Entree: British Indian Ocean Territory – National Cuisine – Shrimp Masala (Spiced shrimp curry in a tomato and coconut-based masala)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 30 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (2 g) cumin seeds
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 12 g
- 1 tbsp (15 g) fresh ginger, grated
- 2 fresh green chilies, slit (optional)
- 1¼ tsp (5 g) turmeric powder
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) chili powder (adjust to taste)
- 1 tsp (2 g) garam masala
- 1½ cups (360 ml) canned crushed tomatoes
- 1 cup (240 ml) coconut milk
- 1 lb (454 g) large shrimp, peeled and deveined (about 16–20)
- 1½ tsp (9 g) kosher salt, adjust to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- 1 tbsp (15 ml) neutral oil or ghee for finishing (optional)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. When hot, add mustard seeds and cumin seeds and toast until aromatic and seeds begin to pop, about 30 seconds.
2. Add the chopped onion and cook, stirring, until soft and translucent, about 6–8 minutes. Stir in the garlic, ginger, and green chilies and cook 1–2 minutes more.
3. Add turmeric, ground coriander, chili powder, and garam masala; cook, stirring, for 30–45 seconds to bloom the spices.
4. Pour in the crushed tomatoes and simmer until the oil separates slightly and the sauce thickens, about 8–10 minutes.
5. Stir in the coconut milk, bring to a gentle simmer, then add the shrimp and salt. Cook until the shrimp are opaque and cooked through, about 4–6 minutes depending on size.
6. Finish with lemon juice and, if using, a drizzle of neutral oil or ghee. Adjust seasoning. Garnish with chopped cilantro and serve hot with steamed rice or flatbread.