Shrimp Masala Curry Recipe

Make this flavor-packed North Indian Style Shrimp Masala Curry (Prawn Masala) in under 30 minutes using my easy recipe. Serve it with any Indian bread or rice for a hearty meal.

Full Recipe - https://www.whiskaffair.com/shrimp-masala-curry-recipe/

Ingredients

For The Marination
▢1 pound shrimp (500 g, cleaned and deveined)
▢½ teaspoon salt
▢1 teaspoon Kashmiri red chili powder
▢1 tablespoon lime juice

For The Curry
▢4 tablespoons vegetable oil
▢1 teaspoon cumin seeds
▢1 cup chopped onions
▢2 teaspoons ginger garlic paste
▢½ cup pureed fresh tomatoes
▢½ cup yogurt (dahi, curd) (whisked)
▢2 teaspoons coriander powder
▢½ teaspoon turmeric powder
▢1 teaspoon Kashmiri red chili powder
▢½ teaspoon cumin powder
▢½ teaspoon salt (or to taste)
▢½ teaspoon garam masala powder
▢2 tablespoons chopped cilantro (fresh coriander leaves)

Instructions
Marinate The Shrimp
Rinse cleaned and deveined shrimp and drain well.
Mix shrimp, salt, chili powder, and lime juice in a bowl and keep aside.
Make The Curry
Heat oil in a pan over medium-high heat.
Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
Add onions and cook until they turn light brown, stirring frequently.
Add ginger garlic paste and cook until the onions are dark brown. Stir frequently while cooking.
Now add tomatoes and yogurt and cook for 3 minutes, stirring continuously and vigorously to prevent the yogurt from curdling.
Add coriander powder, turmeric powder, red chili powder, cumin powder, and salt, and cook for a minute.
Mix the marinated shrimp and ½ cup of water in the pan. Cook for 5 minutes.
Add more water if you like a thinner gravy. Check for salt and add more if needed.
Add garam masala powder and cilantro and mix well. Serve hot.

Notes
You can use fresh or frozen shrimp to make this curry. If using frozen shrimp, then make sure to thaw them before using.
I used medium-sized shrimp to make this curry, but you can also use small, jumbo, or king prawns.
Eating shrimp with their digestive tract (vein) can lead to severe illnesses. So make sure they are adequately cleaned and deveined.
Add a teaspoon of all-purpose flour (maida) to the yogurt if you fear it will curdle while cooking.

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