Indian Shrimp Masala
This is a very easy way to make Indian Shrimp Masala. The key is marinating shrimp in the appropriate 'masala' or spice mix. Usually couple of hours before cooking is good enough but it's okay if you marinate it for longer. That's way, this is a easy quick-fix, since as you will note further, once this step is done- the rest only takes a few minutes!
Marinating mix- you can apply whichever spice-mix you prefer! Personally I like to use garam masala, turmeric, chili powder (to taste or atleast the one which is not hot but lends good color, cumin-coriander powder mix, ginger powder/paste and garlic paste. Apply evenly and let sit for couple of hours.
Making of Shrimp Masala:
Heat sesame or coconut oil in a wok/pan. Here I am cooking in traditional Indian iron cook-ware, but you can easily make this in any good quality (thick bottom) steel pan. Next add a little asafoetida and black mustard seeds. Once the seeds have popped, add a few dried red chilies and finely chopped red onions. Saute the onion for couple of minutes and then lay those marinated shrimps on top of the onions (see step 1 picture). Lower heat so shrimps cook slowly with mild heat. Now, now- don't get impatient, considering these are shrimps, they still cook in just a few minutes! Then mix well (see step 2 picture) and add a little of sea salt, or Himalayan pink or black salt as well as finely chopped cilantro and mix well (see step 3 picture).
Serve on a bed of white rice and enjoy warm!
Marinating mix- you can apply whichever spice-mix you prefer! Personally I like to use garam masala, turmeric, chili powder (to taste or atleast the one which is not hot but lends good color, cumin-coriander powder mix, ginger powder/paste and garlic paste. Apply evenly and let sit for couple of hours.
Making of Shrimp Masala:
Heat sesame or coconut oil in a wok/pan. Here I am cooking in traditional Indian iron cook-ware, but you can easily make this in any good quality (thick bottom) steel pan. Next add a little asafoetida and black mustard seeds. Once the seeds have popped, add a few dried red chilies and finely chopped red onions. Saute the onion for couple of minutes and then lay those marinated shrimps on top of the onions (see step 1 picture). Lower heat so shrimps cook slowly with mild heat. Now, now- don't get impatient, considering these are shrimps, they still cook in just a few minutes! Then mix well (see step 2 picture) and add a little of sea salt, or Himalayan pink or black salt as well as finely chopped cilantro and mix well (see step 3 picture).
Serve on a bed of white rice and enjoy warm!
