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Punjabi-Style Masala Shrimp

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Ingredients

  • 3 tablespoons vegetable oil
  • 1 tablespoon cumin seeds
  • 2 dried red chiles - (to 3) (such as arbol)
  • 2 medium onions sliced
  • 3 tablespoons ground coriander
  • 2 tablespoons minced peeled fresh ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 6 medium plum tomatoes diced
  • 1 1/2 pounds medium shrimp peeled, deveined
  • 1 cup whole-milk yogurt divided
  • Cilantro leaves for garnish
  • Chopped fresh green chiles for garnish

Details

Servings 4

Preparation

Step 1

Heat the oil in a large straight-sided skillet over medium-high heat. Add the cumin seeds and red chiles and cook, stirring, until they are fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and season with salt and pepper. Cook, stirring occasionally, until dark and fragrant, about 3 minutes more. Add the tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes. (You can make the sauce up to this point a day ahead.)

When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the yogurt, and gently heat it through. (Don't bring it to a boil or the yogurt may separate.) Season with salt and pepper, transfer to a serving platter, and sprinkle with the cilantro and green chiles. Serve.

This recipe yields 4 to 6 servings.

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