Tasty and tender shrimp masalacurry cooked in a rustic Indian sauce made with onions and tomatoes, along with aromatics such as ginger, garlic and spices. Make this authentic Indian curry with shrimp or prawns, and enjoy with a side of naan or rice!
Combine all ingredients for the marinade in a bowl and mix well. Add shrimp. Stir and coat with the marinade on all sides. Let is rest 15 to 30 minutes in the refrigerator.
Prepare the sauce
To a large pan, add the oil. Add the mustard seeds, curry leaves, and green chili. Then add sliced onions, ginger, garlic and sauté for about 3 minutes until the onions are translucent.
Add tomato, spices and mix well.
Cover with a lid and cook for 6-8 minutes until the tomatoes soften.
Add marinated shrimp and water. Stir well and let the curry cook for 5-7 minutes until shrimp is just cooked. Do not overcook.
Garnish with cilantro. Shrimp masala is ready. Enjoy with basmati rice and naan.
You can add a tempering of curry leaves and mustard seeds on top.
Video
Notes
Marination: Do not marinate the shrimp for longer than 30 minutes. Being delicate in nature, the lime juice can destroy the texture if left for longer.Sauce: Cook the masala/ gravy slowly till the oil oozes out on the sides of the pan.Make it mild: If you don't like heat, use paprika or kashmiri red chili powder which are mild and skip the green chili.Do not overcook: Remember not to overcook the shrimp. Over-cooking can cause the shrimp to dry out and result in a chewy- rubbery texture.Finishing: A little lime juice when squeezed on top will enhance the flavors.