30 minute Shrimp Masala

One-pot shrimp masala features succulent shrimp in a semi dry onion-tomato gravy laced with ginger, garlic and aromatic indian spices. This homestyle dish needs no marination or thawing shrimp. You could make it in about 30 minutes using frozen shrimp.Perfect for weeknights!

This easy and delicious north Indian shrimp curry pairs perfectly with flatbreads like naan, paratha or you can serve it over steamed rice.

This is the kind of dish that I decide to make when I need to figure last minute dinners. Almost always, I have onion & tomatoes in the pantry and a pack frozen shrimp in the deep freezer. This shrimp dish is very similar to how I make fish masala.

Typically, seafood meals are served alongside rice but we enjoyed this masala shrimp with rotis or naan purchased from the nearby dhaba (indian road side diners). This delicious shrimp in a thick gravy, enjoyed with tandoori rotis, is pure delight. Add sirke vale pyaz (pickled onions) on the side and you have one of the best meals right there.

In those days, shrimp were a bit difficult to find. A fancy items store near our house, used to stock them - a frozen pack of super tiny prawns that mom used to transform into this delightful dish. I looked a lot but could not find tiny shrimp so I used what I usually buy- raw, deveined jumbo shrimp (extra large shrimp would work too).

About my Recipe

• Is very simple and uses basic ingredients.
• No marination or thawing needed.
• Authentic - With flavors of garam masala and kasuri methi, it is an authentic punjabi style preparation.
• The sauce is fragrant and warming from ginger, cumin and kasuri methi (dry fenugreek leaves)
• Homestyle - The masala is slightly chunky in texture and rustic.
• Vibrant Masala - The color and flavor of masala also comes from trio of spice powders most common in preparing indian curries - coriander, turmeric and red chilli powder.
• Quick and delicious- Perfect dish and easy recipe for when you want to rustle up a quick dinner (under 30 minutes!)

Ingredients

• Raw Jumbo or Extra large shrimp - Or prawns will work beautifully too. Frankly, you could use any size shrimp as long as you keep an eye while cooking the. Tail on or no tail shrimp is your preference. I use either and I do feel that tail on shrimp gives a better flavor. However, tail on shrimp is uncommon in Indian cuisine. If you are cooking for kids, use no-tail shrimp. Make sure to devein shrimp if using fresh. 
• Onion - Red onion is my preference to use in indian curries, its mildly sweetish yet strong flavor really complements the robust taste of indian spices. However, you can use any kind you have at hand.
• Ginger and garlic - Use chopped ginger and minced garlic.
• Mustard Oil - I like to cook shrimp masala in mustard oil however use any neutral cooking oil you like.
• Spice Powders- Coriander Powder, Turmeric Powder, Red Chili Powder, Garam Masala powder and amchur (dry mango powder, or use lemon or lime juice)
• Whole Spices - Cumin Seeds, Fenugreek seeds (skip if not available)
• Tomatoes - Fresh tomatoes and a tiny bit of tomato sauce/ tomato puree or tomato paste for that added sweet acidity that really complements the shrimp.

How To Make Punjabi Masala Shrimp

Preparation

1. Chop onion, ginger and tomatoes. Add garlic to a mortar pestle and pound coarsely. Or you could use store bought garlic paste.
2. Measure out the spices.

Make The Masala

3. In a cooking pot, add mustard oil till slightly smoky on medium heat (image1).
4. Reduce heat to low and temper hot oil with fenugreek seeds and cumin seeds. Let crackle (image2)
5. Add chopped onion. Fry the onion on medium-high heat, stirring intermittently till golden brown. Takes 6-8 minutes. (image 3,4)
6. Add chopped ginger and minced garlic along with little water. Fry for 30-40 seconds(image 5,6,7).
7. Then add the powdered spices. Fry for a minute or so till you smell a nice aroma.(image 8,9)
8. Next, add the chopped tomatoes, tomato sauce (or puree) and sugar. Also add salt. Fry the tomatoes smushing them using back of spoon for 4-6 minutes or until they are soft and oil starts separating. (image 10,11)

Tip - Don't dry out the masala and don't let color change to deep reddish brown but at the same time make sure that masala is bhuna (fried properly). You should be able to a chunky glistening sauce.

9. Now reduce heat to low and wait for a minute. Add the raw shrimp now. Using a spoon, stir the shrimp for couple of minutes so that they get coated in the masala. (image 12,13)

Water Quantity

10. In step 8 above, if you added frozen shrimp, no need to add water right now, cover the pot and let cook for 5-8 minutes until the shrimp is opaque(image 14). Please adjust cooking time based on kind of shrimp you are using.

If you added thawed shrimp or fresh prawns, add ½ cup water then cover the pot. We do need a semi dry masala at the end of cooking.

11. When the shrimp is just about done, open the lid and add the kasuri methi, amchur and garam masala (image 15). If you want to adjust the consistency, add the water accordingly. Let simmer for another 2-3 minutes on low heat till everything comes together.
12. Garnish with chopped cilantro (coriander leaves). Add some lemon juice if you want.(image 16) Serve warm with indian flatbreads or plain rice.

Recipe Tips

• Once you add the shrimp, cook on low heat until the end of cooking. This will make sure that the shrimp wont overcook.
• Fresh prawns would be great in this preparation.
• If you don't like cumin seeds in the masala, use cumin powder and add it when you add other spice powders.
• Fenugreek seeds and kasuri methi (dry fenugreek leaves) add a unique bitter sweet taste to this dish. Unfortunately there are no substitutes. Skip if not available.
• You could add some slit or chopped green chillies while cooking the masala for added heat. 
• Don't use only canned tomato sauce. Chopped tomatoes provide texture to the sauce. You could use canned diced tomatoes.
• For enhanced taste, add a teaspoon of ghee at the end of cooking.

FAQ