Entree: Pakistan – Coastal Pakistan – جھینگا مصالحہ ➤ Jhinga Masala (Spicy curried shrimp cooked in a fragrant tomato-and-onion masala gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined, tails optional (about 16 large shrimp)
- 1/2 tsp (2.5 g) salt for shrimp
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) ghee or additional oil
- 1 large onion, finely sliced — about 1 1/2 cups (200 g)
- 1 tbsp (15 g) ginger paste or grated fresh ginger
- 1 tbsp (15 g) garlic paste or minced garlic
- 2 medium tomatoes, chopped — about 1 1/2 cups (300 g)
- 2 green chilies, slit (adjust to taste)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (2 g) Kashmiri red chili powder or mild paprika for color and warmth
- 1/2 tsp (2 g) garam masala
- 1/2 cup (120 ml) water or light stock
- 1/4 cup (10 g) chopped fresh cilantro (coriander leaves)
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (2 g) salt, or to taste
- Optional garnish: 1 tbsp (15 g) chopped fresh cilantro and lemon wedges

Instructions

1. Pat the shrimp dry and toss with 1/2 tsp (2.5 g) salt; set aside. Heat oil and ghee in a heavy skillet over medium heat until shimmering.
2. Add the sliced onion and cook, stirring, until deep golden brown and caramelized, about 10–12 minutes. Remove half the onion for garnish if desired.
3. Add ginger and garlic paste to the remaining onions in the pan and sauté 1–2 minutes until fragrant. Stir in chopped tomatoes and green chilies; cook until tomatoes break down and oil separates, about 6–8 minutes.
4. Add ground cumin, ground coriander, turmeric, and red chili powder; cook 1–2 minutes to bloom the spices. Pour in 1/2 cup (120 ml) water or stock, stir, and simmer for 3–4 minutes to form a thick masala.
5. Add the shrimp in a single layer and cook 2–4 minutes, turning once, until shrimp are opaque and just cooked through. Sprinkle garam masala, remaining 1/2 tsp (2 g) salt (adjust to taste), and lemon juice; stir gently to combine.
6. Remove from heat, stir in chopped cilantro, and top with reserved caramelized onion if set aside. Serve hot with steamed basmati rice or warm flatbread and lemon wedges.