Shrimp Masala

This recipe has been taken from the expanded edition of Healthy South Indian Cooking, authored by popular culinary instructor Alamelu Vairavan.


Shrimp pan-fried with ginger, garlic, and other seasonings, Shrimp Masala can accompany many flavored rice dishes and chappatis or pooris.


Serves 4

1 Tablespoon Canola Oil
2 or 3 slivers cinnamon stick
1 teaspoon cumin seeds
3/4 cup chopped onion
1/4 cup chopped tomato
4 or 5 garlic cloves, chopped
2 tablespoons minced ginger root
1/2 teaspoon turmeric powder
1/2 teaspoon curry powder
1/4 cup tomato sauce
1/2 teaspoon cayenne powder
1 teaspoon salt
1 teaspoon black pepper and cumin powder mixture
1 pound fresh shrimp, peeled and washed
1/4 cup chopped fresh coriander (cilantro) leaves

1. Place oil in iron skillet over medium heat. When oil is hot, but not smoking, add cinnamon stick and cumin seeds. Stir-fry until spices are golden brown.

2. Add onion, tomato, garlic, and ginger root. Stir-fry for a few minutes.

3. Stir in turmeric powder and curry powder.

4. Add tomato sauce, cayenne powder, salt, and black pepper and cumin powder. Blend the seasonings well and simmer for a few minutes.

5. Add shrimp and mix with the seasonings. Cook until shrimp turns pink.

6. Add coriander and stir-fry, uncovered, for an additional few minutes. (Shrimp is delicious when allowed to absorb the flavor of the seasoned sauce while stir-frying over low-heat.)