Sep 16, 2013

Shrimp Tomato Masala

Hello Readers, Howz every body! No, no I am not on a break, was actually busy with my daughter's Birthday Party celebrations who turned 5 yesterday. And of course I had my pleasure on exclusive gal's trip to Las Vegas too.  This summer Abhi and Anvi had loads of fun being home and spending time with Grand Parents. It's best summer for me, it's contempt feeling when your kids are spending time together sharing lot of memories with their conversations ( yes, I was secretly listening to them) and having bonding time with Grand Parents.
Shrimp Tomato Masala
Today I am going to present another Shrimp recipe. The specialty of this recipe  is, that it comes from my mom-in-law's kitchen. Vj always cherishes Chicken Dishes, Fish and Shrimp Dishes that are made by his mom. I have mastered Chicken Dishes in my own style, but never got my hands on Seafood dishes. So this summer I have learnt some tricks from my mom-in-law ( of course to impress my dear hubby)! And here is the result of that learning, Njoy!

Shrimp -  medium size ( 50 count) ( skin off and tail off)
Onion - 1 medium
Green Chili - 1 ( long)
Tomato - 1 Big ( Cluster, Juicy)
Cumin Seeds - 1/2 tsp
Turmeric Powder - 2 tsp
Ginger Garlic Paste - 1 Tbsp
Garam Masala Powder - 1 tsp
salt - 2 tsp
Red Chili Powder - 1 tsp
Coriander Powder  - 1/2 tsp
Cilantro - for Garnish
Oil - 1 Tbsp

Preparatory Steps:
Wash shrimp by keeping them under lukewarm water. Take a medium wide bowl add shrimp in it. Add 1 tsp salt and 1 tsp turmeric powder and mix well gently. Keep this on stove on medium heat. Lot of water will come out of the shrimp and leaving the shrimp wilted and firm. This process will take 10 to 15 minutes. Be Patient while doing this process as this process is critical  to process the shrimp for 2 reasons. One to get shrimp well coated with spices Two, the raw shrimp smell goes away.

                            Before  heating up...                           Wilted and Dry
  1. Heat the non-stick pan on medium flame, add oil to it. Once the oil is hot add cumin seeds. As they starts spluttering add ginger garlic paste. 
  2. You notice the oil separates from Ginger Garlic paste then add chopped green chili and onion slices. Saute them for 2 min. Add 1 tsp salt, 1 tsp turmeric powder and coriander powder. Saute onions along with spices for 2 more min.
  3. Now add chopped tomato to the pan mix well with spices and close the lid. Let it simmer for 5 min. Now open the lid and add red chili powder and mix well. Add cooked shrimp to the gravy and mix well with onion and tomato mixture. Let it cook for another 5 min.
  4. Now you notice the curry comes together, then add Garam Masala Powder. Taste and adjust any seasonings. Finally switch off the stove and transfer it to a bowl and garnish with Cilantro.
Serve hot with Creamy Coconut Milk Pulao or White Rice.

This is a total contrast of the prior Shrimp recipe i posted Coconut Cilantro Shrimp. This is little tangy and spicy and gravy curry that goes well with the rice.

Take a close peek....!

Hope you have enjoyed today's recipe.
I loved having you, please come back soon to witness another new recipe.
signing off  for now...


  1. I am drooling here :) super tempting side

  2. Your trip and the kids with grandparents both sound exiting. Happy Birthday to your little one.
    This dish does look yummy.

  3. The shrimp masala looks tempting especially since it is I can gorge on shrimps!



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