Flavorful Shrimp Tikka Masala
I’m a sucker for curry recipes that are deep and flavorful but also quick to make. There are a lot of recipes some of which many newcomers tend to like, more of a westernized curry than something authentically Indian. No matter which recipe you use the main interchanging aspect is the level of spiciness so feel free to alter it according to your preferences.
This recipe turns out a pungent, rich sauce and enveloping plump shrimp served with rice in no time.
- 2 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
- 1 tablespoon finely grated garlic
- 2 batches of coriander – finely chopped
- 2 teaspoons tomato paste
- 2 teaspoons garam masala
- 1/2 teaspoon chilli powder
- 1 cup water
- 20 large shrimp (about 1 pound) and peeled (tails intact)
- Heat a pan or skillet then drizzle some olive oil. Add the shrimps and sear them so they get a colour on each side.
- In a separate pot add the onion and cook gently until golden, about 20 minutes, then add the ginger, garlic, tomato paste, chilli powder, and garam masala. Add a little oil if necessary to allow the ingredients to blend into a thick-yet-runny consistency, and cook until the flavours have begun to marry and are very fragrant, 3-4 minutes.
- Add the sauce on top of the shrimp alongside some coriander and let it simmer for a bit so that the shrimps get infused with sauce. Add some Rocca leaves on top – this is optional I just love the taste of Rocca with curries.
- Serve with rice or on its own.
Until next time, crave the dish…