Shrimp Masala: A Delicious Experiment in Cajun-Indian Fusion
OK. I’m gonna say it… This dish is INSANE.
So insane that I made it two weeks in a row.
I just couldn’t help myself.
Masala is a combination of dry and roasted spices, typical in Indian and Pakistani cuisines, and they are used to add spice and flavor.
I call this a Cajun-Indian fusion because I used fresh Gulf shrimp and lots of cayenne (and crushed red pepper flakes!).
And, of course, this Shrimp Masala was served over a bed of Louisiana Jasmine rice.
This recipe is a keeper.
If you try it, you just gotta let me know!
Like Indian cuisine? Like Cajun cuisine? What’s your favorite dish? Tell me all about it in the comments below!
- 2 teaspoons hot Curry powder
- 1 teaspoon Turmeric
- 1/2 to 3/4 teaspoon Cayenne
- 1 1/2 tablespoon Cumin
- 1 teaspoon ground Coriander
- 1/2 teaspoon crushed red pepper flakes
- Fresh grated Ginger, to taste
- 2 large sweet yellow onions
- 4 cloves of garlic, crushed (we use a mortar and pestle for this)
- 4 tablespoons of organic coconut oil
- 5 ripe homegrown tomatoes, chopped
- 1 cup plain whole-milk yogurt (or labneh)
- 13 1/2 oz can of unsweetened organic coconut milk
- Sriracha sauce, to taste
- 1 bunch of green onions, chopped
- 1/2 bunch of cilantro, chopped
- 1/2 bunch of flat-leaf parsley, chopped
- 4 lbs of head-on shrimp, peeled and deveined
- Limes (at least 2 or 3)
- Basmati (or other preferred) rice
- Salt & pepper, to taste
FOR THE MASALA SAUCE:
- Saute the onions in 2 tablespoons of the coconut oil over medium heat until translucent (about 20 minutes).
- Add the garlic, curry, turmeric, cumin, coriander, cayenne, red pepper flakes, fresh ginger and cook for 1 minute.
- Add the chopped tomatoes and salt & pepper (to taste) and cook down for 8 to 10 minutes.
- Add 1 cup of whole-milk yogurt (or labneh) and cook for an additional 2 minutes.
- Remove from heat.
- Puree with an immersion blender.
- Add salt & pepper to taste.
FOR THE SHRIMP:
- Cook the shrimp for about 2 minutes in 2 tablespoons of coconut oil over medium heat. Stir as needed. Shrimp will begin to turn pink.
- Stir in coconut milk, the juice of one lime, and about a tablespoon each of green onions, cilantro, and parsley.
- Allow to simmer for another 2 minutes.
- Combine the shrimp and the masala sauce in a large pot.
- Reduce heat and serve over steamed Basmati rice. Garnish with cilantro and parsley. Provide lime wedges and Sriracha sauce to add an extra kick.
You can make the masala sauce a day in advance. Doing so actually enhances the flavor.
Copyright 2015 Jeff Young.
Photo copyright 2015 Jeff Young. All rights reserved.
Find more of Jeff’s recipes at CatholicFoodie.com!