My girls and I are big fans of Indian-style fish & seafood dishes. I make them quite often at home. Though my 30-shrimp masala is a regular on our menu, ever since my older one developed a taste for spicier food, for past few months, I’ve been making kadai shrimp more frequently. Indian kadai dishes get their name simply from those cooked in a kadai (Indian wok). But don’t worry you can cook them in a pan, skillet or dutch oven works too. Regardless of the utensil used, due to their fiery bold flavors, open flame cooking (mostly), and a thick masala, kadai recipes are lipsmackingly delicious! There are quite a few versions of kadai dishes in South Asian cuisine, but my recipe for kadai shrimp isn’t the Pakistani-style shrimp karahi. Though many ingredients overlap, mine is a rustic north indian style preperation that you will often find in indian restaurants. I really love ordering it, especially with some tandoori rotis. The balance between the sweetish shrimp, soft bites of onions and red bell peppers and the pungent, sharp spices coupled with tanginess is what makes kadai prawns absolutely tempting to me.
Fresh Ground Kadai Masala (A Must!)
There is always something superior about freshly toasted spices and here in this kadai shrimp recipe, they take the flavors to the next level. This aromatic masala permeates the mild taste of the shrimp, transforming it into a rich, savory experience with every bite. The combination of these freshly ground spices not only enhances the dish’s flavor but also adds a beautiful complexity that lingers long after the meal is over. Kadai masala is well known for its strong, spicy taste. Store bought spice blends not even come close, I tried a few top notch indian spice brands while testing this recipe, but wasn’t satisfied.
Whole Spices for Making Kadai Masala
Coriander Seeds Dry Red Kashmiri Chilies Fennel Seeds Cumin Seeds Black Peppercorn Cloves
Here’s few pointers to keep in mind about homemade kadai masala :-
Try to use recently bought spices (not more than 3-4 months old). Grind the spices coarsely. The broken spices in there really add to the texture of the kadai sauce. Don’t hold back on the red chilies. Kadai recipes are quite intense flavor wise, they are hot and they are meant to be that way. Reducing chilies substantially will take away the authentic taste. Lastly, incorporate the masala in two stages: first, while cooking the sauce to build a deep, rich flavor, and then as a finishing touch to add smokiness right at the end.
What Kind of Shrimp to Use
Other Ingredients
Onions - I use red onions for indian curries. Yellow onions will work good. We want them finely chopped for the masala as well as cubed to add to sauce. You can skip the cubes if you aren’t big on onions however they do add a delicoius sweetish bite. Tomatoes - We need both fresh tomatoes and canned tomato sauce or tomato puree for it’s concentrated tangy taste. Don’t skip fresh tomatoes, and pick the ripest juicy ones. If tomatoes are not in season, use whole canned tomatoes and chop them. Instead of canned tomato sauce, tomato paste will work. Bell Peppers - I use only green bell pepper, but colored peppers will work fine. Skip if you wish. Oil - I use mustard oil for the authentic punjabi taste, however any neutral cooking oil will work. I don’t recommend olive oil for indian cooking. Spices For The Sauce Whole Spices for tempering the oil - Bay leaf, Cinnamon Stick Ground Spices- red chili powder(or paprika), turmeric powder, garam masala powder, ground coriander Kasuri Methi - One of the non negotiables when it comes to punjabi food. The dry fenugreek leaves add a unique taste to the masala but if you cannot find, simply skip.
How To Make Kadai Shrimp
Grind The Kadai Masala
Cook the Onion Tomato Masala
Recipe Tips
Serving - Kadai shrimp pairs well with indian flatbreads or steamed basmati rice or jeera rice. Since this dish is on a dry side, you could prepare yellow dal as another side dish. Kadai shrimp is not supposed to have too much gravy, however if desired you can make it saucy by adding a bit of water when you add shrimp and cook together. More onions = More masala. If you are fan of more masala, increase the quantity of chopped onions while making the masala. Take a lot of care of stove heat levels after you have added shrimp. Cook on low heat to make sure that shrimp stays juicy.
