0 (0)

Fish and Shellfish, Mains

Shrimp masala

Shrimp masala
Los Angeles Times

The cuisine of Goa: It's the great, undiscovered regional Indian cooking -- because it's not a restaurant cuisine. Maybe your curiosity has been piqued by references to "Goan spices" popping up on menus in trendy restaurants. Or maybe you've seen ... Read more

Total time: 1 hour | Serves 4
  • 4 tablespoons oil, divided
  • 4 large white onions, coarsely chopped (about 16 cups)
  • 3 large cloves garlic, finely chopped
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon ajowan seeds
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 1 tablespoon turmeric
  • 1 teaspoon Kashmiri chile powder, or more, to taste
  • 1/2 cup coconut milk
  • 1/2 cup canned tomato puree
  • 2 tablespoons grated coconut powder
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground white pepper
  • 32 large black tiger shrimp (about 16-20 to a pound), peeled
  • 1/2 cup chopped cilantro leaves

Step 1Make 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.

Step 2Heat 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.

Step 3Cook 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.

Step 4Serve in a medium bowl, garnished with a sprig of cilantro and a sprinkle of grated coconut powder on top. Accompany with steamed basmati rice.

Note: 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.


Fresh herb kuku (kuku-ye-sabzi)
Fresh herb kuku (kuku-ye-sabzi)

Fennel, green apple and watercress salad
Fennel, green apple and watercress salad

Potato pancakes with apple-onion jam and horseradish creme fraiche
Potato pancakes with apple-onion jam and horseradish...

Plum upside-down cake
Plum upside-down cake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Sweet and sour shrimp with cherry tomatoes
Seafood dumplings
Chipotle roasted salmon
John Dory Poached in an Apple Cider Court Bouillon