Shrimp Masala

  • on January 21, 2019
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Shrimp masala is a very diverse dish, there are many versions of it from Pakistani to Indian, to southeast Asian. Everyone makes it with a lot of love and a twist of their own. I am sure even if you eat this dish made with the exact same recipe by two different people you will find there will be a difference in the end result. Of course with every recipe I believe adding your own personal touch is very important, so you can feel connected to your food.

Shrimp masala is one of those things that I cook when I am in a hurry. Shrimp defrosts fast and takes only about 3-5 mins to cook. In my house we are not big fish lovers but everyone loves shrimp. I can’t take credit for this recipe entirely because my husband is the one who use to make a lot of shrimp masala before we got married. I added a few of my own touches to this dish but in reality the idea of this dish in our household is his. The girls love it when their dad makes it for them on the weekends.

This dish comes together in less than half an hr and you won’t feel the need to order take out. I always keep a bag of frozen shrimp in my refrigerator for emergencies. I am sure that this can also be a great dish for entertaining your guests when you end up with last minute plans at your house.


Difficulty: 2

Time: 30 mins

Serves: 4

Shrimp Masala

Ingredients:

20-24 count large deveined raw Shrimps

1/4 cup Crispy fried shallots

1 tbs Ginger/garlic paste

2 medium Tomato chopped

3 tbs Tomato paste

3 tbs Shaan tikka masala

1/2 tbs Cayenne

1/4 tbs Turmeric

1 tbs Garam masala

1 tbs Roasted cumin coriander powder

Salt to taste

1 tsp Cumin

1 tbs Paprika

2 tbs Lemon juice

Oil

Directions:

Marinate shrimp with salt to taste, 1 tbs lemon juice, 2 tbs tikka masala, 1/4 tbs cayenne, 1/2 tbs garam masala, pinch turmeric and ginger garlic paste.

In a wok heat oil, to that add chopped tomatoes and cover the lid, once the tomatoes are softened to that add 1 tbs paprika, salt to taste, remaining garam masala, turmeric, 1 tbs roasted cumin coriander powder, 1 tsp cumin, remaining lemon juice and remaining cayenne.

Cook for a few minutes and add crispy fried shallots, stir for another few minutes and add tomato paste, 1/4 cup water and simmer for 7-10 minutes. Once the masala is ready add the marinated shrimps, turn up the heat and cook for 3-5 mins, once the oil separates your shrimp is ready. Sprinkle fresh chopped coriander and serve with fresh naan.

Enjoy!

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