Introducing Shrimp Masala Curry, a delightful dish that combines succulent shrimp with a rich and aromatic curry sauce. Originating from the vibrant culinary traditions of India, this recipe showcases the harmonious blend of spices and flavors that have delighted palates for centuries.
With a history steeped in the diverse regional cuisines of the Indian subcontinent, shrimp masala curry embodies the essence of Indian cooking. It draws inspiration from the coastal regions where seafood is abundant and infuses it with the bold flavors and fragrant spices that are hallmarks of Indian cuisine.
The flavor profile of this dish is a tantalizing balance of heat, sweetness, and earthiness. The combination of ground cumin, coriander, turmeric, and garam masala creates a warm and aromatic base, while the addition of garlic and ginger lends depth and pungency. The tanginess of fresh tomatoes adds a touch of acidity, perfectly complemented by the creamy richness of coconut milk. The result is a velvety curry sauce that envelops the plump and juicy shrimp, creating a symphony of flavors that dance on your palate.
Whether enjoyed with steamed rice or naan bread, Shrimp Masala Curry is a culinary adventure that invites you to savor the rich tapestry of Indian flavors. Delight in the history and embrace the tantalizing taste experience that this classic dish brings to your table.
Shrimp masala curry
Ingredients
- – 1 lb shrimp peeled and deveined (about 16-20 shrimp)
- – 2 tablespoons vegetable oil
- – 1 onion finely chopped
- – 3 cloves of garlic minced
- – 1-inch piece of ginger grated
- – 2 tomatoes chopped
- – 1 teaspoon ground cumin
- – 1 teaspoon ground coriander
- – 1/2 teaspoon turmeric
- – 1/2 teaspoon paprika optional for added heat
- – 1/2 teaspoon garam masala
- – 1/2 cup coconut milk
- – Salt to taste
- – Fresh cilantro chopped (for garnish)
- – Cooked rice or naan bread for serving
Instructions
- Heat the vegetable oil in a large pan or skillet over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent.
- Stir in the minced garlic and grated ginger, and cook for another minute.
- Add the chopped tomatoes to the pan and cook until they become soft and mushy.
- Sprinkle the ground cumin, ground coriander, turmeric, paprika (if using), and garam masala over the tomato mixture. Stir well to combine the spices with the tomatoes.
- Pour in the coconut milk and stir until the sauce is well mixed.
- Allow the sauce to simmer for a few minutes until it thickens slightly.
- Add the peeled and deveined shrimp to the pan, and cook for about 3-5 minutes or until they turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become rubbery.
- Season the curry with salt to taste.
- Remove the pan from heat and garnish the shrimp masala curry with fresh cilantro.
- Serve hot with steamed rice or naan bread.
