This dish takes a classical chicken tikka masala and replaces the chicken tikka with shrimp. When I think of masala dishes, I usually think of potato, chicken, lamb, and goat, so this shrimp is a welcome break from the norm.
Shrimp Masala
Course: DinnerCuisine: IndianDifficulty: Level 3Prep time
20
minutesCooking time
25
minutesDelicious shrimp cooked in a creamy coconut curry!
Ingredients
2 lbs 16/20 shrimp, shelled and deveined
4 cloves garlic, grated
1 thumb of ginger, grated
2 shallots, chopped
2 tomatoes, chopped
3 green Thai chilis, chopped
2 tbs butter or ghee
2 tbs coconut oil
salt to taste
1/2 tsp cumin
1/2 tsp garam masala
1/4 tsp turmeric
1/4 tsp coriander powder
1/2 bunch cilantro, chopped
1 can of coconut milk
Directions
- Grate or mash the ginger and garlic into a paste.
- Heat the butter and oil in a large pan and lightly sauté the shallots on medium-low heat until they start to brown.
- Increase the heat to medium or medium-high and add the tomatoes, chilis, and ginger/garlic paste and stir fry until the tomatoes have broken down, about 5 – 10 minutes. Add salt to taste, about 1/2 – 1 tsp.
- Mix in the rest of the spices and stir until everything is well incorporated.
- Stir in the shrimp and cook for about 3 minutes, until the shrimp is partially cooked. If you need to split the shrimp into 2 batches, remove half of the masala from the pan for use with the second portion of shrimp.
- Once all the shrimp is par-cooked, mix in the coconut milk, stirring well, and bring to a boil, once it begins to boil reduce the heat to low, cover with a lid, and let simmer for 8 – 10 minutes.
- Remove from the heat and stir in the lime juice and cilantro.
- Serve on a bed of rice with some naan!