Red Chili Shrimp Recipe - The Washington Post

Publish date: 2024-07-22
Democracy Dies in Darknessclock30 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Ann Maloney

This dish is called a “prawn roast” in Kerala, a state on India's Malabar Coast where the dish originated, because the method of dry-frying meat or seafood in a hot pan is referred to as “roasting” there, Maya Kaimal explains in her cookbook “Indian Flavor Every Day.” The shrimp are rubbed with spices and then cooked in a thick sauce brightened with Kashmiri chili powder. It is finished with a tadka (also called a tarka, chaunk, baghaar or thaalippu among other names.) To prepare this dish more efficiently, prep the sauce ingredients after seasoning the shrimp and set them near the stove so everything is within reach.

Storage: Refrigerate for up to 2 days.

Where to buy: Fresh and frozen curry leaves and Kashmiri chili powder can be found at Indian markets and online.

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Ingredients

measuring cup

Servings: 4

For the shrimp

For the sauce and tadka

Directions

Time Icon Total: 30 mins

  • Step 1

    Season the shrimp: Pat the shrimp dry and place them in a medium bowl. If you prefer the tails removed, take them off. In a small bowl, combine the salt, chili powder, pepper and turmeric. Add the spice mixture to the shrimp and toss well to combine. Set aside while you prepare the sauce.

  • Step 2

    Make the sauce and tadka: Set the premeasured onion, garlic, ginger, chile, water, tomato paste, coriander, chili powder, garam masala, salt and fennel seed near the stove, so all will be ready to quickly add to the skillet.

  • Step 3

    In a large skillet or wok over medium heat, heat 2 tablespoons of the coconut oil until it shimmers. Add the onion and fry until it starts to brown around the edges, about 5 minutes, adjusting the heat as needed. Add the garlic, ginger and chile and cook until fragrant, about 1 minute. Add the water, tomato paste, coriander, chili powder, garam masala, salt and fennel seeds and cook, stirring, until combined and fragrant, about 2 minutes.

  • Step 4

    Increase the heat to medium-high and add the seasoned shrimp, stirring constantly until the shrimp curl and turn pink and opaque, about 5 minutes. (Smaller shrimp will take less time.) This is a dryish curry, but if it is too dry and sticking to the pan, add water, 1 tablespoon at a time, until you get a thick, sticky sauce that mostly clings to the shrimp. Remove from the heat.

  • Step 5

    In an 8-inch skillet over medium-high heat, heat the remaining 1 tablespoon coconut oil until it shimmers. Add the curry leaves and fry until they crackle and just start to curl, a few seconds. Pour over the shrimp in the skillet and serve family-style, with rice on the side.

    • Substitutions

    If you don’t have Kashmiri chili powder, use a mixture of 3 parts sweet paprika to 1 part cayenne.

    Notes

    To crush the fennel seeds, use a mortar and pestle to pound the seeds until a coarse powder forms. (Alternatively, use a spice grinder to pulse the seeds 6 to 7 times, or chop them with a chef’s knife.) Set aside.

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    Nutritional Facts

    Per serving (1 cup shrimp and sauce)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Indian Flavor Every Day” by Maya Kaimal (Clarkson Potter, 2023).

    Tested by Ann Maloney.

    Published August 22, 2023

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