Shan Masala Recipe – Shrimp Karahi

For those of you who don’t already know, Shan Masala and its seasoning mixes have been my lifeline for as long as I can recall. Whenever I’m feeling swamped, lazy, or just straight up don’t know a recipe, I always turn to Shan Masala to make my life easier.

This is the official recipe for Karahi that you can find on their website.

karhai

In this post I discuss how I use Shan Masala’s Karahi mix to make Shrimp Karahi. If you notice, they don’t have seafood in their instruction list, but I can guarantee you that shrimp tastes amazing with this seasoning regardless.

I don’t follow their recipe exactly as it is, and if you do, my way might taste a bit different. Let me know what you prefer!

Ingredients
625g of shrimp
3 large tomatoes
3-4 green chillies
1/2 onion
1/2 bunch of cilantro
4-5 table spoons of cooking oil
2 teaspoons of ginger paste
2 teaspoons of garlic paste

Procedure
1. Prep ingredients:
Chop your onions, tomatoes, and cilantro and put aside.
Make sure that the shrimp peeled and de-veined.
DSC_0323
2. Cook tomatoes:
With your pot on medium-high, add 2 table spoons of oil.
Add in 1 teaspoon of ginger paste, and 1 teaspoon of garlic paste.
Add chopped tomatoes and your green chillies and stir occassionally.
You want to stop when your tomatoes are more or less cooked. Set aside.
DSC_0325
3. Now we’re going to start fresh to cook the rest. Heat your pot and add 2-3 table spoons of oil. Add in the chopped onions and fry on medium-high until tender.
DSC_0324
4. Add 1 teaspoon of ginger paste and garlic paste, along with your shrimp. Saute until the shrimp changes colour (2-5 minutes).
5. Add in the cooked tomatoes and 2 table spoons of Shan Karahi Masala (you can always build this up if you like it spicier).
DSC_0332
Stir fry until the gravy has thickened and oil has risen to the surface.
6. Garnish with cilantro and julienne chopped ginger. Serve hot with fresh naan or roti.DSC_0335

 

Note: Of course, feel free to modify the recipe as you like. My husband hates ginger, which is why you don’t see it in the picture above as a garnish. My mom skips the onions entirely, and she always throws the green chillies and diced tomatoes to cook together with the meat (she only makes chicken/beef, and I choose not to do that because shrimp cooks quickly and I don’t want to overdo it if the tomatoes take too long!) I’d go easy on the spice mix and the green chillies though – and just add more to taste if you like the flavours stronger.

4 thoughts on “Shan Masala Recipe – Shrimp Karahi

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