Friday, November 14, 2008

Shrimp Masala

This recipe has been taken from the expanded edition of Healthy South Indian Cooking, authored by popular culinary instructor Alamelu Vairavan.

Shrimp pan-fried with ginger, garlic, and other seasonings, Shrimp Masala can accompany many flavored rice dishes and chappatis or pooris.

Serves 4

1 Tablespoon Canola Oil
2 or 3 slivers cinnamon stick
1 teaspoon cumin seeds
3/4 cup chopped onion
1/4 cup chopped tomato
4 or 5 garlic cloves, chopped
2 tablespoons minced ginger root
1/2 teaspoon turmeric powder
1/2 teaspoon curry powder
1/4 cup tomato sauce
1/2 teaspoon cayenne powder
1 teaspoon salt
1 teaspoon black pepper and cumin powder mixture
1 pound fresh shrimp, peeled and washed
1/4 cup chopped fresh coriander (cilantro) leaves

1. Place oil in iron skillet over medium heat. When oil is hot, but not smoking, add cinnamon stick and cumin seeds. Stir-fry until spices are golden brown.

2. Add onion, tomato, garlic, and ginger root. Stir-fry for a few minutes.

3. Stir in turmeric powder and curry powder.

4. Add tomato sauce, cayenne powder, salt, and black pepper and cumin powder. Blend the seasonings well and simmer for a few minutes.

5. Add shrimp and mix with the seasonings. Cook until shrimp turns pink.

6. Add coriander and stir-fry, uncovered, for an additional few minutes. (Shrimp is delicious when allowed to absorb the flavor of the seasoned sauce while stir-frying over low-heat.)

1 comment:

Sophia from Kitchen Caravan said...

Hi, I just found out about this blog, and it certainly has a great mixture of ethnic recipes. I have an online cooking show called Kitchen Caravan (, where we teach people how to cook healthy recipes, inspired by different cultures around the world. One episode we did was on the Black Pepper Trade, in which we highlighted Portuguese and Goan connection through food. We made a simple pan-fried shrimp dish using the main spices that the Portuguese imported from Goa. Here is our recipe for Goan Spice Trade Shrimp.