Masala shrimp
Curries With Bumbi · ♥ 3K likes · 193.4K views · 4 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 250 g onions
- 300 g tomatoes
- 580 g shrimp
- 1 whole green chilli
- 4–5 tbsp oil
Heat the oil in a pan on medium high until hot but not smoking.
- salt
Fry the evenly, finely chopped onions with a pinch of salt until light golden brown, not too brown.
- 2 tsp ginger
- 2 tsp garlic
Add the grated ginger and garlic and fry about a minute.
- water
- 1½ tsp Kashmiri red chilli powder
Add a splash of water, then the chilli powder, turmeric, coriander and cumin one by one; fry a few seconds on low heat.
- ½ tsp turmeric powder
- 2 tsp ground coriander
- 1 tsp ground cumin
Add the tomatoes with a sprinkle of salt and cover 2 to 3 minutes on medium heat.
Mash the tomatoes with the back of the spoon and cover 3 minutes more until mushy.
- ½ cup hot water
Add the shrimp and coat well in the masala; add the hot water and cover on medium heat 2 minutes, or 5 for larger prawns.
Cooking the shrimp
- 1 tsp Mexican crema
Stir in the crema; taste and salt near the end so the shrimp do not dry out.
- freshly chopped coriander leaves
- garam masala powder
Add a green chilli, chopped coriander leaves and finally garam masala; shrimp takes 5 to 6 minutes in all and turns rubbery if overcooked. Serve with rice.