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Indian Shrimp (Prawn) Tikka Masala

Shrimp Tikka Masala
We love sea food. At least once a week, shrimp or fish is on our menu. As you all know, most of the times, a baked version. But variety is the spice of life, right? So, today we are having the restaurant style, saucy Prawn Tikka Masala with Aloo Paratha and Jeera Rice. This Indian delicacy is perfect for entertaining guests as well.

Ingredients:
Prawns/Shrimps/Jhinge/Kolambi - 25
Onion - 1 medium
Canned Tomato Paste - 3 tbsp
Ginger - an inch piece
Garlic - 2 big cloves
Tandoori Masala - 1 1/2 tsp
Shredded Coconut - 2 tbsp
Whole Almonds - 2 tbsp
Lemon/Lime Juice - 2 tbsp
Turmeric/Haldi - 1/8 tsp
Red Chilli Powder - 1 tsp
Cumin/Jeera Seeds - 1/2 tsp
Cilantro/Coriander/Dhania Leaves - few sprigs
Oil - 1 1/2 tbsp
Salt

How to cook Indian Shrimp Tikka Masala:
  • Soak almonds (or cashews) in water for about 2 hours.
  • In a mixing bowl, add lime juice, turmeric, little salt and 1/2 tsp chili powder. Add cleaned shrimps to the bowl and mix well. Cover the bowl with plastic food wrap and refrigerate it for about 2 hours (minimum 30 minutes).
  • I have used frozen 25 big shrimps. You can use small shrimps as well. And fresh shrimps taste far better.  
  • Finely chop onions and cilantro.
  • Puree tomato paste, tandoori masala, ginger, garlic, 1/2 tsp chili powder with about 1/2 cup water to a smooth paste. Keep the tomato paste aside.
  • If canned tomato paste is not available, use puree of 3 medium tomatoes.
  • Puree soaked almonds, coconut with about 1/2 cup water to a fine smooth paste. Save that for later.
  • Generally, for tikka masala sauce, thick yogurt/dahi or cream is added. But I don't like combining milk products with sea food. For a yogurt based Tikka Masala sauce, take a look at Chicken Tikka Masala.
  • Heat oil in a pan. Add cumin seeds and after few seconds, add onions.  Saute until onions soften. Stir in tomato paste and saute until the paste thickens. Add about 1/2 cup water and bring it to a boil. Now add the marinated shrimps. Cook it covered until shrimps are cooked and turn opaque.
  • Lastly, stir in the almond coconut paste and cook it covered at low heat for about 5 minutes. Continue cooking until you get the desired consistency. Turn off the heat and garnish with cilantro.
Serve Prawn Tikka Masala with roti, Naan, Parathe or rice.
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Comments

  1. Hamaree RasoiMarch 13, 2013 at 11:25 AM

    Take a bow Uma for such a delicious shrimp curry.
    Deepa

    ReplyDelete
  2. Priya SureshMarch 13, 2013 at 4:58 PM

    Yummyilicious and fingerlicking gravy, love to enjoy with a bowl of rice.

    ReplyDelete
  3. Love2cook MalaysiaMarch 15, 2013 at 3:15 AM

    Mouthwatering gravy dear...I would love it with a plate of rice ;)

    ReplyDelete

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