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.

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.

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.

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.

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).

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.

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.