Creamy Indian Shrimp Curry (Print Version)
# Ingredients:
→ Spiced Shrimp
01 -
1½ lbs. raw shrimp, large size, defrosted, tails removed
02 -
1 tsp garam masala
03 -
1 tsp garlic powder
04 -
½ tsp ginger
05 -
½ tsp turmeric
06 -
½ tsp chili powder
07 -
½ tsp salt
08 -
1 tbsp olive oil
→ Tikka Masala Sauce
09 -
2 tbsp olive oil
10 -
1 tbsp butter
11 -
1 large onion, finely diced
12 -
2 tbsp garlic, minced
13 -
1 tbsp ginger, minced
14 -
2 tsp garam masala
15 -
2 tsp cumin
16 -
1 tsp turmeric
17 -
1 tsp ground coriander
18 -
1 tsp paprika
19 -
1 tsp salt
20 -
¼ tsp cayenne pepper, more or less to taste
21 -
14 oz tomato puree
22 -
¾ cup water
23 -
1 cup heavy cream
→ For Serving
24 -
2 tbsp freshly chopped cilantro, for garnish
# Instructions:
01 -
Pat the shrimp dry with paper towels and add to a large bowl. Season with garam masala, garlic powder, ginger, turmeric, chili powder, and salt.
02 -
Heat a large, heavy bottom skillet over medium-high heat and add in 1 tbsp olive oil. Cook shrimp in hot oil, until cooked through, and slightly blackened. You may need to cook in batches, as to not overcrowd the pan. Remove shrimp from pan and set aside, keep warm.
03 -
To the same pan, add the remaining 2 tbsp olive oil and butter. Cook the onion over medium heat, until soft and translucent, about 5 to 7 minutes.
04 -
Add in the garlic and ginger, along with the garam masala, cumin, turmeric, ground coriander, paprika, salt and cayenne pepper. Cook until fragrant, about 30 to 45 seconds.
05 -
Pour in the tomato puree and water and bring the mixture to a simmer for about 3 minutes. Add in the heavy cream and stir until evenly combined, then add in the cooked shrimp and stir to coat.
06 -
Serve shrimp and sauce with rice and garnish with cilantro if desired. Enjoy!
# Notes:
01 -
Store leftovers in the fridge for up to 3 days
02 -
Adjust cayenne pepper to control spice level
03 -
Best served over basmati rice