Spicy Shrimp Masala

1) Can use canola oil. Yellow or Red onion first. Then double the ginger & garlic small chop is ok too. 2) Mix all spices and salt with water to avoid burning then add. 1 chili/lb is fine. Cut stem and use whole. I skip black pepper. Not 100% necessary. Can use any red chilli. 3) Then tomatoes - I use 2 or 3. 3) Let each new addition incorporate before adding the next. Let oil and water separate. Classic Pakistani cooking step. 4) Can cook in any pot, not just wok. 5) Can serve with rice.

Served in cocktail glasses as a "hot shrimp cocktail" over slivered Napa cabbage and avocado. Used 1/2 tbs TJ chili crisp not Thai chilis ( didn't have) and was liberal with the lemon juice adding just before shrimp done along with the garam masala. Did not add the coconut milk. A keeper. Rave reviews all round on a blistering hot evening. Served with garlic naan.

This is a completely delectable dish. After I read the comments, I decided to take the advice of many to increase all the spices and I’m glad I did. Since my husband doesn’t like coconut milk but I thought it might need something to make it saucy, I threw the shrimp shells in a pot, covered with water and boiled and then used that broth in place of the coconut milk. Really ramped up the shrimp flavor!

I cooked it as directed, except that I did not have plum tomatoes. Instead, I used one medium-sized Italian (Saladet) tomato. It is absolutely delicious, I would cook it again ...and again!

Chileheads, sample nirvana! No ginger or garlic paste in my larder, so I used fresh. No plum tomatoes either but my Southern garden generously offered up its freshest, most delicious smaller tomatoes. I grow my own Thai peppers and added more to taste. I used the coconut milk which enhanced the flavor and made a more saucy recipe, begging for bread or rice or pasta or polenta. We ate it without the starches and used our spoons to capture every last drop. Absolutely delicious.

I loved the flavours in this recipe. I cooked it on a weekend night and worked with ingredients I already had in my pantry: canola oil, store bought crushed chili peppers, San Marzano tomatoes, naan bread. I sautéed the shrimp on medium high heat, then poured coconut milk to the pan to capture the brown bits at the bottom, and mixed it with the tomato curry. before adding lemon juice to taste (which ended up being more than what the recipe calls for). There wasn’t anything left in my bowl.

I made this as directed and the whole family (even toddler) loved it. So the following week I used the spices for a tomato soup with canned tomatoes. I added broth to thin it out and chickpeas for depth. Included all the spices (doubled) adding the cilantro and garam masala at the end. Very comforting and easy for a rainy day.

Used New Mexican chili powder, serrano peppers, skipped the coconut milk and used flour tortillas in place of the roti or pita. A little more Tex-Mex, but just as good.