Shrimp Masala (Indian Shrimp Curry)
Tasty and tender shrimp masala curry 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!
Servings: 4
Ingredients
For Marinade
- 1 pound Shrimp cleaned, defrost before cooking
- 1 tablespoon Lime juice
- 1 teaspoon Kashmiri Red Chili powder mild, adjust to taste
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Salt adjust to taste
For masala
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds (Rai)
- 8-10 Curry Leaves
- 1 Green chili optional
- 1 cup Onion thinly sliced
- 1/2 tablespoon Ginger minced
- 1/2 tablespoon Garlic minced
- 3/4 cup Tomato diced
- 1/4 cup Water
- Cilantro to garnish
Spices for sauce
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Salt adjust to taste
- 1/2 teaspoon Black Pepper freshly crushed
Instructions
Marinate the Shrimp
- Combine all ingredients for the marinade in a bowl and mix well. Add shrimp. Stir and coat them with the marinade on all sides. Let it rest 15 to 30 minutes in the refrigerator.
Prepare the sauce
- Heat oil in a large pan on medium-high heat. Add the mustard seeds, curry leaves, and green chili. Then add sliced onions, ginger, and 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, on medium heat, until the 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, lime juice can lose its texture if left for too long.
Sauce: Simmer the masala/gravy until the oil oozes out along 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. Overcooking can cause the shrimp to dry out, resulting in a chewy, rubbery texture.
Finishing: A little lime juice, when squeezed on top, will enhance the flavors.
Nutrition
Calories: 182kcal | Carbohydrates: 9g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1286mg | Potassium: 311mg | Fiber: 2g | Sugar: 3g | Vitamin A: 887IU | Vitamin C: 50mg | Calcium: 93mg | Iron: 1mg