Best 2 Punjabi Style Masala Shrimp Recipes
**Punjabi-Style Masala Shrimp: A Journey of Bold Flavors and Aromatic Spices**
Embark on a culinary adventure to the vibrant streets of Punjab, where spices dance in harmony and seafood delights take center stage. Punjabi-style masala shrimp is a symphony of flavors, a captivating blend of tangy tomatoes, creamy yogurt, and an array of aromatic spices that awaken the senses. Dive into this rich and flavorful journey, where each recipe promises a unique twist on this classic dish. From the traditional Amritsari-style shrimp, bursting with fiery chilies and fragrant fenugreek, to the creamy and indulgent Malai shrimp, enveloped in a velvety yogurt sauce, these recipes capture the essence of Punjabi cuisine. Prepare to tantalize your taste buds with every bite, as the succulent shrimp mingle with a symphony of spices, creating an unforgettable culinary experience.
SPICY SHRIMP MASALA
Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.
Provided by Zainab Shah
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
- Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
- Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
- Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
- Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.
PUNJABI CHANA
An Indian chickpea stew, Punjabi chana is a plain-Jane of a dish: beige beans in a tomato-based spiced sauce, flecked with minced cilantro. Mixed with rice, though, it becomes a soulful meal whose charms are hard to resist. This version of the dish came to The Times from Heather Carlucci-Rodriguez, then the chef and owner of Lassi, a tiny sliver of an Indian cafe in Greenwich Village, since closed.
Provided by Elaine Louie
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
- Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
- Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 786 milligrams, Sugar 12 grams, TransFat 0 grams
Tips for Making Punjabi-Style Masala Shrimp
- Use fresh, succulent shrimp for the best flavor and texture.
- If you can't find tamarind paste, you can substitute lemon juice or vinegar.
- Be careful not to overcook the shrimp, as they will become tough and rubbery.
- Serve the masala shrimp with rice, naan, or your favorite side dish.
- To make the dish spicier, add more chili peppers or cayenne pepper.
- For a richer flavor, use ghee instead of vegetable oil.
- If you don't have a tandoor oven, you can cook the shrimp in a preheated oven at 400 degrees Fahrenheit for 10-12 minutes.
Conclusion
Punjabi-style masala shrimp is a delectable and flavorful dish that is sure to please everyone at your table. The combination of spices, herbs, and yogurt creates a rich and aromatic sauce that perfectly complements the succulent shrimp. Whether you serve it as an appetizer or a main course, this dish is sure to be a hit. So next time you're looking for a new and exciting way to prepare shrimp, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
