The prawns masala recipe is spicy and ultimate comfort food.
I kind of keep some things to the last moment, and everyone knows what happens then. Most of the time, nothing. That’s what happened to me on our Anniversary. I thought of making mutton biriyani and then duck curry, but both didn’t work since it was a Sunday, and the stores closed early. I managed to get some shrimp, though, and here is the outcome.
It’s spicy and perfect finger food to go with wine.
Shrimp or prawns have always been favorite in the family. The shrimp tacos with cilantro garlic mayo and the bang bang shrimp are one of the most popular items on the blog.
When it comes to seafood, the Thai inspired clam curry with coconut milk and crispy calamari is fantastic too.
If you are not a big fan of seafood, then you will love the restaurant-style chicken tikka masala[Video Recipe].
How to make Spicy Shrimp Masala?
The most important thing when you make any Indian style curry or dish is to roast the spices well.
Once you heat the oil, add the spices, mix for few seconds so that the raw flavor of the spices goes away. Now add the onions and saute well till it is translucent and you can see a shiny oil layer on top.
Now add the ginger-garlic paste and saute again till you see the oil layer.
It’s the crucial step in making this shrimp masala taste good.
After that, add the shrimp and turn the heat to high so that the water from the shrimp evaporates, taking care that it doesn’t burn.
The prawns masala recipe | shrimp masala recipe is spicy and is full of flavor. Have it with roti, rice, or your favorite bread.
- 2 pounds (1 kg) uncooked peeled shrimp, deveined
- 1 medium-size onion, cut lengthwise
- 1 green bell pepper, optional
- 2 tablespoons oil
- 1 inch ginger
- 5-6 cloves garlic
- 1 teaspoon cumin
- 2 teaspoon paprika or chilly powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Garam masala All spice mix (Garam masala recipe)
- Salt to taste
- 2 tablespoons vinegar
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Add vinegar and salt to the shrimp and let it rest for 5 minutes. Rinse well and let it drain.
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Meanwhile, grind cumin + ginger + garlic.
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Heat the oil on medium. Once the oil is warm enough add turmeric + paprika + garam masala. Immediately add onions or the spices will burn. Saute it well till onion becomes translucent. Add in the paste and fry it for another 2 minutes.
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Now, add the shrimp and stir till the moisture evaporates. Keep a close eye so that it doesn't get burned.
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Once it's dry, turn the heat to medium and add the salt, green peppers and saute for 5 more minutes
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Adjust salt.
How to make your shrimp bouncy?
To get restaurant style bouncy, crunchy and plump.
Massage the shrimp with baking soda and submerge it in ice-cold water for 30 minutes.
After 30 minutes, rinse the shrimp well with fresh water, drain, pat dry. Add cornstarch and egg whites to the shrimp, cover and refrigerate for another 2-4 hours before using.
Rinse and drain it again before using.
HEY THERE! HAPPY TO SEE YOU 🙂