0 (0)

Categories: 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
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.
  • 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.

Each serving:
549 calories; 51 grams protein; 26 grams carbohydrates; 8 grams fiber; 27 grams fat; 10 grams saturated fat; 345 mg. cholesterol; 1,536 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Durty Nelly's seafood chowder
Mediterranean poached striped bass
Homey Tuna Noodle Casserole
Whole fish with tapenade