This easy and delicious north Indian shrimp curry pairs perfectly with flatbreads like naan, paratha or you can serve it over steamed rice. This is the kind of dish that I decide to make when I need to figure last minute dinners. It is very similar to how I make fish masala. Almost always, I have onion & tomatoes in the pantry and a pack frozen shrimp in the deep freezer. Typically, fish & seafood dishes are served alongside rice but we enjoyed this masala shrimp with rotis or naan purchased from the nearby dhaba (indian road side diners). Such delicious north indian shrimp recipes (another favorite - kadai shrimp) with a thick luscious masala are best enjoyed with flatbreads. Add sirke vale pyaz (pickled onions) on the side and you got one of the best meals right there. In those days, shrimp were a bit difficult to find. A fancy items store near our house, used to stock them - a frozen pack of super tiny prawns that mom used to transform into this delightful dish. I looked a lot but could not find tiny shrimp so I used what I usually buy- raw, deveined jumbo shrimp (extra large shrimp would work too).
About my Recipe
Is very simple and uses basic ingredients. No marination or thawing needed. Authentic - With flavors of garam masala and kasuri methi, it is an authentic punjabi style preparation. The sauce is fragrant and warming from ginger, cumin and kasuri methi (dry fenugreek leaves) Homestyle - The masala is slightly chunky in texture and rustic. Vibrant Masala - The color and flavor of masala also comes from trio of spice powders most common in preparing indian curries - coriander, turmeric and red chilli powder. Quick and delicious- Perfect dish and easy recipe for when you want to rustle up a quick dinner (under 30 minutes!)
Ingredients
Raw Jumbo or Extra large shrimp - Or prawns will work beautifully too. Frankly, you could use any size shrimp as long as you keep an eye while cooking the. Tail on or no tail shrimp is your preference. I use either and I do feel that tail on shrimp gives a better flavor. However, tail on shrimp is uncommon in Indian cuisine. If you are cooking for kids, use no-tail shrimp. Make sure to devein shrimp if using fresh. Onion - Red onion is my preference to use in indian curries, its mildly sweetish yet strong flavor really complements the robust taste of indian spices. However, you can use any kind you have at hand. Ginger and garlic - Use chopped ginger and minced garlic. Mustard Oil - I like to cook shrimp masala in mustard oil however use any neutral cooking oil you like. Spice Powders- Coriander Powder, Turmeric Powder, Red Chili Powder, Garam Masala powder and amchur (dry mango powder, or use lemon or lime juice) Whole Spices - Cumin Seeds, Fenugreek seeds (skip if not available) Tomatoes - Fresh tomatoes and a tiny bit of tomato sauce/ tomato puree or tomato paste for that added sweet acidity that really complements the shrimp.
How To Make Punjabi Masala Shrimp
Preparation
Make The Masala
Tip - Don’t dry out the masala and don’t let color change to deep reddish brown but at the same time make sure that masala is bhuna (fried properly). You should be able to a chunky glistening sauce. Water Quantity If you added thawed shrimp or fresh prawns, add ½ cup water then cover the pot. We do need a semi dry masala at the end of cooking.
Recipe Tips
Once you add the shrimp, cook on low heat until the end of cooking. This will make sure that the shrimp wont overcook. Fresh prawns would be great in this preparation. If you don’t like cumin seeds in the masala, use cumin powder and add it when you add other spice powders. Fenugreek seeds and kasuri methi (dry fenugreek leaves) add a unique bitter sweet taste to this dish. Unfortunately there are no substitutes. Skip if not available. You could add some slit or chopped green chillies while cooking the masala for added heat. Don’t use only canned tomato sauce. Chopped tomatoes provide texture to the sauce. You could use canned diced tomatoes. For enhanced taste, add a teaspoon of ghee at the end of cooking.
