Shrimp Masala Shrimp Masala
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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Marination for shrimps
  • 600 g Black tiger shrimps
  • 1 tsp Red chilli powder
  • ½ tsp Turmeric powder
  • Salt for seasoning
Toasted Spice Mix
  • 1 tsp Coriander seeds
  • 1 tsp Fennel seeds
  • 1 tsp Black peppercorns
  • ½ tsp Shah jeera / Caraway seeds
  • 3 Dried red chillies
Others
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 1 tsp Cumin seeds
  • 2 Cups of sliced red onions
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 2 tbsps Tomato paste
  • 2 tsps Red chilli powder (Optional)
  • 2½ tbsps Yoghurt
  • 1 tsp Flour
  • 2 tbsps Finely chopped cilantro leaves
  • 1 Inch ginger - sliced into thin sticks
  • 1 tsp Ghee

Shrimp Masala

  1. Marinate the shrimps with all the ingredients mentioned under the section "Marination for shrimps" and keep them aside for 30 minutes.
  2. Toast the whole spices mentioned under the section "Toasted Spice Mix" in a pan for a couple of minutes till they are lightly fragrant and then grind them into a coarse spice mix. Note - Do not toast them for too long as the whole spices might get burnt.
  3. Temper 2 tbsp oil in a pan and once the oil is hot, temper the oil with a bay leaf, cinnamon stick and cumin seeds. Once the cumin seeds starts spluttering, add the finely sliced onions.
  4. Sauté the onions for a couple of minutes till the onions are caramelized and then add the ginger and garlic paste. Continue sautéing till the raw smell of the ginger and garlic disappears.
  5. Then add the tomato puree and the toasted spice mix and salt along with the red chili powder if you are using it. Note - The spice mix contains dried red chilies so please add the additional red chili powder if you think the spice level is not enough.
  6. Continue sautéing on medium heat till the oil starts separating from the sides. While sautéing, add splashes of water to ensure that the curry base does not burn. Once the oil starts separating from the sides and the tomato puree has been cooked, add half a cup of water to make the sauce. Let it simmer for a while and then reduce the heat to low.
  7. In a separate bowl whisk the yoghurt along with the flour and then add this to the sauce and mix it together. Note - The flour should prevent the yoghurt from splitting in the heat along with the low heat.
  8. Add the marinated shrimps and this stage and continue simmering for 5 minutes or so till the shrimps are cooked through.
  9. Once the shrimps are cooked mix everything well and check the seasoning.
  10. Heat the ghee in another pan and then fry the ginger till they are lightly golden and add this over the shrimp masala curry as an indulgent tempering
  11. Garnish with the finely chopped cilantro leaves and then serve hot over freshly steamed rice.
Shrimp Masala Shrimp Masala
favorite
print
like

Shrimp Masala

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Marination for shrimps
  • 600 g Black tiger shrimps
  • 1 tsp Red chilli powder
  • ½ tsp Turmeric powder
  • Salt for seasoning
Toasted Spice Mix
  • 1 tsp Coriander seeds
  • 1 tsp Fennel seeds
  • 1 tsp Black peppercorns
  • ½ tsp Shah jeera / Caraway seeds
  • 3 Dried red chillies
Others
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 1 tsp Cumin seeds
  • 2 Cups of sliced red onions
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 2 tbsps Tomato paste
  • 2 tsps Red chilli powder (Optional)
  • 2½ tbsps Yoghurt
  • 1 tsp Flour
  • 2 tbsps Finely chopped cilantro leaves
  • 1 Inch ginger - sliced into thin sticks
  • 1 tsp Ghee
  1. Marinate the shrimps with all the ingredients mentioned under the section "Marination for shrimps" and keep them aside for 30 minutes.
  2. Toast the whole spices mentioned under the section "Toasted Spice Mix" in a pan for a couple of minutes till they are lightly fragrant and then grind them into a coarse spice mix. Note - Do not toast them for too long as the whole spices might get burnt.
  3. Temper 2 tbsp oil in a pan and once the oil is hot, temper the oil with a bay leaf, cinnamon stick and cumin seeds. Once the cumin seeds starts spluttering, add the finely sliced onions.
  4. Sauté the onions for a couple of minutes till the onions are caramelized and then add the ginger and garlic paste. Continue sautéing till the raw smell of the ginger and garlic disappears.
  5. Then add the tomato puree and the toasted spice mix and salt along with the red chili powder if you are using it. Note - The spice mix contains dried red chilies so please add the additional red chili powder if you think the spice level is not enough.
  6. Continue sautéing on medium heat till the oil starts separating from the sides. While sautéing, add splashes of water to ensure that the curry base does not burn. Once the oil starts separating from the sides and the tomato puree has been cooked, add half a cup of water to make the sauce. Let it simmer for a while and then reduce the heat to low.
  7. In a separate bowl whisk the yoghurt along with the flour and then add this to the sauce and mix it together. Note - The flour should prevent the yoghurt from splitting in the heat along with the low heat.
  8. Add the marinated shrimps and this stage and continue simmering for 5 minutes or so till the shrimps are cooked through.
  9. Once the shrimps are cooked mix everything well and check the seasoning.
  10. Heat the ghee in another pan and then fry the ginger till they are lightly golden and add this over the shrimp masala curry as an indulgent tempering
  11. Garnish with the finely chopped cilantro leaves and then serve hot over freshly steamed rice.