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Shrimp Masala
Indian

Shrimp Masala

Fast masala built while the rice cooks, with the shrimp going in for the last three minutes so they stay snappy.

Total
30 min
Prep
10 min
Cook
20 min
Serves
4
  • pescatarian
  • quick
  • healthy

Ingredients

For 4 servings

  • shrimp20 oz
  • basmati rice2 cup
  • canned diced tomatoes1¼ can
  • bell pepper2 piece
  • yellow onion2 piece
  • garlic8 clove
  • fresh ginger4 tsp
  • garam masala4 tsp
  • ground cumin3 tsp
  • ground turmeric2 tsp
  • plain yogurt8 tbsp
  • lime1 piece
  • olive oil4 tbsp
  • fresh cilantro12 sprig
  • salt2 tsp

You'll need

pot · skillet

Method

  1. Cook basmati according to package directions.

    15 min · boil

  2. Fry onion and pepper in oil until softened and lightly browned.

    7 min · saute

  3. Add garlic, ginger and the spices. Fry until fragrant.

    2 min · saute

  4. Pour in the tomatoes and simmer until the sauce thickens and darkens.

    8 min · simmer

  5. Slide the shrimp in and cook just until they turn pink.

    3 min · simmer

  6. Off the heat stir in yogurt, lime and cilantro.

    2 min · rest

Serving suggestion

Shrimp go from perfect to rubbery in about a minute — pull the pan early.

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