This East Indian-style dried shrimp curry is a beloved family recipe passed down through generations. Make it with pantry staples like dried shrimp, tamarind, coconut milk, and our secret ingredient —East Indian Bottle Masala—for a perfect weekday meal.
Whether you’re nostalgic for traditional home-cooked meals or looking to explore East Indian cuisine, this recipe is both easy to make and incredibly flavorful. Do give this a try during the monsoons when fresh shrimps/prawns may not be easily available.
Ingredients:
- Dried shrimps – 1 cup (soaked for 30 minutes)
- Potato – 1 medium, cut into desired pieces
- Onion – 1 medium, sliced
- Ginger-garlic paste – 1 tsp
- Curry leaves – a few
- Hing (asafoetida) – 1/4 tsp
- Red Chilli Powder – 1 tbsp (or use East Indian Bottle Masala for authentic flavor)
- Turmeric Powder – 1/4 tsp
- Tamarind extract – 1/4 cup (made from a small ball of tamarind soaked in water)
- Coconut milk – 1 cup (200 ml or adjust to your preferred gravy thickness)
- Salt – to taste
- Coriander leaves – for garnish
- Oil – 2 to 3 tbsp
How To Make Dried Shrimp Curry
- Prep the dried shrimp
Wash and soak the dried shrimps for at least 30 minutes. Rinse the soaked shrimp well, drain and set aside. - Sauté the aromatics
In a pan, heat the oil and add the sliced onions. Sauté until lightly golden. Add curry leaves, asafoetida, and the ginger-garlic paste. Cook for a minute until the raw smell of the ginger-garlic disappears. - Spice it up
Sprinkle in the turmeric and red chilli powder (or East Indian Bottle Masala). Stir well for the flavours to meld. - Add the potatoes
Toss in the potato pieces and cook for 2–3 minutes, allowing them to absorb the spices. - Add the shrimp
Now, mix in the drained dried shrimp. Add water and cook for a few minutes, stirring frequently until the shrimps and the potatoes are well done. - Pour in the tamarind and coconut milk
Add the tamarind extract and coconut milk. Stir everything together and let the curry simmer on medium heat until the potatoes till the gravy thickens slightly. - Final touches
Finally, taste and adjust the salt. Garnish with fresh coriander leaves.
Serving Suggestions:
Serve this delicious, spicy, and tangy dried shrimp curry with steamed rice, chapatis, or East Indian hand breads. It’s perfect for a weekday lunch or dinner, and even better the next day!
🌿 Why You’ll Love This Dried Shrimp Recipe:
- Authentic East Indian coastal flavor when made with the East Indian Bottle Masala
- Uses everyday pantry ingredients
- Quick and easy to prepare, and gets ready in under 30 minutes.
- Rich in umami with a hint of spice and tang, and the flavour of shrimps.
If you try this Easy Dried Shrimp Curry Recipe, don’t forget to tag me or leave a comment—I’d love to know how it turned out! You may also like to try Dried Bombay Duck Curry.
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Easy Dried Shrimp Curry – Authentic East Indian Family Recipe
Ingredients
- 1 cup dried shrimps washed and soaked for 30 mins
- 1 medium potato cut into desired pieces
- 1 medium onion sliced
- 1 tsp ginger-garlic paste
- A few curry leaves
- ¼ tsp hing asafoetida
- 1 tbsp red chilli powder or East Indian Bottle Masala
- ¼ tsp turmeric powder
- ¼ cup tamarind extract from a small ball of tamarind soaked
- 1 cup coconut milk 200 ml or as needed
- Salt to taste
- 2 to 3 tbsp oil
- Fresh coriander leaves for garnish
Instructions
- Prepare dried shrimps: Rinse and drain the soaked dried shrimps.
- Sauté onions: Heat oil in a pan. Add sliced onions and sauté until golden brown. Add curry leaves and ginger-garlic paste. Cook till the raw smell fades.
- Spices: Add hing, turmeric, and red chilli powder or Bottle Masala. Stir for a few seconds.
- Potatoes: Add the chopped potatoes and mix well with the masala.
- Shrimps: Add the dried shrimps and sauté for 3–4 minutes. Add water and cook for 10 to 12 minutes.
- Add liquids: Pour in tamarind extract and coconut milk. Stir and let it simmer until potatoes are cooked and the curry thickens.
- Garnish: Add salt to taste and finish with chopped coriander leaves.
Notes
- Wash the dried shrimps thoroughly and soak well before cooking.
- Add red chilli powder if you don’t have East Indian Bottle Masala.
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