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Shrimp masala

Time 1 hour
Yields Serves 4
Shrimp masala
1

Make an onion puree by heating 2 tablespoons of the oil in a large pan over medium heat, adding the onions and cooking until golden brown, about 30 minutes. Cool slightly, then place in a blender or food processor and puree until smooth. Set aside.

2

Heat a heavy pan. Add the remaining 2 tablespoons of oil, the garlic, cumin seeds and ajowan seeds and cook until lightly browned, about 3 to 4 minutes. Add the onion puree, ground coriander, ground cumin, turmeric and chile powder and cook until bubbling. Add the coconut milk, tomato puree, grated coconut powder, salt and pepper.

3

Cook 5 minutes, then add the shrimp and cilantro. Cook 7 to 10 minutes, or until the shrimp are cooked through. Add salt and pepper to taste.

4

Serve in a medium bowl, garnished with a sprig of cilantro and a sprinkle of grated coconut powder on top. Accompany with steamed basmati rice.

From Addi Decosta of Addi’s Tandoor in Redondo Beach. Packaged Kashmiri mirch (Kashmiri chile powder), ajowan seeds and grated coconut powder are available in most Indian markets.

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