Shrimp Masala

This is my favorite dish to eat with coconut rice that is made with short Japanese Calrose rice. The dish has a Thai flare because of the rice but keeping the Indian taste at the core because of the spices the shrimp is marinated in. It’s a super quick weeknight meal the whole family will enjoy.

Yield: Serves 3-4

Difficulty Level: Low

Total Time: 30-40 minutes

Prep Time: 5-10 minutes

Marination: 15-20 minutes

Cooking Time: Under 10 minutes

Serve with coconut rice

Ingredients

2 pounds shrimp, shelled and deveined

6 tablespoons oil

½ large onion, chopped (approx. ½ cup)

1 ½ medium tomato, chopped (approx. ½ cup)

6 garlic cloves, peeled and minced

1 tablespoon dried fenugreek leaves, gently crushed with fingers to release aroma

1 teaspoon salt

1 ½ teaspoons cumin powder

1 ½ teaspoons coriander powder

1 ½ teaspoon amchoor

½ teaspoon turmeric

½ teaspoon garam masala

½ teaspoon cayenne pepper

½ bunch fresh cilantro, chopped

Instructions

1. Marinade: Combine shrimp, half the oil, half the minced garlic, fenugreek leaves, turmeric, cumin, coriander, amchoor, and half of the cilantro in a large bowl. Mix together and marinate for 15-20 minutes.

2. Heat remaining oil in large skillet on medium heat and sauté onions till soft and slightly brown.

3. Add remaining garlic and sauté another 30-40 seconds, ensuring it doesn’t burn.

4. Add tomatoes and sauté until wilted and soft.

5. Add shrimp to skillet and cook 4-5 minutes on medium to medium low, allowing the spices to cook through without overcooking the shrimp. Gently stir as needed without breaking the shrimp. When shrimp is slightly pink turn off heat.

6. Add garam masala and cayenne pepper, stir gently, cover and let sit a 2-3 minutes.

7. Serve over coconut rice.

8. Garnish with remaining fresh cilantro and squeeze either lemon or lime for a little extra tang, if desired.