Serves 6
40 min
Shrimp Masala
Recipe GLPR6a8ab3cb774641
A vibrant Indian-inspired dish of tender shrimp coated in a fragrant spice blend and simmered in a tomato-based curry sauce with caramelized onions, fresh ginger, and aromatic curry leaves. The spice blend is made from scratch by toasting whole spices, then ground into a paste with vinegar and fresh aromatics before coating the shrimp. Quick to prepare yet deeply flavorful.
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Ingredients
1½ teaspoons coriander seeds
Seeds from 1 cardamom pod
⅛ teaspoon anise seeds
1 whole clove
½ teaspoon crushed red pepper
½-inch piece of cinnamon stick, broken
¼ teaspoon black peppercorns
1 tablespoon vegetable oil (for toasting spices)
1 tablespoon cider vinegar
2 teaspoons finely grated fresh ginger
1 garlic clove, very finely chopped
½ teaspoon turmeric
Salt to taste
3 tablespoons vegetable oil
10 fresh curry leaves
2 garlic cloves, minced
1 large onion, thinly sliced
½-inch piece of ginger, peeled and sliced paper-thin
½ cup canned whole tomatoes with juice, chopped
1 pound large shrimp, shelled and deveined
Salt to taste
Directions
Combine the coriander seeds, cardamom seeds, anise seeds, clove, crushed red pepper, cinnamon stick piece, and black peppercorns in a small, dry skillet. Toast over medium heat for 2–3 minutes, stirring frequently, until the spices become fragrant. Be careful not to burn them. Transfer to a plate and let cool slightly.
Once cooled, grind the toasted spices in a spice grinder or mortar and pestle until you have a fine powder.
In a small bowl, combine the ground spice mixture with 1 tablespoon vegetable oil, cider vinegar, grated ginger, finely chopped garlic, turmeric, and a pinch of salt. Stir until you have a thick paste. This is your spice masala.
Pat the shrimp dry with paper towels and place them in a bowl. Coat the shrimp generously with the spice masala, ensuring each piece is well covered. Set aside.
Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add the curry leaves and let them infuse the oil for about 30 seconds until fragrant.
Add the minced garlic and stir for about 30 seconds until it begins to soften.
Add the sliced onion and cook, stirring occasionally, for 8–10 minutes until the onion is softened and lightly caramelized.
Add the paper-thin ginger slices and stir for about 1 minute until fragrant.
Pour in the chopped tomatoes with their juice and stir well. Simmer for 3–4 minutes to allow the flavors to meld. Season with salt to taste.
Add the masala-coated shrimp to the skillet, stirring gently to combine them with the sauce. Cook for 5–7 minutes, stirring occasionally, until the shrimp are opaque and have reached an internal temperature of 145°F. Do not overcook.
Taste and adjust the salt as needed. Serve hot over rice or with warm bread.
