Kadai Shrimp (North Indian-Style)

This kadai shrimp recipe is super flavorful with tender, juicy shrimp coated in a rich and aromatic sauce made from onions, tomatoes, and freshly ground kadai masala. This recipe has authentic, punjabi style (North Indian) flavors and is great to serve as a satisfying meal alongside your favorite flatbread or a bowl of steamed rice.

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

1. You can use either shrimp or prawns for this recipe. I prefer using extra large or jumbo-sized shrimp when making curries. This size allows me to cooking them in the sauce for long without worrying about overcooking. Letting the shrimp cook in the sauce really enhances its flavor, compared to adding them at the end for 1-2 minutes.
2. Make sure to use cleaned, deveined and de shelled prawns/shrimp. Even though tail on shrimp is uncommon in indian curries, I prefer using them (extra flavor!)
3. Also, when making thick masala curries like this, I plan ahead and take the shrimp out of the freezer a few hours in advance to let it thaw. Using frozen shrimp could make the kadai sauce watery!

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

1. Add thawed shrimp to a large bowl and sprinkle ¼ teaspoon turmeric powder, 1 tablespoon lemon juice and salt. Toss to coat and let stand.

Grind The Kadai Masala

2. Place a heavy bottomed kadai ( I use 3 qt cast iron balti dish) on stove on low heat.
3. Add cumin seeds, cloves, dry red chilies, coriander seeds, fennel seeds and black peppercorns. Dry roast the spices while stirring continuously until they release their aroma and appear toasty.
4. Transfer to a plate and let cool slightly. Then, grind the spices coarsely using a mortar and pestle or a spice grinder(I use latter). Your kadai masala is ready. Set aside.

Cook the Onion Tomato Masala

5. In the same kadai, add 1 tablespoon mustard oil. Let heat to slightly smoky on low-medium heat.
6. Add the onion and bell pepper cubes. Stir fry for 1-3 minutes until the vegetables soften & appear charred slighly but still have a crunch. Take out on a plate and let stand.

7. Add the remaining oil to the kadai and let heat up.
8. Temper the hot oil with bay leaf, cinnamon stick, green chillies, chopped ginger & garlic paste. Fry everything for a minute or so until the raw smell disappears taking care not to brown anything.
9. Add the finely chopped onions next. Sauté for 6-8 minutes on low medium heat until they turn golden brown.

10. Sprinkle the kashmiri red chili powder, turmeric powder, coriander powder, and half of the prepared kadai masala. Mix well and cook for a minute.
11. Now add the finely tomatoes and tomato sauce. Add salt and while regularly stirring, cook the tomatoes until the oil separates from the masala. Don't dry out the masala.

12. Lower the heat and add the marinated shrimp to the kadai. Mix well, coating the shrimp with the masala.
13. Let the shrimp cook on low heat for next 3-5 minutes or until they appear orange and are fully cooked. You could cover the kadai if you wish. If you want a slighly thin sauce, add ½ cup of warm water right now.
14. Once the shrimp is cooked through and appears opaque, sprinkle the remaining kadai masala, garam masala powder and kasuri methi. You can also add bit of lemon juice at this stage for added tang. Mix well.

15. Then add the onion and bell pepper chunks. Cook everything on low heat for 2-3 more minutes just to warm up the vegetables. Switch off the stove.
16. Garnish with cilantro. Serve warm.

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.