Shrimp /Prawn Masala Curry 马萨拉咖喱虾

Till I get myself some garam masala - typically a spice mix of turmeric, cinnamon, cloves, cumin; I am going to substitute garam masala with curry powder in this dish.

This Shrimp Masala is a very easy recipe if you have the basic Indian spices in your kitchen pantry. Curry-in-a-hurry or curry quick-fix as the name suggests, a curry that you can put together in less than 30 minutes (excluding marinade time). You can jolly well skip an hour of marinating time and still, the dish will not fail you.

Shrimp/Prawn Masala Curry 马萨拉咖喱虾
1/2 onion, roughly chopped
2-3 cloves garlic
1/4 inch ginger, scrape away the skin
2 fresh red chili, roughly chopped
1 tsp ground cumin
1 tsp ground turmeric
2 tsp curry powder (in place of 1 tsp garam masala)
1/2 tsp cayenne power
1/2 tsp ground coriander
1/2 tsp ground black pepper
1/2 tsp sugar
2 tbsp yogurt plain
2 tbsp finely chopped cilantro, used separately
1 lb prawns, fresh or frozen, shelled and deveined

Directions: Grind everything except the cilantro and prawns in the food processor till paste forms. Pour the mixture in a mixing bowl, stir in 1 tbsp cilantro. Add in prawns to marinate for about 1 hr, set aside in refrigerator (Note: If you do not intend to leave aside to marinate for an hour, at least allow 15 minutes). Heat 1 tsp of oil in the pot or pan. Add in marinated prawns, and cook for abt 10-12 mins till prawns are just cooked (not overcooked). Garnish with remaining cilantro, serve with rice.

This recipe is adapted from the Easy Curries Cookbook (Parragon Inc.)

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