Dish of Shrimp Masala
(click to enlarge)

Shrimp Masala


India - South
Serves:
Effort:
Sched:
DoAhead:  		 3 w/rice
***
1 hr
Most		 This is a very flavorful, moderately spicy curry from India that should be enjoyable to anyone not allergic to shrimp. See also Comments.

1
2
14 oz
1
-------
5
1/2
1
1
1
1
1
-------
2
8
1/2
-------
#
T
can
#
---
cl
in

t
t
t
T
---
T

t
---
Shrimp (1)
Tamarind (2)
Coconut Milk
Onion
-- Curry Paste
Garlic
Ginger root
Chili Serrano
Coriander seed
Mustard seed
Cumin seed
Garam Masala (3)
---------
Oil (5)
Curry Leaf (4)
Salt
-- Serve with
Rice (6)
Prep   -   (25 min - exclusive of shelling Shrimp)
  1. Prepare TAMARIND if using block form. Chop course and soak in 2/3 cup hot water for at least 1/2 hour. Strain out and discard the solids.
  2. Shell and de-vein SHRIMP.
  3. Quarter ONIONS lengthwise and slice thin crosswise.
  4. Make curry paste. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Chop CHILI fine. Grind Coriander, Mustard and Cumin. Mix all with Garam Masala. Pound it all to a paste in a big mortar - or run in a mini-prep food processor with 1 T water.
Run   -   (25 min)
  1. In a sauté pan, heat Oil and fry Curry Leaves for a few seconds until they stop snapping, then stir in Onion. Fry stirring until onion is translucent.
  2. Stir in Curry Paste and fry gently, stirring until it starts to dry out and onion threatens to color.
  3. Stir in Coconut Milk and simmer gently for 15 minutes. Add water if needed to achieve your desired consistency (should be pretty thin for serving with rice).
  4. Stir in the Shrimp, bring back to a simmer and simmer gently for 5 minutes or until shrimp are pink and opaque. Check liquid.
  5. Stir in Tamarind and Salt to taste.
  6. Serve with plenty of steamed long grain rice (see Note-6.
NOTES:

  1. Shrimp

      Weight is for raw headless shrimp, shell on.

  2. Tamarind:

      If your Tamarind is concentrate in a jar, use 3 T. If it's block form use about 3 T, soak 1/2 hour in 3/4 cup warm water and press through a strainer (use all the liquid). If you don't have tamarind use 3 t lemon juice - not the same, but it's something. For details see our Tamarind page.

  3. Garam Masala

      Since this is from the southern parts of India, a southern GM is appropriate, similar to our Garam Masala - Tamil Nadu version, but in a pinch a northern GM will do (not as sharp).
  4. Curry Leaves   These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  5. Oil:

      In southern India the predominant cooking oil is Coconut Oil. It's not nearly as bad as the AHA has told you, in fact, it may be the most healthy cooking oil available. A suitable substitute is Pure Olive Oil (not virgin). For details see out Coconut Oil page.

  6. Rice:

      A popular rice in the south is Sona Masoori, but Thai Jasmine will work fine, and Basmati is always an option.

  7. Comments:

      This recipe is adapted from an older Indian cookbook (1976), referring it only to South India. It is one of the earliest recipes on this site, so I reviewed it for validity in 2014. I found a recipe very close to this one attributed to Goa, and decided to let this older recipe stand as written in 2004, with revised notes and new photo.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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