Prep 10 mins
Cook 30 mins
Adapted from a recipe at Serious Eats http://bit.ly/cxbwtK
- 2 tablespoons canola oil (ghee) or 2 tablespoons clarified butter (ghee)
- 1 large onion
- 3 tablespoons grated ginger
- 1 tablespoon grated garlic
- 2 tablespoons tomato paste
- 2 teaspoons garam masala
- 1⁄2 teaspoon chili powder
- 1 cup water
- ground black pepper
- 20 large shrimp
- 1⁄4 cup plain yogurt
- In a heavy pot, heat the ghee or oil until shimmering. Add onion and cook slowly, stirring often, until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala and chili powder. It should be thick, but not pasty; it should drip off a spoon. If too thick, add more ghee or oil. Cook until very fragrant, 3-4 minutes.
- Add water and stir until smooth. Season to taste with salt and pepper. Add shrimp and poach gently until cooked through, 3-5 minutes.
- Remove from heat and stir in yogurt. Serve over cooked jasmine or basmati rice.
I followed this recipe exactly except for adding red bell peppers. Well, this is unlike any tikka masala I have ever tasted. The garam masala was so overpowering and the only flavor that could be tasted. I wound up not even finishing a serving and throwing out the whole batch.
If you like Indian food, you will like this recipe. Shrimp Masala is my favorite, so I was very excited to find this recipe. I didn't have ginger, and only cooked the onions for 10 minutes. I also used low fat yogurt, it tasted very similar to our local restaurant.