and reminded me a lot of San Francisco, with it’s big sweeping bay and bustling city.


Then we traveled north via train to New Delhi just in time for Republic Day, on January 26th. Republic Day in the capital is a really big holiday with a huge military parade and high security.
After making our way from our hostel to the parade grounds, we were told we would not be able to bring our 35 mm camera to the parade, for fear that we might take pictures of the military equipment. They told us leave we could leave it on the ground in front of the gates and promised it would be “safe”, but Spencer opted to walk the 2 miles back to the hostel to leave the camera. The only thing is, I had a little point and shoot stashed in my purse that I “forgot” to remove.

Republic Day in New Delhi, India
Republic Day in New Delhi.

I have very happy memories of India and would love to go back again sometime and explore other regions and travel even farther north to Nepal and Tibet. It is an exotic and magical place, full of both beauty and sorrow, hope and despair.

Streets of Jaipur, India
Streets of Jaipur.

This is my second recipe from Rinku Bhattacharya’s The Bengali Five Spice Chronicles. This time I purposely chose a recipe that was fast and easy, no spices to grind or mix.

Buying fabric in Delhi, India.
Buying fabric in Delhi.

The Creamy Shrimp Curry caught my eye.

I’ve made and eaten a lot of curries, but I’ve never made one with sour cream. This is one of those dishes that you can have ready in under 45 minutes. Start the basmati rice while the onions are sautéing and everything will be done at the same time. This shrimp curry didn’t actually make it to the dinner table. By the time I finished shooting a plate of it, the family was standing at the counter with forks. This dish was delicious and everyone loved it! I purposely put only one chili in it, for the girls. This is definitely a rich dish! A small portion with rice and a little dal is a filling meal!

Shrimp curry Korma is a delicious, Indian spiced seafood dinner.

Enjoy this creamy shrimp curry recipe!

Creamy Shrimp Curry.

Creamy Shrimp Curry (korma)

Shrimp Korma from The Bengali Five Spice Chronicals, by Rinku Bhattacharya.Try to get large shrimp, jumbo or colossal. As always, it is better to try to buy wild-caught varieties of fish and seafood.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Entree
Cuisine Indian
Servings 4


  • 2 tablespoons oil
  • 2 medium onions finely chopped
  • 1 tablespoon fresh ginger paste I used jarred
  • 1 teaspoon garlic paste ditto
  • 2 green chilies I used one small wasn't too hot at all.
  • 1 or 2 green cardamom pods I used 2
  • 1/2 cup sour cream
  • 1 pound large shrimp peeled and deveined
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1 tablespoon chopped cilantro


  • Heat the oil in a wok or skillet, add the onions and cook on medium-low heat for at least 6 to 7 minutes, stirring occasionally. (The objective is to let these sweat and turn into a pale golden saucy state.) Add the ginger paste, garlic paste, and chilies and cook for 2 to 3 minutes, until the mixture is cooked and aromatic.
  • Increase the heat to medium and add the cardamom pods, sour cream, shrimp, turmeric, and salt and cook for 2 to 3 minutes, until the mixture begins to bubble. Add 1/2 cup water and cook for 6 minutes until the mixture is nice and thick and the shrimp are cooked through, Stir in the cilantro. Serve with white rice.
Tried this recipe?Let us know how it was!


Disclaimer: Although I received a free copy of this book, I received no compensation for this article. The opinions expressed are my own.

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  1. I would love to win this book! My mum and I talk about attempting cooking indian dishes. Whenever she is in town we lunch at “our” indian restaurant.

  2. Rinku Bhattacharya is one of the Bengali cookbook writers who have been steadily evolving Bengali cuisine, and our love for the paanch phoron (Bengali five-spice) is pretty legendary. However, this recipe is also amazing with 2% yogurt instead of the sour cream, and substituting fried slices of eggplant for the prawns (we often do that). Also, I was curious… did you visit Calcutta/Kolkata during your India trip? If not, I would strongly urge you do in the future.

    Love from India,

  3. Poorna,
    No, I have not been to Calcutta. There are so many other places I’d like to visit as well, Goa, Kashmir and I’d love to go back to Jaipur!

  4. 5 stars
    LOVE this post and the recipe (sans cilantro) 😉 Have never been to India, but it’s definitely on my list. In the meantime, I need to try this dish! Yummmm!!

5 from 1 vote

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