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Amma's Shrimp Curry

Janahan Sivaraman
Janahan Sivaraman
1 min read
Amma's Shrimp Curry
Shrimps in a wok

By measuring out the oil and coconut milk ahead of time, it's possible to make a high protein, lower calorie version of Amma's Shrimp Curry.

This is a common strategy I employ with fats to control for total calories.

Per serving (makes 4):
* 45g protein/10g fat/0g carbs
* 320 calories


  1. Weighing scale
  2. Wok
  3. Wooden spoon
  4. Ramekins


  1. 1 Tbsp avocado oil (or any neutral oil)
  2. ½ an onion cut into half moons
  3. 2 heaping teaspoons Jaffna curry powder. Curry powder varies drastically region to region. I use Niru brand curry powder, but any style should work.
  4. 4 gloves garlic chopped fine
  5. ½ inch of ginger chopped fine
  6. 1 Tbsp Amma’s 5 spice
  7. 115 ml coconut milk. I look for coconut milk without emulsifiers. Best case, it's just coconut and water.
  8. 2 pounds peeled and deveined shrimp
  9. Salt to taste


  1. Make Amma’s 5 spice. Roast together [fennel seed 2x, cumin seed, coriander seed, black pepper, raw rice]. Grind to a fine dust in a coffee grinder
  2. Cut the onions, garlic, and ginger
  3. Weigh out all the ingredients into separate ramekins. We are going to move fast so prep is key


  1. Heat wok to medium
  2. Add ½ the oil
  3. Add the onions to the wok. Salt and stir occasionally for 8-10 minutes until translucent
  4. Add the garlic and ginger to the wok. Stir frequently to prevent burning
  5. Add 2 TBSP of curry powder to the wok. Stir frequently and cook for 4 minutes
  6. Move the curried onions to the rim of the wok
  7. Add the other ½ of the oil to the wok. Turn heat up to medium high
  8. Add the shrimp and mix until incorporated
  9. Cook for 5-7 minutes until shrimp is 80% cooked
  10. Turn heat down to low and wait for 2 minutes. Note: If you miss this step, the coconut milk will curdle due to high heat.
  11. Add the coconut milk and put a top on the wok. Let it hang out for 3 minutes
  12. Add Amma’s 5 spice
  13. Mix and enjoy

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