Shrimp with Curry Leaves

Name: Shrimp with Curry Leaves
Total time: 30 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 500 g large shrimp, shell-on and head-on; 0.5 tsp salt; 4 tbsp oil; 2 sprig curry leaves; 7 piece bird's eye chilies, chopped; 5 piece shallots, finely chopped; 1 clove garlic, finely chopped; 1 tsp turmeric powder; 1 tbsp tamarind concentrate; 0.5 tsp sugar

A spicy Malaysian stir-fry of shell-on shrimp, curry leaves, and bird's eye chilies balanced with tangy tamarind and turmeric, served over steamed rice.

30 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

240

Calories

16g

Protein

10g

Carbs

15g

Fat

Scale recipe

4 servings

Original recipe

Ingredients10 items

Produce

🌿curry leaves2 sprig

🌶️bird's eye chilies, chopped7 piece

🧅shallots, finely chopped5 piece

🧄garlic, finely chopped1 clove

Seafood

🦐large shrimp, shell-on and head-on500 g

Pantry

🫗oil4 tbsp

🫙tamarind concentrate1 tbsp

🍬sugar½ tsp

Spices

🧂salt½ tsp

🫚turmeric powder1 tsp

Instructions

1
Rinse the shrimp and pat them dry with paper towels.
2
Season the shrimp with the salt and let marinate for about 5 minutes.
5:00 timer
3
Heat 3 tablespoons of the oil in a wok over high heat.
4
Add the curry leaves and marinated shrimp to the hot oil and deep-fry for about 1 minute, until the shrimp turn slightly crispy and change color.
1:00 timer
5
Remove the shrimp and curry leaves from the wok and set aside. Keep any leftover oil in the wok for the next step.
6
Heat the remaining 1 tablespoon of oil in the same wok.
7
Add the bird's eye chilies, shallots, and garlic, and stir-fry for about 1 minute until fragrant.
1:00 timer
8
Return the fried shrimp and curry leaves to the wok.
9
Add the turmeric powder, tamarind concentrate, and sugar.
10
Stir-fry continuously for about 3 minutes, until all the ingredients are well combined.
3:00 timer
11
Dish out and serve immediately with steamed rice.

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CuisineMalaysian