Get the Recipe: Shrimp Tikka Masala
Lovely, plump shrimp combines with classic Tikka Masala sauce, for a quick, easy and delicious meal. Ready in less than 30 minutes!
Ingredients
Spice Mix:
- 1 1/2 teaspoons garam masala
- 1/8 teaspoon turmeric powder
- 1 1/2 teaspoons ground coriander
- 1 teaspoon cumin
- 1/8-1/4 teaspon Kashmiri chili powder, or a pinch-1/8 tsp of cayenne or omit for no heat
For the curry:
- 10 oz (300 g) uncooked large shrimp, peeled, deveined and thawed *see Note 1 below
- 2 teaspoons ginger garlic paste, *see Note 1 below for homemade substitute
- 2 teaspoons Spice mix, from above
- Salt
- 1 teaspoon cooking oil
- 1/4 cup onion, finely diced
- 1 1/2 teaspoons ginger garlic paste
- Remaining Spice mix, from above (or add less, to taste)
- 1 Tablespoon tomato paste, optional
- 1/2 cup passata, or canned crushed tomatoes
- 1/2 teaspoon white or brown sugar
- 1/4-1/3 cup hot water
- 1 Tablespoon fenugreek leaves (kasuri methi), or some finely chopped cilantro
- 2-3 Tablespoon heavy cream, 35% b.f. recommended
- Salt, to taste
To serve:
- Lime wedges
- Cooked rice and/or warm naan bread
- Chopped fresh cilantro leaves, for garnish
Instructions
- Start by mixing together the spice mix in a small bowl.
- Add the thawed shrimp to a medium bowl. Add the 2 teaspoons of ginger garlic paste, 2 teaspoons of the spice mix and a sprinkling of salt. Stir together and let stand 5-10 minutes while you prep the other ingredients.
- Heat some cooking oil in a non-stick skillet over medium heat. Add the marinated shrimp and cook just until cooked through about 3-4 minutes. Remove from the skillet to a clean bowl. Wipe the skillet with a paper towel.
- Add a splash more oil to the pan, then add the onion and a sprinkling of salt. Cook, stirring, until the onions are golden. Add the 1 1/2 teaspoons of ginger garlic paste and cook 1 minute. Add the remaining spice mix and tomato paste and cook briefly. Add the passata, sugar and hot water (as needed) to thin. Cook a few minutes to warm. Return the shrimp to the pan, then sprinkle in the fenugreek leaves. Add the cream and cook another minute or so. Taste the sauce and add additional salt, as needed.
- Serve with cooked rice, a lime wedge and/or warm naan bread. Garnish with chopped cilantro leaves.
Notes
Note 1: Quickly defrost frozen shrimp by adding to a bowl of cold water (not warm or hot water!), for about 20-30 minutes.
Note 2: Make your own ginger garlic paste by adding fresh garlic cloves and fresh ginger (or ginger paste) to a blender or food processor. Use twice as much garlic to ginger and blend until it forms a paste. Measure out as needed for this recipe.
For a less spiced dish, simply hold back some of the Spice Mix, to taste.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You will also find step-by-step photos and a Recipe Video, that you might find helpful.
Serving: 1serving, Calories: 236kcal, Carbohydrates: 14g, Protein: 22g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 196mg, Sodium: 896mg, Potassium: 599mg, Fiber: 3g, Sugar: 6g, Vitamin A: 958IU, Vitamin C: 11mg, Calcium: 130mg, Iron: 3mg
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