Ingredients
Scale
For the masala paste
- 5–6 garlic cloves
- 1½ inches ginger, cut into large pieces
- 3 medium Roma tomatoes, quartered
- 4–5 curry leaf stems
- 2 tsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp fennel seeds
For the roast
- 1 tbsp neutral oil
- 1 white onion, thinly sliced
- ½ tsp turmeric
- 2 tsp Kashmiri red chili powder
- 1.5 tsp salt, divided
- 12 oz frozen cooked shrimp (thawed and drained) or raw shrimp, peeled and deveined
- ½ tsp garam masala
- 1 tbsp ghee
- Fresh cilantro, chopped, to garnish
Instructions
- Blend the masala: Add the garlic, ginger, tomatoes, curry leaves, peppercorns, cumin seeds and fennel seeds to a blender. Blend until you have a thick, smooth paste, adding water only a tablespoon at a time if needed.
- Cook the onions: Heat the oil in a wide pan over medium-high heat. Add the sliced onion and a large pinch of the salt — it draws out moisture and speeds things up. Sauté for 4-5 minutes until softened and translucent.
- Cook down the masala: Add the blended paste to the pan along with a splash of water, the turmeric, chili powder, and ½ tsp salt. Cover and cook for 15-20 minutes over medium heat, stirring every few minutes. The paste should darken and thicken.
- Prep the shrimp: If using frozen cooked shrimp, skip this step. If using raw shrimp, rinse and sear for 2-3 minutes until just barely cooked through. Set aside.
- Add the shrimp: Drain any excess water from the shrimp and add to the pan. Stir to coat, cover, and cook 5 minutes. Water will release from the shrimp — this is exactly what you want, and it’s what brings the gravy together.
- Start reducing: Remove the lid and cook over medium heat for 5 minutes to let the water evaporate. Stir in the garam masala, the ghee, and more salt if needed — taste it.
- Be patient. Keep cooking until all the water is gone. You’ll see oil separating out at the edges, the masala clinging tightly to the shrimp, and the color deepening to brick red. This is the step that makes it a ghee roast. Taking it off early gives you curry.
- Finish. Garnish with chopped cilantro and serve hot with rice and even some rasam.
- Prep Time: 10
- Cook Time: 30