Shrimp Masala Curry Recipe Prawn Masala Whiskaffair

on Feb 24, 2023, Updated Oct 06, 2023 Here are a few more shrimp recipes: Goan Shrimp Vindaloo, Indian Coconut Shrimp Curry, Kerala Prawn Curry, Hunan Shrimp, and Hibachi Shrimp. I never had shrimp while growing up in the northern part of India. It was only after I got married and moved to Bangalore I had my first of this yummy seafood. Then, there was no looking back. We used to buy fresh prawns from a popular store in Bangalore called New Frosty’s. When we bought them for the first time, he asked us if we wanted him to clean them for us. That’s when I learned how important it is to devein the shrimp before cooking them. These days, I use frozen shrimp, which are already deveined, making the process of using them quicker and easier.

About Shrimp Masala Curry (Prawn Masala)

Shrimp Masala Curry (Prawn Masala) is a flavorful North Indian curry with marinated shrimp cooked in a spicy onion-tomato-based curry. This curry comes together in under 30 minutes using a few simple ingredients. Serve it for a quick lunch or dinner, with plain rice, naan, paratha, and salad on the side for a wholesome meal. I used medium-sized shrimp to make this curry, but you can also use small or jumbo prawns. The cooking time will be different for shrimp of different sizes. Ensure that the shrimps are deveined properly. For The Marination – To marinate the prawns, you will need salt, Kashmiri red chili powder, and lime juice. Spices – This curry is spiced with basic Indian spices such as coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and garam masala powder. Pureed Fresh Tomatoes – These give the curry a nice tangy flavor. Add chopped tomatoes to a blender and blend to make a smooth puree. Others – You will also need oil, cumin seeds, onion, ginger-garlic paste, salt, and cilantro (fresh coriander leaves). You can add some coconut milk or unsweetened heavy cream at the end of the cooking to make a milder version of this prawn masala curry. Add ½ teaspoon black pepper powder and 2-3 green chilies (slit into half) if you like a hotter curry. Mix the following ingredients in a bowl and keep aside.

shrimp ½ teaspoon salt 1 teaspoon Kashmiri red chili powder 1 tablespoon lime juice

Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds. Add 1 cup of chopped onions and cook until they turn light brown, stirring frequently. Now add ½ cup of pureed tomatoes and ½ cup of whisked yogurt and cook for 2-3 minutes, stirring continuously and vigorously to prevent the yogurt from curdling.

2 teaspoon coriander powder ½ teaspoon turmeric powder 1 teaspoon Kashmiri red chili powder ½ teaspoon cumin powder ½ teaspoon salt

Mix the marinated prawns and ½ cup water in the pan. Cook for 5-6 minutes. Note – I used medium-sized shrimp to make this curry, but you can also use small or jumbo prawns. The cooking time will be different for shrimp of different sizes.

For Small Shrimp – 4-5 minutes For Medium Shrimp – 5-6 minutes For Jumbo Shrimp – 7-8 minutes

Add ½ teaspoon garam masala powder, and 2 tablespoon chopped cilantro and mix well. Serve hot. Eating shrimp with their digestive tract (vein) can lead to severe illnesses. So make sure they are adequately cleaned and deveined.