Chicken Tikka Masala: although this dish is most commonly made using chicken, I thought I would try it with shrimp one day – the results were delicious & the recipe, super simple! Tender, succulent shrimp – gently simmered in a creamy flavorful curry; what’s not to like? My Shrimp Tikka Masala was an instant hit & huge crowd pleaser ☺.

Large shrimp work really best for this curry but you could also substitute the shrimp with large pieces of boneless/skinless fish fillets if you wish. This dish will work well with salmon, tilapia, snapper varieties, sea bass, halibut, mahi mahi, cod, flounder, haddock, grouper, sole, swordfish… or any other firm fish variety.

For a vegetarian version of this dish, please check out my Paneer Tikka Masala recipe {coming soon!} ☺.


SHRIMP TIKKA MASALA

Ingredients:

1 lb large shrimp (about 20-25) – peeled, tail-on & de-veined
1 large onion, finely diced
2-3 garlic cloves, finely minced
1½” piece of ginger, peeled & finely minced
2-3 small green Thai chilies, slit in half lengthwise (to taste)
½ tsp turmeric (haldi)
½ tsp red chili powder, to taste
½ tsp ground cumin powder
½ tsp smoked Spanish paprika
1 tsp ground coriander powder
1 tsp garam masala
½ tbsp Kasoori methi (dried fenugreek leaves), gently crushed with your palms
salt & pepper, to taste
1 tbsp tomato paste
1 cup tomato puree (about 3-4 plum tomatoes)
½ cup yogurt (or cream)
2 tbsp ghee, butter or vegetable oil
freshly chopped cilantro leaves for garnish

METHOD:

In a large deep pot (a Dutch oven works great) on medium high heat, add the ghee. When hot, add the onions and sauté until lightly browned. Then add the garlic along with the ginger & green chilies. Sauté for a few more minutes until aromatic & fragrant, then add the spices (turmeric, red chili powder, ground cumin powder, paprika, ground coriander powder, garam masala, Kasoori methi, salt & pepper). Let the spices cook for a few minutes before adding the tomato paste & tomato puree (along with about ½ cup or so of water, if needed). This dish usually has a thick rich curry but you can as much or as little water as you like. Mix well to combine, cover, reduce the heat to simmer & let cook for about 5 minutes. Next, add the shrimp to the curry & let cook for just 3-4 minutes or until the shrimp just turn opaque. Do not overcook, the shrimp should be tender & succulent. Now remove from the heat & allow the curry to cool for about 5 minutes before adding in the yogurt so it won’t curdle. Garnish with the cilantro leave and serve with fresh naans & fragrant jeera pulao (cumin scented rice).



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